Soba Cold Noodles

Name: Soba Cold Noodles
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Soba noodles; 1 small bowl seaweed strips; 1/2 a spoon olive oil; 1 tablespoon Chili oil; 1 tablespoon Old godmother; 1/2 a spoon Soy sauce; 1 tablespoon Steamed Fish Soy Sauce; 1/2 a spoon Oyster sauce; 1 spoon salt; 4 small petals garlic; A small amount Fermented bean curd (red); 1 small handful chopped green onion; 1 tablespoon Balsamic vinegar

by Xiaoxue learns nutrition

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

During the Ching Ming holiday, the sun is very good, the temperature rises all at once, and it's time to eat cold noodles again. When I lived with my parents in the past, my mother would often make cold noodles every summer. My mother made cold noodles with soda noodles, and I tried to make it several times, but even after the soda noodles are cooked, it is easy to get stuck even after the cold water. This should be my level, and it can't compare with the mother's. I have soba noodles at home, so I tried it to make cold noodles. I didn't expect it to stick together at all. The kelp shreds were very delicious.
In addition, I will tell you a little secret. If you want to eat cold noodles, you can put a little tofu milk and Laoganma tempeh, these two things are very delicious.

Soba Cold Noodles

1. Boil the noodles after boiling

2. In the process of cooking the noodles, wash the kelp and cut into shreds, add a small piece of fermented bean curd and boil it into fermented bean curd juice, and cut the garlic into the minced and boil it with cold boil (this one is prepared half an hour in advance).