Soba Cold Noodles

Name: Soba Cold Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Plain flour; 150g Buckwheat flour; 135g Shimizu; 1 piece tomato; 2g parsley; 2 pcs Millet pepper; 2 cloves garlic; 1 tablespoon Chili oil; 2 tablespoons Soy sauce; a little sesame oil; Some salt; a little Balsamic vinegar; a little White sesame

by Huaer radish

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Soba noodles contain 70% starch and 7%-13% protein, and the amino acid composition in the protein is relatively balanced, and the content of lysine and threonine is relatively rich. It is also rich in linolenic acid and linoleic acid, which are beneficial to the human body. These two fatty acids play a role in lowering blood lipids in the human body. So in summer, we eat noodles, and some buckwheat flour is mixed with ordinary flour. Not only is it more nutritious, but it also has a particularly strong taste."

Soba Cold Noodles

1. If making buckwheat noodles, the ratio of ordinary flour to buckwheat flour we put in is 2:1.

2. Dried soba is sold in supermarkets, but this kind of fresh soba can only be made at home. With Joyoung JYN-W3, you can easily make nutritious noodles.

3. You can make more buckwheat noodles at a time, and freeze them in a fresh-keeping bag if you can't finish them.

4. Prepare the ingredients you need.

5. Use 2 tablespoons of light soy sauce, 1 tablespoon of spicy oil, 1 tablespoon of salt, half a tablespoon of sugar, a little white sesame seeds, and 3 tablespoons of water to make a bowl of sauce. If you like spicy food, add the chopped millet pepper.

6. After the soba noodles are cooked, pass cold water twice, drain the water, add coriander and minced garlic to the cold noodles, pour the sauce and mix well.