Name: Soba Cold Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 220g water; 300g Soba noodles; a little salt; 2 tablespoons Tahini; 4 tablespoons Soy sauce; 1 piece Toon pickles; Count pepper; 1 piece ginger; Some Cooking oil; 4 cloves garlic; 1 Cucumber

Soba Cold Noodles

by Shimizu Shark's Fin Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In this hot day, I love to make cold noodles, eat it coolly, and do it to save trouble. Today I made cold soba noodles. The ratio of soba to flour is 1:1
Soba noodles contain 70% starch and 7%-13% protein, and only contain 2%-3% fat. The content of acid and linoleic acid, which are beneficial to the human body, is also high. Eating buckwheat regularly can reduce blood lipids and cholesterol in the human body, and has an important preventive and preventive effect on hypertension and heart disease. It is a good medicine for the treatment of cardiovascular diseases.
In summer, people like to eat cold food, which is easy to produce heat and dampness, which affects the spleen and stomach. Therefore, in summer, people have a bad appetite and eat less and get tired. So pounding some ginger juice in cold noodles is very beneficial.

Soba Cold Noodles

1. Flour and soba noodles with a pinch of salt

2. Add cold water and make hard noodles, 饧 for 30 minutes (more time for 饧)

3. Press the noodle machine into noodles.

4. Add appropriate amount of cold boiled water to the sesame paste and mix well, mince the ginger, mash it with a stone mortar, add a little cold boiled water and mix thoroughly, mash the garlic cloves into garlic paste and add a little cold boiled water to mix thoroughly

5. Chop the toon pickles into finely pieces. Fried pepper oil: Pour light soy sauce in a small bowl. After the oil pan is heated, pour some oil into the pepper and fry it until it smokes. Pour it into a bowl of light soy sauce to make the pepper oil. Cut cucumber into thin strips.

6. After the soba noodles are cooked, use cold boiling water to cool them down, and add various small ingredients separately.

Tips:
Experience: Because soba is not as strong as ordinary flour, it must be hard when making noodles. I usually add water to the noodles at 10:4. After making up, press the noodles for 1-2 hours. Now it is soba noodles with water. It's going to be less.