Cold rice noodles

Overview

A bowl of Nanchang cold rice noodles is full of college memories! My favorite thing when I was studying in Nanchang was cold noodle soup. Ten years after graduation, I still can’t forget it, so I turned my thoughts into a craft. I know how to make it and eat it when I want!

Tags

• staple food
• home cooking
• summer recipes
• gan cuisine
• lunch
• students
• dried chili pepper
• ginger
• green onions
• light soy sauce
• old soy sauce
• pickles
• rice noodles
• garlic
• pepper
• salt
• water

Ingredients

Steps

1. 1 Soak dry rice noodles in cold water for about 2 hours

   

2. 2 Boil the rice noodles under hot water over high heat for 5 minutes, then turn off the heat and simmer for two minutes. The main thing is to judge by yourself. If you cook it for a long time, it will rot and if it takes too long, it will become raw. It is better to pinch it with chopsticks

   

3. 3 Put the stewed rice noodles into cold water, rinse them three times and put them on a plate to drain

   

4. 4 Prepare the ingredients, pickled vegetables, dried chili peppers, ginger, scallions, garlic, pickled mustard, I forgot to take a picture!

   

5. 5 Add cold oil over low heat. There is no need to wait for the oil to heat up. If the oil is too hot, it will fry the dried chili peppers. Directly pour in the pickled mustard, dried chili peppers, ginger and garlic, stir well, add light soy sauce and dark soy sauce, add a little salt, then add water and bring to a boil!

   

6. 6 When it's almost ready to come out of the pot, add the chopped green onion and mix well and pour it on top of the drained rice noodles

   

7. 7 Mix it up and start it, it’s super delicious, let’s learn