Korean cold noodles (beef soup + Sprite version)

Overview

I braised beef diligently today and used the beef soup to make Korean cold noodles. It’s a hot day and is just right for appetizing

Tags

• noodles
• summer recipes
• balsamic vinegar
• beef soup
• braised beef
• buckwheat cold noodles
• chicken essence
• chili noodles
• cooked sesame seeds
• coriander
• cucumber
• seafood soy sauce
• spicy cabbage
• sprite
• white sugar
• boiled eggs
• salt
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Soak the cold noodles in cold water for half an hour, and separate the noodles that are stuck together to ensure that each noodle is fully soaked in water

   

2. 2 After the water boils, add the soaked cold noodles. When the water boils again, use chopsticks to stir clockwise for about 3 minutes. Turn off the heat when the noodles are no longer hard

   

3. 3 After cooking the cold noodles, filter the water several times until the water is clear and not turbid

   

4. 4 Add all the seasonings to the beef soup and add Sprite. Sprite can make the cold noodle soup taste more refreshing and can also reduce the amount of sugar

   

5. 5 Drain the cold noodles and put them into the cold noodle soup. Add spicy cabbage, eggs, braised beef, cucumber shreds, coriander, etc., and enjoy!