Cold noodles

Overview

How to cook Cold noodles at home

Tags

• staple food
• korean food
• summer recipes
• lunch
• students
• apple cider vinegar
• beef with soy sauce
• buckwheat cold noodles
• cucumber
• egg
• fresh beef dew
• korean hot sauce
• light soy sauce
• maggi umami juice
• pear
• spicy cabbage
• white sesame
• xihongju
• salt

Ingredients

Steps

1. 1 Take a large bowl, pour the light soy sauce, apple cider vinegar, fresh beetroot, umami juice, salt, chicken essence, and sugar into it, then add the squeezed pear juice (add a small amount of water to one pear and squeeze it into juice with a food processor).

   

2. 2 Then add an appropriate amount of water. At this time, you can taste the saltiness of the soup. It should be sweet, sour and salty, but the taste should be heavier, otherwise the taste will not be strong after adding cold noodles. Put the prepared soup into the freezing chamber of the refrigerator for an hour. Yes, you read it right, it is frozen, not refrigerated. This kind of cold noodle soup is cool enough. It is best to have a little bit of ice, so there is no need to add ice cubes, so use a stainless steel basin to hold the soup.

   

3. 3 The wet cold buckwheat noodles I bought don’t need to be soaked in advance. Just put the cold water in the pot and boil it in three minutes. The cooked cold noodles should be poured with cold water several times until there is no foam.

   

4. 4 Shred cucumbers, slice tomatoes and pears, boil and cut eggs, slice beef in sauce, and cut spicy cabbage into cubes.

   

5. 5 Drain the cold noodles and put them into a large bowl, pour in the cold soup, arrange the prepared ingredients, add a small spoonful of Korean hot sauce and you are ready to eat.

   

6. 6 It’s 35 degrees hot outside, eating cold noodles at home with the air conditioner blowing, what could be more comfortable than this🤔