Main Ingredients:
Buckwheat noodles: 200g; Pears: 2; Red bell pepper: 1/2; Cucumber: 1; Beef: 1 piece; White sesame seeds: a small handful; Spicy pickled cabbage: appropriate amount; Egg: 1.
Seasonings:
Soy sauce: 2 tablespoons; Fresh oyster sauce: 1 tablespoon; Maggi seasoning sauce: 1 tablespoon; Apple cider vinegar: half a bottle; Salt: 2 small spoons; Korean spicy sauce: 1 tablespoon.
Taste: Sweet and sour; Cooking method: Boiling; Time: Half an hour; Difficulty: Simple.
Cold Noodles Cooking Steps
Take a large bowl and pour in soy sauce, apple cider vinegar, fresh oyster sauce, Maggi seasoning sauce, salt, chicken essence, and sugar. Then add the squeezed pear juice (one pear with a small amount of water, blended into juice with a blender).
Add an appropriate amount of water. At this time, you can taste the soup’s saltiness. It should be sweet, sour, and salty, with a strong flavor. Otherwise, the taste will not be strong enough after adding the cold noodles. Put the prepared soup in the freezer for an hour. Yes, you read that right, it’s freezing, not refrigerating. This way, the cold noodle soup will be cool enough, and it’s best to have a little bit of ice chips in it. Therefore, use a stainless steel bowl to hold the soup.
I bought wet buckwheat noodles, which do not need to be soaked in advance. After the cold water boils, cook for three minutes. Rinse the cooked cold noodles with cold water several times until there is no white foam.
Shred the cucumber, slice the red bell pepper and pear, cut the boiled egg in half, slice the beef, and cut the spicy pickled cabbage into pieces.
Drain the cold noodles and put them in a large bowl. Pour in the cold soup, arrange the prepared ingredients, and add a small spoonful of Korean spicy sauce. Then it’s ready to eat.
Is there anything more comfortable than eating cold noodles at home with air conditioning on during the 35-degree high temperature outside?
