Cold noodles with sesame sauce
A simple and delicious summer staple food, cool and refreshing, fragrant and tempting, I ate a large plate without realizing it. Crispy cucumbers, refreshing bean sprouts, crispness of mixed peanuts, accompanied by strong noodles, all melted in the fragrant sesame paste.
Recipe Recommendations
- noodles for two
- cucumber a
- carrots half a
- mung bean sprouts appropriate amount
- chives appropriate amount
- cooked peanuts appropriate amount
- sesame paste a tablespoon
- salt appropriate amount
- chicken essence appropriate amount
Steps for Cold noodles with sesame sauce
1
Cook the noodles until they are 90-ripe, remove them with cold water, and stir well with half a tablespoon of sesame oil and half a teaspoon of salt.
2
Shred cucumbers and blanch them with boiling water.
3
Blanch green bean sprouts and shredded carrot with water, soak in cold water, and pickle with light salt water for a while.
4
Add 2 tablespoons of water to sesame paste, melt, add salt, and 1/2 tablespoon sesame oil. Stir well, making sure to stir until the water and sauce are completely blended.
5
Sau-fry peanuts, peel them, and crush them with a knife.
6
Spread green bean sprouts, carrot, shredded cucumber, and dough on the bottom of the plate. Spread some vegetables, sprinkle with chopped peanuts, and pour sesame paste on top.Cold noodles with sesame sauce Make Tips
1. Pay special attention to hygiene when making cold noodles and cold dishes in the summer. It is best to scald the utensils and cutting boards with boiling water before cooking, and keep the cutting boards for cooked food separate from raw ones.
2. You can first rinse with tap water, then wash and soak with purified water, as using purified water to cool them down would be too wasteful.
3. I use the type of egg noodles meant for hot pot, similar to instant noodles. You can choose whichever noodles you like.