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Cold-Braised Keropok Root Noodles is a dish that many people make, and different methods result in various flavors,Cooking Network shares the cold-braised keropok root noodles recipe. It's simple, delicious, and perfect for meals. Following this method, you can achieve all five tastes - sweet, salty, fresh, spicy, and sour with the cold-braised keropok root noodles. Many similar dishes can be prepared in a similar manner.

Cold-Braised Keropok Root Noodles Ingredients Introduction

Dried keropok root noodles (130 grams) Salt, sugar,Chicken essence(as needed)Soy sauce(as needed)Coriander, green onions, garlic (as needed)

Cold-Braised Keropok Root Noodles steps:

1. Prepare 130 grams of dried keropok root noodles.
2. Soak in warm water until soft.

3. Boil the soaked keropok root noodles for 3 to 5 minutes in a pot with clear water until no hard center remains. Alternatively, you can directly add the dry noodles and boil for about 8 minutes.

4. Drain the boiled keropok root noodles, rinse several times, then cool them down in cold water.5. Prepare the seasoning ingredients.

6. Drain excess water from the cooled keropok root noodles.

7. Add an appropriate amount of salt, sugar, chicken essence, and more soy sauce. Add vinegar to ensure that the noodles are fully soaked with the broth.

Finally, add oyster sauce, minced garlic, coriander, green onions,

chili peppers , long green pepper, cover them on top of the keropok root noodles, and pour on some sesame oil. 8. Serve by mixing well before eating; it is very refreshing and appetizing.add an appropriate amount of oyster sauce,add some red chili peppers, cover the taro noodles with garlic flakes, coriander, and green onions,

8. stir everything just before eating; it is very sour and refreshing, and appetizing.