How to make cold noodles.

Cold Noodles Cold Noodles, as the name suggests, are noodles that are eaten cold. There are various types of cold noodles all over the world. The creation of cold noodles may have originated from people eating noodles in the summer Noodles and finding them too hot, so they began to cool them down and eat them, eventually evolving into the cold noodles we know today. Besides the texture of the noodles, the seasoning is also very important in making cold noodles.

Making Sichuan Cold Noodles

Ingredients Preparation

200g fresh green noodles Bean sprouts 100g, 2 tablespoons of oil, 2 tablespoons of sesame oil, red Soy sauce 3 tablespoons Vinegar 1 tablespoon of sugar Chicken powder 1 teaspoon Peanuts 1 teaspoon of oil, 2 tablespoons of chili oil, 3 cloves of garlic.

Steps

1. Wash and drain the bean sprouts, then blanch in boiling water for 10 seconds;

2. Drain and rinse the bean sprouts, then mix with sesame oil and spread on a plate;

3. Bring water to a boil in a pot, then cook the noodles for about 2 minutes until they are partially cooked;

4. After the noodles are cooked, drain and rinse them, then mix with 2 tablespoons of oil until they are not sticky;

5. Spread the mixed noodles on top of the bean sprouts;

6. Mix with sesame oil, red soy sauce, vinegar, sugar, chicken powder,Sichuan peppercorns oil, chili oil, and garlic. Pour over the noodles and mix well before eating.

Cold Noodles with Shredded Chicken

Ingredients

200g chicken breast 300g fresh noodles, 4 cloves of garlic,Ginger 2 slices, 2 scallions, Sichuan peppercorns, 1 tablespoon of oyster sauce,Light soy sauce 2 tablespoons, 1 tablespoon of vinegar,Chili 2 tablespoons of oil,White sugar 1 tablespoon,Sesame 1 tablespoon of oil.

Steps

1. In a bowl, mix sesame paste with warm water;

2. Then add chili oil, half of the chopped green onion, ginger, and garlic, oyster sauce, light soy sauce, sugar, and vinegar, and mix well;

3. Wash the chicken breast and mix with green onion, ginger, garlic, and Sichuan peppercorns, then cook and cool, and cut into strands;

4. Bring water to a boil in a pot, then add the noodles and cook until cooked, then drain and rinse;

5. Add 1 tablespoon of oil to prevent sticking, then add the shredded chicken and pour over the prepared sauce.

Cold Noodle Seasoning

There are many types of cold noodle seasoning, which are mostly similar. Adjusting the proportions according to your personal preference is best.

Seasoning 1

Chili oil, Sichuan peppercorns, sautéed and crushed; ginger juice, garlic juice,aged vinegar, fried peanut crumbs,cilantro chopped, green onion, bean sprouts, white sugar, roasted sesame seeds, salt, chicken powder, soy sauce.

Seasoning 2

Chili, ginger, garlic, white sugar, chicken powder, Sichuan peppercorn oil, vinegar, light soy sauce, a mix of sesame oil and salad oil, chopped green onions,pickled radish slices,cucumber sliced or cooked,yellow bean sprouts, cilantro. Cilantro.