How to Make Cold Rice Noodles

Cold Tossed Rice Noodles

Ingredients: Fresh rice noodles, green onion whites, aged ginger, garlic cloves,Steamed fish soy sauce (or seafood soy sauce), Method:1. Use only the white part of green onions, not the ends, chop them diagonally into small pieces. Pound the ginger and garlic cloves first 2. Heat oil in a pot, add the chopped green onions, ginger, and garlic, then pour in the steamed fish soy sauce (or seafood soy sauce), just enough to cover the ingredients, boil for about 10 seconds, do not heat for too long.）

3. Place fresh rice noodles in a bowl, pour the seasoned sauce over according to personal preference.

Cut the green onion whites and discard the ends, then gently flatten with a knife and cut diagonally into 1-inch pieces. Pound the old ginger and garlic cloves and set aside.

Heat oil in a wok or large pan, add the onions, ginger, and garlic, stir-fry for just a moment.Steam the fish. Add soy sauce (or seafood soy sauce), enough to cover the seasonings, bring to a boil, then turn off the heat after about 10 seconds; do not cook for too long.

Place the fresh river rice noodles in a container and pour over the seasoned sauce according to your taste.