How to make spicy noodles

Cold spicy noodles is a kind of food that uses noodles as the main ingredient and is cooked mainly in a cold way. Because of its fresh, spicy and cool taste, cold spicy noodles are very popular in summer. There are many ways to cook cold spicy noodles, and the taste of cold spicy noodles made by different methods is also different. Here are some recipes for making cold spicy noodles.

How to make spicy noodles

1. Fry the peanuts in oil until fragrant and set aside. Cut the cucumber into shreds and the chopped green onion into small pieces and set aside.

2. Bring water to a boil, add the noodles when the water starts to boil. After boiling, turn down the heat and continue cooking the noodles. Remove from the pot when the noodles are 70% to 80% cooked.

3. Put the noodles in a large bowl (do not rinse the noodles, otherwise the noodles will be very wet and not refreshing enough), add sesame oil, light soy sauce, salt, chicken essence, vinegar and chili oil. Use chopsticks to stir in one direction, then add cucumber shreds and peanuts, continue stirring until evenly mixed. Let’s eat.

Recipe for spicy cold noodles

) Ingredients: finely chopped noodles, black fungus, cucumber, sesame paste, peppercorns, chili powder, soy sauce, sugar, white pepper, green onion and ginger

practice:

1. Stir-fry the peppercorns in a dry pan (make sure to stir-fry them fresh) and mash them into peppercorn noodles.

2. Cut other ingredients into shreds, blanch and rinse with cold water

3. Cook the noodles until 80% cooked (do not rinse with cold water), remove from the water, mix with oil, and cool with a fan.

4. Put the pepper powder into the sesame paste bowl, and add the following ingredients in order: soy sauce, sugar, white pepper, chopped green onion and ginger, salt, and chili powder;

5. Heat the oil and pour it into the seasoning bowl

6. Mix well

7. Eat it. If you like sour food, you can add some vinegar.

Method 3 of cold spicy noodles

Main ingredients: 250 grams of thin noodles, 100 grams of mung bean sprouts (without roots). Seasoning: 10 grams of sesame oil, 10 grams of clean green onions, 5 grams each of clean ginger and garlic cloves, 75 grams of soy sauce, 20 grams of vinegar, 25 grams of chili oil, 25 grams of sesame paste, 1 gram of pepper powder, 2.5 grams of sesame seeds, and 10 grams of white sugar.

Production process

1. Chop the green onion into fine pieces first. Mash the garlic. Mash the ginger into juice. Use a rolling pin to press the fried sesame seeds into coarse flour. Mix all the ingredients into sauce.

2. Cook the noodles with boiling water, take them out and place them on a flat board. Use an electric fan to cool them down to remove moisture. Use chopsticks to shake off the sesame oil on the wine and continue to blow them through.

3. Place the blanched and cooled choy on a plate, top with the cooked noodles, and pour the prepared sauce over them.