How to make Joe noodles

Buckwheat noodles are a kind of thin noodles made from buckwheat flour and water. It is a coarse grain with rich nutritional value. From the perspective of nutritional effects, it has a good conditioning and health-care effect on the body. Buckwheat is native to Central Asia and was introduced to my country as early as ancient times. Many regions have the habit of eating buckwheat noodles. Let us learn about some methods of making buckwheat noodles.

Green mixed buckwheat noodles

Ingredients: buckwheat noodles, mung bean sprouts, cucumber, apple, eggs, cooked white sesame seeds, seaweed, minced ginger and garlic, sesame oil, balsamic vinegar, light soy sauce, sugar, and chili oil. Method: 1: Cut the cucumber into shreds, remove the heads and tails of the mung bean sprouts, slice the apples, and cook the eggs for later use; 2: Add more water to the pot and bring to a boil, then put in an appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked (do not cover the lid halfway); 3: Take out the cooked buckwheat noodles, put them in a colander, rinse off the foamy noodle soup with cold water, and then soak them in boiled water (ice cubes can be added); 4: Take minced ginger and garlic, sesame oil, balsamic vinegar, light soy sauce, sugar, and chili oil and mix them into a sauce; 5: Take out the buckwheat noodles and drain the water slightly, add cucumber shreds, mung bean sprouts, and sauce and mix well. Add egg slices, seaweed, and sprinkle with white sesame seeds before serving.

Tips: 1: If you are not used to eating mung bean sprouts raw, you can pick the mung bean sprouts and blanch them in boiling water for about 1 minute; 2: Soak the cooked buckwheat noodles in cold water to make the noodles smoother and more chewy; 3: Regarding the seasonings for cold noodles, the various amounts in my family are about 1:1. Please adjust according to your taste; 4: Because buckwheat noodles are cool in nature, it is best to add an appropriate amount of chili oil to the sauce (except for those who don’t like spicy food); 5: The cucumber and other ingredients in it can be freely combined, and can be replaced with shredded carrots, shredded chicken, etc.; 6: It is best to mix and eat the cold noodles immediately, and do not leave them overnight, otherwise the noodles will become hard and lose their good taste.

Stir-fried assorted soba noodles

Main ingredients: buckwheat noodles, dried mushrooms, greens, carrots, onions. Side ingredients: salt, chicken powder, light soy sauce, cooking oil. Method: ⒈ Soak the dried mushrooms, wash, remove the stems and slice them; ⒉ Wash and cut the greens into sections; ⒊ Wash, peel and cut the carrots into shreds; ⒋ Wash and dice the onions; ⒌ Prepare a pot of water, boil the noodles after the water boils, remove them from the water when they are 80% cooked, put them in cold water to cool, then remove them from the water, drain the water, add a little cooking oil and mix well so that they do not stick to each other, and set aside; ⒍ Heat the wok with oil, stir-fry the diced onion until fragrant, add the carrots and mushrooms and continue to stir-fry, then add the greens, add appropriate amount of salt, chicken powder and light soy sauce to season, finally add the noodles, stir well and serve.

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