cold noodle

Method

1. 01

   Step 1

   Soak buckwheat noodles in cold water. (Dried noodles need to be soaked for at least an hour, otherwise they won't cook through.)

   

2. 02

   Step 2

   Wash all the ingredients. Cut the cucumber into thin strips, tear the chili peppers into pieces, and cut the cilantro, ginger, and garlic into thin strips as well. Put them all into a bowl. (How you cut them is entirely up to my dad's mood; maybe he just likes to cut them like this today. If you don't know how to cut thin strips, you can cut the cucumber into strips, the green peppers into strips, the cilantro into sections, the ginger into strips or slices, and the garlic into slices.)

   

3. 03

   Step 3

   Pour in cooled boiled water, add a few drops of dark soy sauce for color, three tablespoons of sugar and two tablespoons of white vinegar (or four tablespoons of sugar and three tablespoons of white vinegar), a pinch of salt, and a pinch of MSG. Taste the sauce and adjust to your personal taste. Then refrigerate it. (The sauce is sweet and sour, so the salt and MSG are just for flavor enhancement; add less than a tablespoon each, and definitely don't add too much.)

   

4. 04

   Step 4

   Cook the noodles in boiling water until the water boils again, then remove them, drain them, and rinse them in cold water until they are cold.

   

5. 05

   Step 5

   Place the noodles in a bowl and pour in the chilled broth.