I. Materials:
Buckwheat noodles, mung bean sprouts, cucumbers, apples, eggs, cooked white sesame seeds, seaweed, ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil.
Second, the practice:
1, shred cucumber, remove the head and tail of mung bean sprouts, slice apples and cook eggs for later use;
2, add more water to the pot to boil, add the right amount of buckwheat noodles and cook for 4-5 minutes until cooked (don't cover it halfway);
3. Take out the cooked buckwheat noodles, put them in a colander, rinse off the foam noodle soup with cold water, and then soak them in the cold boiled water (ice cubes can be added);
4. Mix ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil into a sauce;
5. Remove the buckwheat noodles and slightly control the moisture. Add shredded cucumber, mung bean sprouts and sauce and mix well. Add egg slices, seaweed and white sesame seeds before serving.
Third, tips:
1 If you are not used to eating green bean sprouts raw, you can pick them and blanch them in boiling water 1 minute or so;
2. The boiled soba noodles are soaked in cold water, in order to make the noodles smoother and more gluten-free;
3. As for the seasonings for cold noodles, the dosage in our family is about 1: 1. Please adjust it according to your taste.
4. Because buckwheat noodles are cold, it is best to add appropriate amount of Chili oil to the sauce (except those who are not spicy);
5, the cucumber and other ingredients can be freely combined, that is, they can be replaced with shredded carrots, shredded chicken and so on;
6. It is best to eat cold noodles now, and don't leave them overnight. Noodles will harden and lose their good taste.