[Raw material/seasoning]

1 buckwheat noodles (100g)

Ginger paste 1 spoon

1 teaspoon chopped green onion

Mustard 1 spoon

A little seaweed

Buckwheat noodle sauce 1/2 cups

[production process]

(1) Put buckwheat noodles in boiling water, blanch for about 5 ~ 7 minutes, scoop them up with a net spoon, quickly put them in cold water, rub off the sticky liquid on the noodles by hand, drain the water, put them on a bamboo net, and then put shredded seaweed on the noodles. Save the boiling water for later use.

(2) Put the sauce into a small bowl, add ginger paste, chopped green onion and mustard according to personal taste, and mix well.

(3) Pick up a little noodles with chopsticks, put the noodles into a small bowl filled with sauce, and let the sauce prepared by the method (2) dip into the tail end of the noodles at 1/3, and then put it in the mouth. After eating noodles, add instant noodle water (1) to the remaining sauce and mix well to serve as soup.