88 Chinese Cold Noodles88 中式涼麵

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88 Chinese Cold Noodles88 中式涼麵

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88 Chinese Cold Noodles

INGREDIENTS

  • 1 cup of Japanese cucumber, julienned
  • 1 cup of carrots, julienned
  • 1 cup of red cabbage, shredded
  • 1 cup of mung bean sprouts, blanched
  • 3 eggs, scrambled into an omelet, then sliced into thin strips
  • 1/2 cup of cilantro, chopped
  • 2 servings of soba (buckwheat) noodles
  • Soy sauce, to taste
  • Vinegar, to taste
  • Sesame oil, to taste
  • A pinch of salt
  • A pinch of sugar
  • 1-2 tsp of sesame paste (optional)
  • 1-2 tsp of peanut butter (optional)
  • A dash of water

DIRECTIONS

Step 1
Cook the soba noodles in boiling water. Remove and rinse with cold water. Drain the excess water. Mix the noodles with a little bit of sesame oil and set aside.
Step 2
Blanch the mung bean sprouts in boiling water for 30 seconds. Remove and drain the excess water.
Step 3
Wash the cucumbers, carrots, and red cabbage. Then julienne or shred, and set aside.
Step 4
Heat oil in a pan over medium-low heat. As you heat the oil, swirl the pan so that the entire bottom is coated with a thin layer of oil. Pour the beaten eggs into the pan and spread them evenly across the bottom of the pan to make a thin omelet. Wait until the egg has thoroughly cooked on the bottom, then flip the egg pancake over to cook the other side. Once both sides are cooked, remove the omelet from the pan, slice into thin strips and set aside. (Depending on how many eggs you use, you may need to repeat this process so the omelet isn’t too thick).
Step 5
Mix together the soy sauce, vinegar, sesame oil, salt, sugar, sesame paste, and peanut butter. Then add a little bit of warm water to dilute the sauce so it’s not too sticky. Next mix in the chopped cilantro.
Step 6
Arrange the cold soba noodles in the middle of a plate. Place the cucumber, carrot, red cabbage, mung bean sprouts, and strips of egg around the noodles. Finally pour the sauce over the noodles and serve.

88 中式涼麵

材料

  • 小黃瓜絲：1 杯，切細絲
  • 胡蘿蔔絲：1 杯，切細絲
  • 紫包心菜絲：1 杯，切細絲
  • 綠豆芽：1 杯，燙熟
  • 蛋絲：1 杯，三個蛋
  • 香菜末：1/2 杯，切成末
  • 蕎麥麵：2 人份
  • 醬油、醋、麻油：各適量
  • 鹽、糖：少許
  • 芝麻醬、花生醬：各 1-2 茶匙（也可不放減肥）
  • 水：少許

做 法

Step 1
把蕎麥麵先在滾水裡煮熟後撈起，用冷開水沖冷，瀝乾，加點麻油拌勻備用
Step 2
把綠豆芽在滾水中燙 30 秒，撈出瀝乾備用
Step 3
把小黃瓜，胡蘿蔔，包心菜，洗淨切成細絲備用
Step 4
抹一點油在平鋗裡以中小火，倒入打均勻的蛋汁來攤 1-2 張薄薄的蛋皮，等蛋皮翻面後拿出，切成細絲備用
Step 5
把醬油，醋，麻油，鹽糖，和芝麻醬，花生醬等拌勻，再加入少量溫開水使醬料稀釋不至太黏，最後加入香菜末拌勻
Step 6
把涼麵放入盤中，加上黃瓜，胡蘿蔔，包心菜，綠豆芽，蛋絲，最後澆上醬料，即可食用

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