Cold Noodle Salad - Ling's Corner

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荞麦凉面色拉

Cold noodle salad is a perfect dish for summer!

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Dinner, Lunch, Salad

Cuisine: Chinese Fusion

Keyword: cold noodles, noodles, cucumber salad, egg salad

Servings:

Calories: 231kcal

Cost: 15

1 pound dry buckwheat noodles 454 Gram, any style of dry noodles or even the dry western spaghetti as you prefer
1 English cucumber julienne cut
2 green onion chopped to fine pieces
1 cup Chinese black vinegar 237 Milliliter, or to taste
0.5 cup soy sauce 118 Milliliter, or to taste
4 tbsp sesame oil 60 Milliliter
1 tbsp sesame seeds optional
1 teaspoon garlic powder
1 tbsp chili oil optional
5 egg large, boilded and sliced

Prepare a large bowl filled with ice water or a large ice water pitcher for chilling the cooked noodles
Prepare a large saucepan filled with water half way over medium high heat. Add in the dry soba noodles into the boiling water. Let it cook for 4-5 minutes. Test the noodles, it should taste 90% cooked(but it still tastes a little hard), then remove the saucepan from the heat. Drain the noodles and chill the noodles in the ice water bowl or rinse the noodles with the ice water. Place the cold noodles in a large mixing bowl.
Boil the eggs in the medium saucepan for 8-10 minutes. The eggs should be boild well done. Chill the eggs in the icewater and put them aside.
Add the black vinegar, soy sauce, sesame oil, chili oil (optional) an garlic powder to the cold noodles. Mix all the ingredients well. Cove the bowl and refrigerated the noodles for 10+ minutes.
While the noodles are being chilled in the fridge, it's a perfect time to prepare the cucumber the green onion and eggs. You can use Mandala cutter or hand cut the cucumber. Egg slicer comes really handy or a knife will do the job too.
Mix the cucumber and the green onion to the noodles and the cold noodles are ready to serve. Add some slices of eggs to complete the yummy cold noodle salad.