In the scorching summer, a refreshing and palate-cleansing cold noodle dishis something everyone eagerly wants to enjoy at home.Simple yet delicious flavors can best soothe our tired souls.This issue introduces 5 mouthwatering cold noodle recipes for you,

so let's experience the unique coolness in your taste buds!

Chicken Shredded Cold Noodles

Cooking Time: 8 minutesMakes:100g of cooked noodles50g of chicken breast, shredded10g of green onion shreds30g of cucumber shreds10g of fresh mint leavesSesame paste 20gDried soy sauce vinegar 10mlSalt 1gRice bran oil 5mlMethod:1. Cook the noodles until soft, rinse with cold water, and drain.

Place them in a bowl, add cucumber shreds, mint leaves, and chicken shreds.

2. Mix sesame paste with some water to dilute it, then add soy sauce vinegar, salt, and rice bran oil to make the seasoning sauce, pour it over the noodles. Top with green onions for decoration.

Chicken breast can be used,

Tips

and after boiling until cooked, tear it into shreds by hand.Japanese Cold NoodlesCooking Time: 10 minutes

Makes:

100g of thin buckwheat noodles (soba)

5g of seaweed threadsGreen horseradish mustard 1g100g Sushi rice vinegar 20mlSoy sauce 10mlWhite sesame seeds 1gCanned crab meat sticks 1 stick, sliced into thin stripsChopped green onions 5gCrab roeMethod:1. Boil the canned crab meat sticks until cooked, then slice them into fine strips.

2. Cook the Japanese buckwheat noodles and rinse with cold water to cool down, use a fork to roll them into a ball, place in a bowl.

3. Mix green horseradish mustard, sushi rice vinegar, and soy sauce together, pour over the noodles.

4. At one end of the bowl, arrange the crab meat stick strips and crab roe, sprinkle with chopped green onions, seaweed threads, and white sesame seeds on top.

Green horseradish mustard, sushi rice vinegar, crab roe, and seaweed are generally available in the Japanese condiments section of supermarkets. Cut seaweed into 2mm thin threads.

Spicy Cold Noodles

Tiops

Cooking Time: 10 minutes

Makes:

100g of cooked egg noodles

20g of bean sprouts20g of cucumber shreds5g of chopped cilantroDoubanjiang (fermented broad bean and chili paste)10ml of chili oilSichuan pepper powder 1gSoy sauce 10mlRibbon ginger root 1 piece, mincedWhite sesame seeds a little bit20g Method:1. Cook the egg noodles until cooked, rinse with cold water and drain.Place them in a small bowl.2. Arrange cucumber shreds, bean sprouts, cilantro, minced ginger root, and ribbon ginger on the sides of the bowl.3. Mix Doubanjiang (fermented broad bean and chili paste), chili oil, Sichuan pepper powder, minced garlic, and soy sauce to make the seasoning sauce.4. Pour the seasoning sauce over the noodles, sprinkle with white sesame seeds.Note 1: The chili oil mentioned here is red chili oil; it can be purchased from supermarkets in pre-made form.

Note 2: Egg noodles can be replaced by any other noodles you like.

1. Kimchi Cold NoodlesCooking Time: 7 minutes

Makes:100g of Korean cold noodles (somen)3 slices of cucumber3 slices of apple

20g of pickled green cabbage1 hard-boiled quail eggWhite sesame seeds a little bit

Method:

Tips

1. Cook the Korean cold noodles and cool them with cold water, then place in a bowl.2. In the same bowl, add Korean cold noodle soup (jjampli), pickled green cabbage slices, cucumber slices, apple slices, and hard-boiled quail egg, sprinkle sesame seeds on top.

Sour Vinegar Cold Noodles

Cooking Time: 10 minutesMakes:

200g of noodles

50g of bean sprouts10g of radish slices (mini pickles)Pickled vegetables (fermented cabbage) 20gHard-boiled quail egg 1 pieceWhite sesame seeds a little bitMethod:1. Cook the noodles until soft, cool them with cold water, then roll into rolls and place in a small bowl.2. Stir-fry bean sprouts and add to the bowl.

3. Cut radish slices and chopped green onions, sprinkle over the noodles.

4. Mix pickled vegetables (fermented cabbage) with oyster sauce, vinegar, soy sauce, and sesame oil, pour into a small bowl.

Note 1: Pickled vegetables and noodles can be chosen based on personal preference.

Note 2: You can dip or mix the seasoning sauce with the noodles according to your own taste.

Cooking time: 10 minutes

Ingredients: 200g noodles, 50g bean sprouts, 10g cherry radishMisocrumbs 20g, oyster sauce 5g, vinegar 30ml, soy sauce 20ml, sesame oil 5ml, chopped scallions 5g

Steps:

1. Cook the noodles until done, rinse with cold water, and using a fork, roll them into rolls and place in small bowls.

2. Sauté the bean sprouts until cooked and add to the bowl.Chop the cherry radish and sprinkle it along with chopped scallions on top of the noodles.

3. Mix the miso crumbles with oyster sauce, soy sauce, vinegar, and sesame oil, then place in a small bowl.

Tips

1. Choose your preferred type of pickled mustard greens and noodles.

2. Serve by dipping or mixing the prepared seasoning with the noodles as desired.