Noodles
by CookWhatHK0 saved
Cold-Tossed Buckwheat Noodles tosses blanched noodles and spinach in a sour-spicy dressing of light soy, aromatic vinegar, and chili-sesame hot oil.
Buckwheat noodles.
蕎麥麵。
Spinach.
菠菜。
Spring onion, garlic, bird's eye chili.
葱、蒜頭、指天椒。
Blanch the buckwheat noodles and rinse them in cold water; blanch the spinach too.
蕎麥麵焯水後過冷河，菠菜亦焯水。
Finely chop the spring onion, garlic, and bird's eye chili, add the sesame seeds, then pour hot oil over.
葱、蒜頭、指天椒切碎，加入芝麻，淋上熱油。
Add 2 tbsp light soy sauce, 2 tbsp aromatic vinegar, 1 tbsp oyster sauce, 1 tbsp sugar, salt to taste, and chicken bouillon powder, then stir until well mixed.
加入生抽2湯匙、香醋2湯匙、蠔油1湯匙、砂糖1湯匙、鹽適量及雞粉，攪拌均勻。
Pour the mixed sauce over the noodles, toss to combine, and it's done.
將調好的醬汁澆在麵條上，拌勻即成。
