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Cold Noodles na hinaluan ng alkaline noodles, chili oil sa canola, sesame paste, katas ng bawang, at suka, tinampukan ng gilit na pipino at carrot.
Gawin muna ang chili oil; ihanda ang mga sangkap na nasa larawan.
First make the chili oil; prepare the ingredients shown.
Initin ang canola oil hanggang umuusok.
Heat the canola oil until it smokes.
Ilagay ang sibuyas, dahon ng sibuyas, at luya, at iprito sa mahinang apoy.
Add the onion, spring onion, and ginger, and fry over low heat.
Iprito hanggang bahagyang mag-golden ang lahat ng sangkap, tapos hanguin.
Fry until all the aromatics turn lightly golden, then remove them.
Ibuhos ang mainit na mantika sa dalawang beses sa mangkok na may chili flakes at sesame seeds.
Pour the hot oil in two additions over a bowl holding the chili flakes and sesame seeds.
Sa gitna, magdagdag ng isang kutsarang aromatic vinegar para mas mabango.
Add a tablespoon of aromatic vinegar partway through for extra fragrance.
Ang chili oil na gawa sa canola oil ang pinakamabango; hayaang magpahinga magdamag para mas maganda ang kulay.
Chili oil made with canola oil is the most fragrant; let it rest overnight for a prettier colour.
May pag-iingat sa pagluluto ng noodles: para sa ganitong alkaline noodles, pakuluin ang tubig, ilagay ang noodles, lutuin ng 5-7 minuto, tapos mabilis na banlawan sa malamig na tubig para maalis ang malagkit na layer (mainit, mag-ingat). Basa pa ang noodles, kaya ikalat para matuyo nang mga isang oras.
Cooking the noodles takes care: for this kind of alkaline noodle, bring water to a boil, add the noodles, cook 5-7 minutes, then quickly rinse in cold water to wash off the slippery layer (it's hot, be careful). The noodles will still be wet, so spread them out to drain for about an hour.
Pagkatapos ay pahiran ng canola oil, iwag-wag para pantay na maghiwa-hiwalay, para maging golden, hindi malagkit, at matagal na maiimbak.
Then coat with canola oil, shaking to separate the strands evenly so they turn golden, stay non-sticky, and keep well.
Sa paghahalo ng noodles, magdagdag ng maraming katas ng bawang, chili oil ayon sa kaya mong anghang, kaunting aromatic vinegar (mas masarap ang naunang niluto), kaunting hinalo na sesame paste, isang malaking kutsarang toyo, at kaunting asin lang.
When tossing the noodles, add plenty of garlic juice, chili oil to your spice tolerance, some aromatic vinegar (pre-cooked vinegar tastes better), a little loosened sesame paste, a big tablespoon of soy sauce, and just a tiny bit of salt.
Haluin nang mabuti.
Toss until well combined.
Lagyan ng gulay tulad ng gilit na pipino at carrot, at kainin na.
Top with sides like shredded cucumber and carrot, and dig in.
