Spicy Oil Cold Noodles

Spicy Oil Cold Noodles

　　As summer arrives and the weather gets hotter, people often lose their appetite and crave something refreshing. Spicy oil cold noodles are a delicious, appetizing snack that’s both spicy and tangy—perfect for hot days. However, eating them at a snack shop never quite feels satisfying, so I decided to learn how to make them myself. It’s actually not difficult; just one pound of noodles is enough for a family of four’s lunch.

　　 Ingredients: Fine egg alkaline noodles, peanuts, soybeans, cooked vegetable oil, mung bean sprouts, black mustard greens, salted vegetables, pickled radish, garlic, ginger, scallions, sesame oil, Sichuan peppercorn oil, chili oil, soy sauce, vinegar, and MSG, all in appropriate amounts.

　　 Preparation Method:

　　 1. Use fine egg alkaline noodles commonly sold in markets.

　　 2. Steam the noodles in a steamer for fifteen minutes after the water boils and steam rises.

　　 3. Transfer the steamed noodles directly from the steamer basket into the boiling water in the pot, and use chopsticks to separate the noodles and cook them for one minute.

　　 4. Remove the noodles and place them in a bowl. While they’re still hot, add cooked vegetable oil and use chopsticks to separate the noodles. Let them cool to make cold noodles. (If possible, use a fan to help cool them down.)

　　 5. After cooling with oil, the noodles are ready as cold noodles. 6. When serving, simply top the cold noodles with your choice of seasonings.

　　 Seasoning Preparation: Fry the peanuts until crispy, soak the soybeans in water for five hours then fry until crisp, briefly blanch the mung bean sprouts in boiling water and remove. Chop the black mustard greens, pickled radish, and salted vegetables into small dices. Crush the garlic and mix with a little cold water to make garlic water, mince the ginger, and chop the scallions into scallion greens.