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Chilled Chinese noodles (black vinegar chilled Chinese noodles) | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Chinese noodle : 2 balls (220g)
Cucumber : One
Ham : 4 sheets (40g)
tomato : 1/2 piece
Dried seaweed : 6g
egg : 2 pieces
(A) Water : 150cc
(A) Powdered chicken glass soup stock : 1/2 teaspoon
(A) Soy sauce : 100cc
(A) Black vinegar : 80cc
(A) Grated ginger : 1/2 teaspoon
(A) Sugar : 3 tbsp and 1/2 tbsp
(A) Sesame oil : 2 tsp

Time required

18minutes

Procedure

1) Make sauce 00:23
Put (A) in a container and mix well.
2) Cut the ingredients 00:35
Slice the tomatoes in half a month.
Cut the cucumber and ham into julienne.
Soak the dried wakame seaweed in water.
Cool with sauce in a cold storage for 30 minutes.
3) Make a soft-boiled egg 01:00
Put the eggs in boiling water and boil for 8 minutes.
Soak in ice water and peel.
4) Boil Chinese noodles 01:17
Boil Chinese noodles as indicated on the bag.
Cool well with ice water for about 1 minute to drain the water.
5) Serve 01:44
Place noodles in a bowl and top with ham, cucumber, tomatoes and wakame seaweed.
Sprinkle the sauce over the whole and put the soft-boiled egg cut in half on top.

Point

・ If you cool the sauce and ingredients in the refrigerator until they become kinkin, you can enjoy them even more deliciously when you eat them.
・ Soft-boiled eggs can be peeled cleanly by soaking them in ice water after boiling.
・ Chinese noodles can be made into a good throat by washing them thoroughly with running water after boiling.
・ Since the appearance changes depending on how you arrange it, it will be gorgeous if you arrange it in order.