Top Cold Noodles Recipes : I said in the beginning of that trip that I had some very good cold noodles.
so I wanted to make some cold noodles today, but I remembered that I had a friend from Jilin, who made me some great cold noodles.
So I’ll share two different styles today, one is with soup and the other is mixed.
First let’s prepare the beef, I used some beef shin.
Sprinkle some salt evenly on the surface and let it marinate for about two hours.
Next, prepare a pot of cold water and put in the beef shin.
Boil with cold water for a short while, take out the shins, and put them into a new pot of cold water, add a small piece of ginger star anise, cinnamon stick, bay leaves, and dried citrus peel.
Add 1/4 of an onion.
Turn to low heat after cooking over high heat,and cook for about one to one and half hour.
Note that the fire should be on a low heat.
The soup surface should be at a light boiling state that way the soup will be more clear.
Besides the shin, you can use tenderloin or hind leg meat,but remember not to use parts with high amounts of fat.
Next lets prepare the sauce for the mixed noodles.
Cut half of a skinned apple into small pieces.
Slightly cut 1/4 of an onion and put them into the blender,add white vinegar, Korean chili powder, garlic, and sprite.
The sprite can add the sugary flavor and the freshness of a lemon.
Add Korean chili paste raw soy sauce and start blending.
Blend until it is even and smooth.
The sauce is still dilute ,so we will parch the sauce.
Add sesame oil into a small pot,add the blended sauce,open a low heat, and slowly stir and fry,until you parch the sauce.
While frying the flavor of the sauce will condense and become more fragrant after cooking in sesame oil.
The vinegar flavor added from before will also fade,so it won’t be too sour.
Fry for about 10 minutes,and leave the sauce in a thick state.
You can make some more and store it in these air-tight containers.
They can be kept in the fridge for up to two weeks.
The beef should be about ready,you should be able to easily pierce it with a fork.
Cover the beef with food wrap and let it cool.
Go through the beef soup with a sieve.
Store the filtered soup in the fridge.
The soup should be clear with no oil.
This pot of soup should be able to make two bowls of noodles.
First I’ll take the portion of one bowl approximately 300ml of beef soup,and add 3 pieces of pear.
Soaking the pear can allow the pear to release some fragrance into the soup add soy sauce ,sugar,rice wine ,salt.
The soup should still be warm,so let it cool completely in the fridge.
Next we will prep the sides.
Take a skinned daikon and cut it into cresent-shaped slices.
Clean the cucumbers and cut into thin slices.
Cut the tomato.
Skin the pear and cut into slices.
Cut the whites of the onion into thin strips.
Cut the cooked beaf into thin slices.
Next we can also prepare the eggs.
I want to make two kinds of eggs.
One is onsen tamago to put atop the mixed noodles.
We need boil a small pot of water.
It’s best to have a thermometer.
Turn off the heat after reaching 70℃, add a room temperature egg into the hot water.
Now you have to look at the thermometer.
The temperature will start lowering when the egg is added.
The temperature has to remain between 65-70℃.
This range will make the optimal onsen tamago.
Take the egg out after about 15 minutes.
Crack it like a raw egg into a bowl.
You will see that the egg yolk should be half solidified.
But the egg white will not be completely solidified, making a beautiful onsen tamago.
Next we will make a soft-centered egg,which can be added to the soup noodles.
The water should be at a complete boil.
Carefully add a below room temperature egg with a spoon,softly into the boiling water.
Note that it has to be slow motion,so it won’t explode.
Let the egg roll around in the water, and boil on mid-low heat for about 6-7 minutes, and that’s the time needed for a soft-centered egg.
Soak the cooked egg into ice water.
Now all the basic ingredients are ready and we can prepare the noodles.
You’ll need a big pot of water to cook the cold noodles.
You can buy fresh or dried cold noodles.
It takes a shorter amount of time to cook the fresh ones, about 1 minute or so.
It will usually say so on the package.
After the water comes to a boil add noodles.
Immediately transfer it to cold water after boiling.
What’s special about cold noodles is that you have to wash them with cold water, and feel with your finger the starch on the surface of the noodles.
You have to wash until the noodles don’t feel sticky.
Now this is how to make the mixed cold noodles.
Put the cooked noodles into the bowl, add the sauce ,about 3-4 spoonfuls.
Do it according to your own preferences, and transfer it to a plate.
Add cucumber slices, pear slices, and onion slices.
Lastly, place the onsen tamago in the center,and sprinkle some fried white sesame seeds.
You can poke open the egg with a chopstick like this.
The egg yolk inside is half solid and the egg white is very soft.
The addition of this egg will give a great texture.
Next we have the cold soup noodles.
Again add the boiled noodles into the bowl,place tomato slices, carrot slices, and beef slices,cucumber, pear, and kimchi.
Then add the soft-centered egg.
Lastly, we add the cooled cold soup and pour it in.
You can also add the kimchi juices if you prefer.
Sprinkle some fried white sesame and you are done!
Okay. Now both methods are ready.
You can try to see which one you prefer.
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