Korean cold noodles

First, shred the cucumber, carrot, pear, and ginger; cut the garlic, coriander, pear, and red pepper into small rings; cut the ham into cubes. Cut the shreds as thin as possible, it will look better when paired with cold noodles. Also chop the garlic as much as possible, because we mix it directly in it and eat it raw, so it will not affect the taste too much.

After boiling the water, put the cold noodles into the boiling water until the cold noodles become soft. Generally, this kind of instant cold noodles is easy to cook, so you have to watch the time, otherwise it will soak up and become unpalatable. This is why you don’t cut vegetables while cooking. (Forgot to take a picture)

After the cold noodles come out, immediately rinse them with cold water several times and take a shower, so that the cold noodles can maintain their strength. (Forgot to take a picture)

Stir together chili sauce, chili powder, light soy sauce, minced garlic, shredded ginger, pear puree, sesame oil, and sesame seeds. If it is too dry, add a little water. The sauce is done.

Put the cold noodles in a bowl, arrange the carrot shreds, onion shreds, cucumber shreds, and ham shreds in order, sprinkle the sauce on top, sprinkle some sesame seeds, peanuts, and chili rings on the sauce, and it's done.

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