Cold noodles

Overview

Of course you have to eat cold noodles in summer, so I won’t say anything else, just make them and eat them!

Soak the kelp in water two hours in advance, tap water at room temperature is fine.
The water surface is ready.
Boil half a pot of water. When it boils, add an appropriate amount of noodles, spread them out with chopsticks, and cook for two minutes.
Remove the cooked noodles, drain the water with a slotted spoon or a grate, and then pour the blended oil over it.
Mix the noodles drizzled with oil until the roots are distinct, and wait for them to cool naturally.
While the noodles are drying, prepare the seasoning and mash the peeled garlic into minced garlic.
Finely chop green onions.
Wash the soaked kelp and cut it into strips. I bought thin noodles, so the kelp is cut into thinner pieces.
Add the pounded garlic paste and appropriate amount of cold boiled water to make garlic water.
When everything is ready, put the cooled noodles and kelp into a bowl, add chili oil, balsamic vinegar, light soy sauce, garlic water, chives, white sugar, chicken essence, salt, and mix the noodles.
Mix the cold noodles and put them on a plate.