Cold Tossed Bean Sprout Noodles
Bean sprouts should not be cooked for too long—just blanch them until they are crisp-tender. The dressing sauce should be added sparingly, as seasonings were already incorporated during preparation, and the sauce is only used to add a subtle hint of extra flavor.
Story
A beloved quick, refreshing cold dish in Chinese home cooking, this tossed bean sprout and noodle bowl is perfect for hot days, offering a delightful contrast of crisp, blanched bean sprouts and chewy noodles coated in a bright, tangy-savory dressing, all ready in just a few minutes with minimal effort.
Ingredients
bean sprouts
to taste
Longkou vermicelli
to taste
salt
to taste
sugar
to taste
vinegar
to taste
light soy sauce
to taste
garlic
to taste
coriander
to taste
sesame oil
to taste
chili oil
to taste
Zhen Xuan dipping sauce
to taste
Instructions
1
Step 1
Put bean sprouts into a pot of boiling water to blanch until just tender, then remove, rinse in cold water, and drain thoroughly.
2
Step 2
Place glass noodles into the same boiling water that was just used to blanch the bean sprouts, blanch until fully cooked, then remove, rinse in cold water, and drain thoroughly.
3
Step 3
Mince the garlic, and cut the cilantro into small segments.
4
Step 4
Take a bowl, add the blanched main ingredients, then add sugar first in the seasoning sequence.
5
Step 5
Add vinegar.
6
Step 6
Add salt.
7
Step 7
Add light soy sauce.
8
Step 8
Add the minced garlic.
9
Step 9
Add an appropriate amount of chili oil
10
Step 10
Add chopped cilantro and mix well
11
Step 11
The secret weapon makes its entrance — Zhenxuan Laojiang dipping sauce
12
Step 12
Add an appropriate amount of Laojiang dipping sauce, mix well and it is done
13
Step 13
Crystal clear and translucent, this is a delicious side dish
