粗油面300克(300g thick oil noodles)
小黄瓜1条(1 chinese cucumber)
白醋少许(white vinegar as needed)
芝麻酱4大匙(4t sesame paste)
冷开水4大匙(4t cold cooked water)
色拉油1大匙(1t cooking oil)
蒜泥1/2茶匙(1/2t mashed garlic)
姜汁1/4茶匙(1/4t ginger juice)
花生粉1大匙(1t ground peanut)
酱油1/2茶匙(1/2t soy sauce)
1.rinse chinese cucumbers well and shred.
2.blanch oil noodles in boiling water with a little vinegar added for a minute and remove.mix well with a little cooking oil,then spread out evenly and let sit under a fan until completely cooled.
3.add cold cooked water to sesame paste and stir until evenly mixed,then add the remaining seasonings.mix well to make sauce.
4.remove cold noodles to serving plate topped with shredded cucumber.drizzle sauce on top.mix well and serve.
because oil noodles contain low levels of alkali,add a little white vinegar to boiling water when blanching to reduce their alkali flavor.