The most important thing about cold noodles is the taste of the strong noodles, so no matter what noodles, you must not have less cold water, and it is best to be ice water. Then there is seasoning. I want to make sesame sauce myself, but there is no white sesame in the house, so I switched to peanuts. This is definitely the finishing touch. It is best to stir-fry the peanuts. After grinding and mixing the noodles, it is really full of flavor. The sauce is served with soy sauce and spicy bibimbap sauce. The hot sauce is just for the sake of the taste. The noodles are not spicy. If you like spicy, you can add more. There is also the best companion for noodles, and the minced garlic must not be less. With these, a bowl of cold noodles that stir the taste buds will be done.
Wash the chicken legs, add ginger slices to the cold water pot, diced green onion, boil the pepper and turn to low heat for 20 minutes until full cooked.
Peanuts are shelled and smashed into a cooking machine. (The raw peanuts are first cooked and ground, and can be hand-mashed without a cooking machine.)
Minced garlic, sesame oil, soy sauce, seaweed soy sauce, bibimbap sauce, a little sugar to make a noodle sauce
After the chicken legs are cool, peeled and boned and torn into silk
After boiled, add noodles, medium to low heat until the noodles are fully cooked.
After the noodles are washed with cold water, soak them in iced cold water for a while. (Make the noodles taste stronger)
Drain the water from the noodles and mix well with a little sesame oil. (to prevent adhesion)
Noodles with chicken, cucumber, peanuts, sauce and mix well