Homemade Yanji Cold Noodles (White Noodle Version)

Ingredients

• 100 g Tapioca starch (For making the white cold noodle dough)
• 100 g High-gluten flour (For making the white cold noodle dough)
• 90 g Boiling water (Use freshly boiling water to scald the dough)
• Salt (Add to the dough and broth, adjusting to taste)
• 0.5 个 Cucumber (Slice; reserve some to julienne for the garnish)
• 0.5 个 Pear (Slice; reserve some for making the broth)
• 0.5 个 Apple (Slice; because the apples in the video were small, one whole apple was used in the broth)
• 1 个 Onion (Blend with the garlic into a purée for the broth)
• Garlic (Blend with the onion into a purée; quantity unspecified)
• Glutinous rice white vinegar (Used together with apple cider vinegar; quantity unspecified)
• Apple cider vinegar (Used together with glutinous rice white vinegar; quantity unspecified)
• 3 片 Ginger
• Chicken bouillon powder (Add to taste)
• White sugar (Essential for the broth; add to taste)
• 3.5 圈 Light soy sauce (Measured by circling the bottle, as shown in the video)
• 2 圈 Fish sauce (Measured by circling the bottle, as shown in the video)
• 1 勺 Korean chili paste (Add for adults; use sweet chili sauce instead for children)
• 1 L Mineral water (Chill before using to prepare the broth)
• Tomato (Slice for the garnish; quantity unspecified)
• Kimchi (For the garnish; quantity unspecified)
• Beef tenderloin (The video uses fillet as a substitute for braised beef; blanch until the color changes)
• White sesame seeds (Sprinkle over the noodles at the end; quantity unspecified)

Steps

1. 1

   Mix the tapioca starch and high-gluten flour evenly in a 1:1 ratio. Bring the water to a rolling boil, weigh out 90 g, and immediately pour it into the flours. Stir quickly until shaggy dough forms. Be careful, as the dough will be hot, and knead it into a ball while still warm.

2. 2

   Place the dough on a kneading mat and continue kneading and pressing until it forms a firm ball. Cover it temporarily to prevent the surface from drying out.

3. 3

   Use a pasta machine to roll the dough into sheets, passing it through several times to make the sheets more even. Sprinkle a small amount of dry starch over the sheets before each pass to prevent sticking to the machine. The video makes both thicker and thinner noodles.

4. 4

   Cover the rolled noodles and set aside. While preparing the broth, slice the cucumber, pear, and apple; reserve some cucumber to julienne, and slice the tomato for the final garnish.

5. 5

   Blend the onion and garlic into a purée and place it in a large bowl. Add the glutinous rice white vinegar, apple cider vinegar, ginger slices, salt, chicken bouillon powder, white sugar, light soy sauce, and fish sauce. Mix into a tangy, sweet, salty, and savory broth.

6. 6

   Add 1 spoonful of Korean chili paste; if serving children, the video recommends using sweet chili sauce instead. Pour in about 1 L of chilled mineral water and stir well.

7. 7

   Place the broth in the freezer for about 30 minutes, until ice crystals begin to form. If short on time, add ice cubes directly to help chill it.

8. 8

   Cut the beef tenderloin into chunks or slices and blanch it in boiling water just until the color changes. Do not cook it for too long, or the meat will become tough. The video uses fillet as a substitute for braised beef.

9. 9

   Bring water to a boil and cook the noodles. Boil the cold noodles until cooked through; the exact time depends on their thickness. Drain immediately and place them in ice water to cool rapidly.

10. 10

    Ladle about two spoonfuls of chilled broth into a noodle bowl, then add the cooled noodles.

11. 11

    Arrange the julienned cucumber, cucumber slices, pear slices, apple slices, tomato, kimchi, blanched beef, and other garnishes over the noodles.

12. 12

    Sprinkle with white sesame seeds and serve. The noodles are quite chewy, so you can cut them shorter with kitchen scissors to make them easier to chew.

Notes

The video also demonstrates a buckwheat cold noodle version: 100 g tapioca starch, 70 g high-gluten flour, 30 g buckwheat flour, and 90 g boiling water. The creator said that other ratios tended to produce noodles that broke easily, so this version was used. The video does not provide precise weights for the vinegar, sugar, salt, or other seasonings in the broth; adjust them to taste.

Nutrition per serving

• Main dish
• Cold noodles
• Noodles
• Homemade noodles
• Chilled
• Sweet and tangy
• Korean-style
• Summer