How to cook and eat cold noodles in summer solstice

Whole wheat lasagna 225g, coriander leaves 15g, 2 tablespoons of peanut butter, 2 tablespoons of low-sodium soy sauce, 2 teaspoons of honey, rice vinegar or apple vinegar 1 tablespoon, black sesame oil 1 tablespoon, 2 cloves of garlic, peeling and salt.

working methods

1. Cook the noodles with boiling water according to the instructions on the package. Drain, leaving 120 ml of water for cooking noodles.

2. Put coriander, peanut butter, soy sauce, honey, vinegar, sesame oil, garlic, salt and Chili powder into a food processor, mash them and put them into a big bowl.

3. Inject the reserved 120ml boiled noodle water and stir well. Put noodles, carrots, sweet peppers, celery and shallots in a large plate, pour in the sauce, mix well, and freeze in the refrigerator for at least 1 hour.