Snow Pea Rhubarb Peanut Butter Noodle Salad
Snow Pea Rhubarb Peanut Butter Noodle Salad
300g Snow peas with skin
2 stems Rhubarb
Noodle 400g or suit
Salt ½ tsp for topping, ½ tsp for noodle water, ¼ tsp table salt to mix cold noodle, ¼ tsp table salt for peanut butter sauce
2 tbsp Peanut butter
¼ tsp oil to cook snow pea Rhubarb topping
Spray oil for cold noodles
Water 2 litres to cook noodles, 2 tbsp to dilute peanut butter.
1. Prepare 1.5 litre drinkable cold water before hands.
2. Tear off snow pea tendons is a good way to enjoy snow peas’ crispiness.
3. Cut rhubarb into 2 to 3 cm length.
4. Quick cook of snow peas and rhubarb in the wok will present them well.
5. You may find it great to have the cold noodles with snow peas and rhubarb when they are cool down.
6. Add salt to noodle pot will make the noodles tasty and blend with veggies.
7. You may switch between procedure A and B.
8. It’s better to cool down noodles in the cold water containers batch by batch.
9. Use either spray oil or drip oil to separate noodles.
10. Put noodles in the fridge for half an hour will make the salad more enjoyable.
1. Prepare 1.5 litre of drinkable cold water before hands.
2. Pour the water into two big containers. They are the cold water containers.
3. Prepare another big empty container.
4. Tear tendons from snow peas and break the snow peas into half.
5. Wash the snow peas.
6. Wash rhubarb.
7. Cut rhubarb into 2 to 3 cm length.
8. You may switch between Procedure A and B.
A: Cook noodle topping.
1. Prepare 100ml of hot water.
2. Heat a wok or a pot.
3. Add ¼ tsp of oil.
4. When oil is hot, add snow peas and rhubarb.
5. Give them a stir.
6. Add ½ tsp of salt.
7. Stir them well.
8. Add 100ml of hot water.
9. Cover the wok with lid.
10. Reduce heat.
11. Cook for 1 to 2 minutes until snow peas start to tender.
12. Open the lid. Stir.
13. Turn off the heat.
14. Transfer them into a plate.
15. Leave the snow peas and rhubarb to cool down.
16. This is the noodle topping.
B. Prepare cold noodles.
1. Add 2 litres of water into a pot.
2. Heat the pot and bring it to boil
3. Add ½ tsp of salt into the pot.
4. Once the pot is boiled, add noodles.
5. Stir the noodles.
6. When the pot is boiling again, keep the lid open.
7. For fresh noodles, keep them boiling for 4 minutes. For dry noodles, keep them boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dry noodles), turn off the heat for the noodle pot.
9. Drain the noodles into a drainer.
10. Put drained noodles into the first cold water container.
11. Do the noodles batch by batch.
12. Take the first batch from the 1st cold water container to the 2nd cold water container.
13. Drain the noodles from the 2nd container into the empty container.
14. Repeat the process for all noodles.
15. Use spray oil or drip oil to separate noodles.
16. Add ¼ tsp of salt or some salt if necessary.
17. Mix them well.
18. Cool the noodles in the fridge for half an hour or eat them directly.
19. Cold noodles are prepared.
C. Prepare peanut butter sauce.
1. Use warm water to dilute 2 tbsp of peanut butter.
2. Add water as you go.
3. add ¼ tsp of salt.
4. We need around 2 tbsp of warm water.
5. You may add more water if you find the peanut butter sauce is still thick.
D. Serve.
1. Add peanut butter sauce on to the noodles.
2. Add snow pea rhubarb topping on top of the noodles.
3. Enjoy.
