广西街边酸萝卜凉面
A refreshing cold noodle salad inspired by Guangxi street food stalls, featuring tangy pickled radish, crisp vegetables, and a spicy-sour dressing. Perfect for summer, this dish captures the vibrant flavors of a bustling night market.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
dried thin wheat noodles (or fresh egg noodles)
pickled radish (酸萝卜), thinly sliced
homemade or store-bought
cucumber, julienned
carrot, julienned
scallions, thinly sliced
fresh cilantro, chopped
roasted peanuts, crushed
soy sauce
Chinkiang vinegar (or rice vinegar)
chili oil
adjust to taste
sesame oil
sugar
garlic, minced
water
optional, to thin dressing
Bring a large pot of water to a boil. Cook noodles according to package directions until al dente. Drain and rinse under cold water until cool. Drain well and set aside.
In a small bowl, whisk together soy sauce, Chinkiang vinegar, chili oil, sesame oil, sugar, minced garlic, and water (if using) to make the dressing.
In a large bowl, combine the cooked noodles, pickled radish, cucumber, carrot, scallions, and cilantro. Pour the dressing over and toss well to combine.
Divide the noodle salad between two bowls. Garnish with crushed roasted peanuts. Serve immediately or chill for 15 minutes for a colder salad.
Cooking Tips