This cold soba tasted like what I had when I was in Northeast China. Since it tasted quite different from what I had here in those Korean restaurant, I assume this is the North Korean style since what restaurants here serve is the South Korean style.
I never thought about cooking it until I order it in a Chinese restaurant in College Park, Maryland. It brought me lots of old time memory, so I decided to repeat it at home.
Chinese Spaghetti, cucumber, tomato, tea egg, cold bottled water, sesame seeds, seasoning
1. Add cold water into pan, bring to boil on medium high heat, cook Chinese Spaghetti according to package directions.
2. Pour spaghetti into a drainer, rinse with cold water, then drain.
3. Meantime, peel tea egg and slice into half, chop cucumber into sticks and slice tomato into small slices.
4. Have a big bowl ready, set spaghetti at the bottom, then lay cucumber, tomato and egg on top, sprinkle with sesame seeds.
5. Use a small bowl, mix the seasoning together. Vinegar : sugar should be 2 : 1, but you can adjust it according to your taste. Add some salt, stir until sagar and salt is melted.
6. Pour vinegar mix and cold bottled water into bowl to have everything in bowl covered. Now it’s ready to serve.