Pea cold noodles
Sauce reference steps 4 and 5
Pea Cooler Pea Starch Heartbreak Cooler
Pea starch and water, 1:10, put 40g of pea starch and 100g of water first mixed into pea starch water, the remaining 300g of water heated, boiling, turn off the heat and pour in the pea starch water, immediately speed while pouring and stirring with egg whisk, keep on low heat until bubbling turn off the heat (transparent at first, will become white after cooling), put it in a box, cover with a lid or plastic wrap, cool and refrigerate until solidified.
Cut out as much as you can eat and keep the rest refrigerated.
Cut it to your liking.
Put in your favorite small vegetables, carrots to blanch and break, no cilantro is a shame, in the middle are peanuts, you can put a drop of oil in the pan to go through, I over fried it!
Sauce for reference: soy sauce, vinegar, sugar, chili sauce, chili oil, chili powder, sesame oil, garlic powder, kimchi (basil), and slowly add some cooking water to taste.
Snacks first (mostly to look better in photos)
Pour the sauce on top, the cucumbers around it are sliced and rolled up for decoration, and you can add more cucumbers to the sauce if there is any left.