It's unfortunate that it's the middle of July and I've just made my first plate of cold noodles for the season. But rest assured it will be a frequent meal. I've deviated from my tried-and-true formula this time, chiefly with a sweet soy sauce (Amanda's recipe) and also with the add-ins: julienned cucumber, whole snap pea, and bean sprouts. But the fatal flaw of this iteration is too little red oil. I only put in a bit of laoganma, but I ought to have made my own red / child oil which would've been more aromatic.
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