Cold Mixed Winter Noodle Salad with Tofu Strips

Steps

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1. 1
   Soak the winter noodles in cold water until completely softened; avoid using hot water as it will cause them to clump together.
   ▶ ≈0:25
2. 2
   Cut bok choy into small pieces, shred the carrot into thin strips, and pick through and rinse the bean sprouts thoroughly, then drain.
   ▶ ≈0:38
3. 3
   Prepare all seasoning ingredients and set aside.
   ▶ ≈1:19
4. 4
   Bring water to a boil then turn off heat. Blanch the softened noodles for 30 seconds, then transfer to ice water to cool. Gently rub the noodles to remove surface starch, rinse twice, and drain thoroughly.
   ▶ ≈1:33
5. 5
   In a separate pot of salted boiling water, blanch the bean sprouts for about 1 minute, then bok choy for about 20 seconds, then carrot and chili strips for about 30 seconds, and finally the tofu strips for about 1 minute. Drain each ingredient after blanching.
   ▶ ≈2:14
6. 6
   Allow the tofu strips to cool and release heat, then cut into manageable lengths with scissors. Cut the noodles to a similar length.
   ▶ ≈3:33
7. 7
   Combine the noodles and tofu strips, add sugar, white pepper, soy sauce, oyster sauce, and black vinegar. Mix well without adding oil yet to allow the flavors to absorb properly.
   ▶ ≈4:00
8. 8
   Add all vegetables, sprinkle with a pinch of salt, drizzle with generous amounts of sesame oil, and gently mix everything together until evenly combined.
   ▶ ≈4:41