Shang­hai-style chilled noo­dles


Gourmet Traveller (Australia) - - Colour My World -

“This tangy cold noo­dle dish is sold in most con­ve­nience stores and street stalls through­out Shang­hai. The noo­dles are tossed with noth­ing more than soy sauce and Chinkiang vine­gar, and are usu­ally topped with shred­ded cu­cum­ber and spring onions,” says Tan. “It has been my go-to dish when­ever I fancy some­thing light and de­li­cious. It’s par­tic­u­larly great on a warm spring day, with some douban­jiang (chilli bean paste) for an added spicy kick. For a more sub­stan­tial meal, add peas, broad beans or poached chicken, and plenty of fresh herbs.” Pic­tured p114.

500 gm fresh thin egg noo­dles Veg­etable oil, for greas­ing 1 tele­graph cu­cum­ber, cut into juli­enne 2 spring onions, cut into juli­enne 10 gm gin­ger (about 1cm), cut into juli­enne 2 tbsp roasted sesame seeds, plus ex­tra to serve SHANG­HAI NOO­DLE DRESS­ING 125 ml (½ cup) light soy sauce 1½ tbsp Chinkiang vine­gar 1 tbsp veg­etable oil 2 tsp sesame oil 1½ tbsp Chi­nese roasted sesame paste (see note) ½ tsp caster su­gar (or to taste) 1 tsp chilli bean sauce

(douban­jiang; see note) 1 For Shang­hai noo­dle dress­ing, whisk in­gre­di­ents in a bowl un­til smooth.

2 Drop noo­dles into a large saucepan of boil­ing wa­ter and stir to sep­a­rate. Boil un­til just ten­der or un­til cooked to your lik­ing (2-5 min­utes). Rinse un­der cold wa­ter and drain thor­oughly. If you’re not eat­ing noo­dles im­me­di­ately, toss in a lit­tle veg­etable oil.

3 Place noo­dles in a large bowl and toss with dress­ing, cu­cum­ber, spring onion, gin­ger and sesame seeds. Serve sprin­kled with ex­tra sesame seeds.

Note Douban­jiang, or to­ban djan, is a chilli bean sauce made from fer­mented broad beans or soy beans. De­pend­ing on the brand, it can be very salty so use it spar­ingly. It’s won­der­fully ver­sa­tile and it keeps al­most in­def­i­nitely in the re­frig­er­a­tor. Douban­jiang, and Chi­nese roasted sesame paste are avail­able from Asian gro­cers. Beer sug­ges­tion Cold lager.

PRE­VI­OUS PAGE Hanoi grilled pork All props stylist’s own. Cala­mari Shal­low bowl from Brett Stone. All other props stylist’s own. Stock­ists p167.

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