SHANGHAI STYLE CHILLED NOODLES

Prep time 20 mins Cooking time 5 mins Serves 4-6

INGREDIENTS

500g fresh thin egg noodles Vegetable oil, for greasing

1 telegraph cucumber, cut into juliennes

2 spring onions, cut into juliennes

10g ginger, cut into juliennes

2 tbsp roasted sesame seeds, plus extra to serve SHANGHAI NOODLE DRESSING

125ml light soy sauce

1½ tbsp Chinklang vinegar

1 tbsp vegetable oil

2 tsp sesame oil

1½ tbsp Chinese roasted sesame paste

½ tsp caster sugar

1 tsp chilli bean sauce or doubanjiang (see note)

METHOD

For Shanghai noodle dressing, whisk ingredients in a bowl until smooth. 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 mins. Rinse under cold water and drain thoroughly, if you’re not eating noodles immediately, toss in a little vegetable oil. Place noodles in a large bowl and toss with dressing, cucumber, spring onion, ginger and sesame seeds. Serve sprinkle with extra sesame seeds.

Note: Chilli bean sauce is made with fermented broad beans or soy beans and could be very salty, so use it sparingly. It is available at specialised Asian grocers.