Cold Noodles

Name: Cold Noodles
Yield: Serves 4
Cuisine: China
Ingredients: rice wine or vinegar; dried chilli flakes (optional); ½ cucumber, peeled, cored and sliced into fine shreds; 450 g/1 lb fresh wheat or egg noodles, the thickness of spaghetti; rice wine or vinegar; 25 g/1 oz/2 tbsp Sichuan pickled vegetables, soaked and chopped; 2 spring onions/scallions, chopped; 2 spring onions/scallions, chopped; 450 g/1 lb fresh wheat or egg noodles, the thickness of spaghetti; 450 g/1 lb fresh wheat or egg noodles, the thickness of spaghetti; 30 ml/2 tbsp rice wine or vinegar; 30 ml/2 tbsp light soy sauce, plus extra to serve; 15 ml/1 tbsp sesame oil, plus extra for drizzling; 30 ml/2 tbsp rice wine or vinegar; 25 g/1 oz/2 tbsp dried prawns/shrimp; 25 g/1 oz/2 tbsp dried prawns/shrimp

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Although cold noodles are really a preserve of the Japanese, Chinese chefs also make the occasional cool dish during the hot and humid summer months. This recipe is believed to have originated in Shanghai but found its way to north-western China over time.

Ingredients

25 g/1 oz/2 tbsp dried prawns/shrimp
30

Asia
China
Pescatarian
Noodles
Summer

Method

Soak the prawns in warm water for 10 minutes. Drain and remove any pieces of shell. Wash and drain again. Chop roughly, then put into a serving bowl. Stir in the soy sauce, rice wine or vinegar, sesame oil and spring onions.
Plunge the noodles into a bowl of boiling water, or according to the packet instructions, until softened. Drain, then transfer to a servin