Name: Cold Noodles
Yield: Serves 4
Cuisine: China
Ingredients: 25 g/1 oz/2 tbsp dried prawns/shrimp; 30 ml/2 tbsp light soy sauce, plus extra to serve; dried chilli flakes (optional); 30 ml/2 tbsp rice wine or vinegar; 25 g/1 oz/2 tbsp Sichuan pickled vegetables, soaked and chopped; 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; 2 spring onions/scallions, chopped; 15 ml/1 tbsp sesame oil, plus extra for drizzling

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

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

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Cold Noodles

Ingredients

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