Suckling pig, jellyfish and noodle salad

Name: Suckling pig, jellyfish and noodle salad
Yield: Serves four
Cuisine: Chinese
Ingredients: 200 g (7 oz) dried jellyfish; 1 tbsp sesame oil; 150 g (5 oz) bean thread vermicelli; ½ cucumber, peeled; 2 spring onions, green part only; 2 stalks of celery; 1 carrot, peeled; 1 tbsp soy sauce; 400 g (14 oz) cooked suckling pig (from Chinese barbecued meats shop); 1 tsp sugar; 1 tbsp white vinegar

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

Without the noodles, this traditional banquet dish is texture city, running from the sharp crack of the pig skin, to the India rubber chew of the jellyfish and the satisfying crunch of cucumber and celery. With the noodles, it takes on even more bounce.

Ingredients

200 g (7 oz) dried jellyfish
150 g (5

Asia
China
Main course
Noodles

Method

Soak jellyfish in a large pot of water for 24 hours, changing the water 3 or 4 times. Trim each piece of jellyfish then roll up like a piece of carpet. Trim edges and cut into strips about 1 cm (½ in) wide. Dip strips in boiling water, drain and let cool. Pat dry with paper towels.

Pour boiling water over noodles in a heatproof bowl, let stand for 3 to 5 minutes and drain. Mix with sesa