Shanghai-style chilled noodles

Prep 0 h : 20 m
Cook 0 h : 5 m


  • 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)


  • 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.