Shanghai-style chilled noodles
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.