- 500 gm fresh thin egg noodles
- Vegetable oil, for greasing
- 1 telegraph cucumber, cut into julienne
- 2 spring onions, cut into julienne
- 10 gm ginger (about 1cm), cut into julienne
- 2 tbsp roasted sesame seeds, plus extra to serve
- 125 ml (½ cup) light soy sauce
- 1½ tbsp Chinkiang vinegar
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 1½ tbsp Chinese roasted sesame paste (see note)
- ½ tsp caster sugar (or to taste)
- 1 tsp chilli bean sauce (doubanjiang; see note)
- 1For Shanghai noodle dressing, whisk ingredients in a bowl until smooth.
- 2Drop noodles into a large saucepan of boiling water and stir to separate. Boil until just tender or until cooked to your liking (2-5 minutes). Rinse under cold water and drain thoroughly. If you're not eating noodles immediately, toss in a little vegetable oil.
- 3Place noodles in a large bowl and toss with dressing, cucumber, spring onion, ginger and sesame seeds. Serve sprinkled with extra sesame seeds.
Note: Doubanjian, or toban djan, is a chilli bean sauce made from fermented broad beans or soy beans. Depending on the brand, it can be very salty so use it sparingly. It's wonderfully versatile and it keeps almost indefinitely in the refrigerator. Doubanjian, and Chinese roasted sesame paste are available from Asian grocers. Beer suggestion: Cold lager. Drink suggestion by Max Allen.
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