Shanghai Cold Tossed Noodles Recipe
Ingredients :
2 tablespoons 3 tablespoons 3 tablespoons 2 tablespoons 1 1/2 teaspoons 2 400 g 2 1/2 tablespoons 2 tablespoons 1 1/2 tablespoons 1 1/2 teaspoons	Dried shrimps Dry sherry Light soy sauce Wine vinegar Red chili oil Spring onions Wheat flour noodles Szechwan hot Ja Chai pickles, coarsely chopped Snow pickles, coarsely chopped Winter pickles, coarsely chopped Sesame seed oil
Method : Soak the dried shrimps in hot water to cover for 5 minutes. Drain and coarsely chop. Add the shrimps to the sherry and leave to soak for 15 minutes. Mix the soy sauce, vinegar and red chili oil together. Cut the onions into 1 cm shreds. Place the freshly made noodles in a saucepan of boiling water and blanch for 3 minutes, if using dried wheat noodles, simmer for 5 minutes. Remove from the heat and leave to soak in the hot water for a further 5 minutes. Drain and cool. Spread the noodles on a large serving dish. Sprinkle them evenly with the chopped pickles, shrimps and sherry, then the soy sauce mixture. Finally, add the onion shreds and sesame seed oil. Note : To serve the Chinese way, the diners will mix and toss the noodles they require and transfer it into their bowls, adjusting any additional seasonings of soy sauce, red chili oil or vinegar.