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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
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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
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Method :
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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.
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