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Ingredients :
2 tablespoons dried shrimps
3 scallions
3 tablespoons dry sherry
3 tablespoons light soy sauce
2 tablespoons wine vinegar
2 teaspoons red chili oil
400 g wheat flour noodles
2 1/2 tablespoons Szechwan hot Ja Chai
pickles, chopped coarsely
2 tablespoons snow pickles, chopped
coarsely
1 1/2 tablespoons winter pickles,
chopped coarsely
1 1/2 teaspoons sesame seed oil
Method :
Soak the dried shrimps for 5 minutes in
hot water, drain and chop coarsely. Soak the dried shrimps in the sherry
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. Serve.
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