Chilled cucumber noodles

Name: Chilled cucumber noodles
Yield: 6
Ingredients: 300 g Chinese wheat noodles (Main); 3 Tbsp Sesame oil; 1 medium Cucumber, peeled, split in half lengthways, seeds removed by scraping out with a teaspoon, thinly slice cucumber (Main); 1 tsp Salt; ½ cup Dried shrimps, well rinsed under cold water, then soaked in warm water to cover for 1 hour, then drained and squeezed dry; 2 Spring onions, thinly sliced; 1 Tbsp Shao Xing Chinese rice cooking wine, or medium sherry; 2 Tbsp Chilli bean sauce; 1 Tbsp Ginger, finely chopped; 4 Tbsp Rice vinegar

for 6 people

Tam West

Ray McVinnie

Chef and food writer

VIEW PROFILE

A great, summery way to eat noodles.

Ingredients

300 g	Chinese wheat noodles (Main)
3 Tbsp	Sesame oil
1 medium	Cucumber, peeled, split in half lengthways, seeds removed by scraping out with a teaspoon, thinly slice cucumber (Main)
1 tsp	Salt
½ cup	Dried shrimps, well rinsed under cold water, then soaked in warm water to cover for 1 hour, then drained and squeezed dry
2	Spring onions, thinly sliced
1 Tbsp	Shao Xing Chinese rice cooking wine, or medium sherry
2 Tbsp	Chilli bean sauce
1 Tbsp	Ginger, finely chopped
4 Tbsp	Rice vinegar

Directions

Bring a large saucepan of water to the boil. Add the noodles and stir until it returns to the boil. Boil until al dente or tender to the bite. Drain well, rinse until cold under cold water and drain again. Place in a large serving bowl and add the oil. Toss well and chill.
Put the cucumber into a large bowl and add the salt. Mix well and reserve for 20 minutes, then rinse well under cold water and squeeze dry. Place in a clean bowl and add the shrimps, spring onions, wine, chilli bean sauce, ginger and vinegar. Toss well and serve.