A spicy side dish or meal in itself with a modern Asian twist.
350g fresh Shanghai noodles
1 Lebanese cucumber,peeled,seeded and julienned
3 Chinese cabbage leaves,shredded
2 tbsp julienned ginger
¼ cup julienned spring onions
¼ cup pickled ginger,drained
¼ cup bean sprouts
½ tsp Sichuan peppercorns,roasted and ground
6 tbsp kecap manis
6 tbsp Chinese black vinegar
4 tbsp Japanese soy sauce
1 tbsp chilli oil (or to taste)
1. To make the sauce,put all ingredients in a bowl and mix.
2. Cook the noodles in a large pot of boiling water for 2 minutes,then drain,refresh in iced water and drain again.
3. Toss the vegetables and noodles together,then dress with the sauce and toss lightly.
4. To serve,arrange in the centre of a large shallow bowl or platter and sprinkle with Sichuan pepper.
This recipe goes well withSichuan-spiced pork spare ribs.
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