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
For the spiced sauce
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 with Sichuan-spiced pork spare ribs.