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Title: Cold Rainbow Summer Noodles
Categories: Pasta Entree Chef Blank
Yield: 4 Servings
| 150 | g | Fresh egg noodles or dried |
| Egg noodles | ||
| ds | Sesame oil | |
| 10 | Chinese dried mushrooms*, | |
| Soaked in water with a drop | ||
| Of | ||
| Shaohsing yellow rice wine*, | ||
| Soya sauce and a pinch of | ||
| Sugar, until | ||
| Soft | ||
| Vegetable oil | ||
| 1 | Knob of ginger, peeled and | |
| Chopped | ||
| 1 | Shallot, chopped | |
| 2 | c | Bean sprouts |
| 1/2 | Stick celery, peeled and cut | |
| Into thin strips | ||
| 2 | Cucumbers, cut into thin | |
| Strips | ||
| Sesame dressing: | ||
| 200 | g | Sesame paste* |
| 50 | ml | Chinese black vinegar* or |
| Substitute rice vinegar | ||
| 50 | ml | Light soya sauce |
| 30 | g | Brown sugar |
| 3 | To 4 dashes chilli oil* | |
| 40 | ml | Sesame oil* |
| 15 | g | English mustard powder, |
| Mixed with a little water to | ||
| Form a paste | ||
| (do not substitute prepared | ||
| Mustard) | ||
| 150 | ml | Vegetable stock |
| To serve: | ||
| 5 | Eggs, made into a flat | |
| Omelette and cut into thin | ||
| Strips | ||
| 1 | Piece of beancurd* (the | |
| Finest available), cut into | ||
| Thin strips | ||
| (note: shredded roast duck | ||
| Or chicken could be | ||
| Substituted for | ||
| The beancurd) | ||
| 4 | lg | Strips of mango |
| Fine strips of red chilli | ||
| Toasted sesame seeds |
To prepare the noodles: if you are using dried noodles, cook in boiling salted water until just cooked and drain. Toss in a little sesame oil and refrigerate for 30 minutes.
To prepare the vegetables: cook the mushrooms in the water and wine broth for 15 to 20 minutes. Remove, drain and cut the mushrooms into thin slices. Discard the liquid. Heat some vegetable oil in a frying pan and fry the ginger and shallot until cooked. Add the bean sprouts and toss around for a few seconds. Set aside.
To make the dressing: mix all the ingredients together until well amalgamated.
To serve: arrange the noodles, prepared vegetables, omelette and beancurd strips on a large serving plate. Decorate with strips of mango and red chilli. Pour over the sesame dressing, sprinkle with sesame seeds and serve. Joyce Cafe, Hong Kong 'Available at Asian grocery stores. Bon Appetit - Exec.Chef Magnus Johansson
Source: Australian Vogue Wine and Food Cookbook 1993\1994
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