Main Asian

Vegetarian cold noodles

Name: Vegetarian cold noodles recipe
Yield: 6
Cuisine: /asian
Ingredients: 15g wakame (dried seaweed, from Asian grocers, see notes); 100g bean sprouts; 1 bunch English spinach, leaves picked, torn; 750g fresh Shanghai noodles (see notes); 20.00 ml sesame oil; 2 tsp vegetable oil; 1 carrot, cut into matchsticks; 110g corn cob; White pepper, to season; Fried eggs, to serve; Toasted sesame seeds, to sprinkle; Sliced long red chillies and long green shallots, to serve (optional); 1 bird’s-eye chilli, finely chopped; 1 garlic clove, finely chopped; 1/2 tsp chilli flakes; 20.00 ml vegetable oil; 30.00 ml each black vinegar; 2 tsp each oyster sauce and caster sugar; 20.00 ml Chinese sesame paste (from Asian grocers)

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by Sam Young

SAM YOUNG, CHEF

Nov 20, 2023

This easy summer noodle dish is best topped with a runny sunny side up egg!

15g wakame (dried seaweed, from Asian grocers, see notes)
100g bean sprouts
1 bunch English spinach, leaves picked, torn
750g fresh Shanghai noodles (see notes)
1 tbs sesame oil
2 tsp vegetable oil
1 carrot, cut into matchsticks
2/3 cup (110g) frozen corn kernels
White pepper, to season
Fried eggs, to serve
Toasted sesame seeds, to sprinkle
Sliced long red chillies and long green shallots, to serve (optional)

Sesame dressing

1 bird’s-eye chilli, finely chopped
1 garlic clove, finely chopped
1/2 tsp chilli flakes
1 tbs vegetable oil
1 1/2 tbs each black vinegar and light soy sauce
2 tsp each oyster sauce and caster sugar
1 tbs Chinese sesame paste (from Asian grocers)

Method

1.

Place wakame in a bowl and cover with water. Stand for 10 minutes to soften. Drain and roughly chop. Bring a large saucepan of water to the boil. Add sprouts. Blanch for 20 seconds. Using a slotted spoon, transfer to a large bowl of iced water. Repeat with spinach. When cold, transfer sprouts and spinach to a colander to drain, reserving iced water. Squeeze out excess moisture Set aside.
2.

Add noodles to boiling water and cook for 1 minute, gently separating noodles, until softened. Drain and cool in reserved iced water. Drain and transfer to a large bowl with the sesame oil. Toss to coat.
3.

Heat vegetable oil in a large frypan over medium-high heat. Add carrot and corn kernels. Season with fine salt and white pepper to taste, then cook for 3 minutes or until softened. Set aside.
4.

For the dressing, place bird’s-eye chilli, garlic and chilli flakes in a medium heatproof bowl. Heat the oil in a small saucepan until hot (oil will smoke). Pour over garlic mixture. Add vinegar, light soy sauce, oyster sauce and sugar, and stir to combine. Add sesame paste and 2 1/2 tbs (50ml) water and stir until smooth. To serve, toss 100ml dressing through noodles. Divide between serving bowls.
5.

Divide spinach, sprouts, seaweed and carrot mixture among bowls. Drizzle with a little more dressing. Top with a fried egg. Sprinkle with sesame seeds and serve with sliced chilli and shallot alongside, if desired.

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Recipe Notes

Instead of wakame, you can use 50g seasoned seaweed salad (from Asian grocers). You can buy dried or fresh Shanghai noodles from Asian grocers. If using dried, cook 150g in boiling water for 5-6 minutes until tender. Once dressing is added, eat this dish on the day, but you can prepare elements ahead of time.