Ingredients
Servings: 2
This cold noodle salad is perfect as an alternative to soups during summer! Make this fresh, light and flavourful recipe super easily with Lee Kum Kee’s soy sauces!
INGREDIENTS
- 2 bundles Shanghainese noodles (300g)
- 1 spring onion, topped and tailed (160g)
- 20g dried shrimps
- 2 Tbsp oil
Sauce Mix:
- 1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp sugar
PREPARATION
Wash the spring onions, dry it and roughly chop the top and tail.
Put oil in a wok, over a low heat, once the oil is slightly sizzling. Add the spring onion whites and fry until golden brown, set aside.
Put the spring onion green and dried shrimps into the wok, fry over a low heat until darkened.
Then add the spring onion white and sauce mix into the wok, stir well and remove from heat.
Cook the noodles as per packet instruction and drain all the hot water.
Put a generous amount of spring onion sauce on top of the noodle and mix well.