Cold noodles make a refreshing meal in summertime
Print Edition
For Shanghai natives, summer means refreshing meals of cold noodles mixed with peanut butter, soy sauce and sweet vinegar. The dish is enhanced when served over slices of cold eel.
To make this dish, first steam the noodles until they are lightly chewy. Then boil them in hot water with a little added oil and salt to prevent them from turning sticky.
Drain the noodles, stir in a little sesame oil and then refrigerate to cool.
For the final sauce, dilute peanut butter with a little water until it becomes milky, then add vinegar, soy sauce, chili oil and white sesame seeds, stirring in lightly.
Sliced chicken, egg rolls and cucumbers are good complements to cold noodles.
Optional toppings include sliced pork, green peppers, spiced meat and roasted spareribs. Sometimes, a poached egg is favored.
Cold noodles are a popular summer dish at many famous Shanghai restaurants, such as Wang Jiasha on Nanjing Road W. and Meixin on Shaanxi Road. You can tell the food is good by the long lines forming outside.
And if you are tempted to complain to the grumpy old waitresses about too little peanut butter, don’t! They will invariably reply, “It tastes best this way.”
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