Zoe and I have been on holidays in Shanghai catching up with good friends Cheryl and Brad. I am always keen to seek out a new city and discover its eating habits and street food. My last visit to Beijing left me disappointed with the traditional Chinese foods, but this time Shanghai did not disappoint.
Whilst the weather wasn’t great , the local food was excellent. We enjoyed fabulous dumplings in local establishments and even Cheryl’s housekeeper put her hand to making her version, using beautiful fresh rolled pastry.
The highlight for me was the amazing noodles that were readily available and truly delicious. They are made fresh daily and simply melted in your mouth. I didn’t taste any rubbery noodles as is so often sold here in Australia.
Here is my recipe for one of my favourite noodle dish
Green Tea Noodles
500g packet green tea noodles
Cook noodles as instructed for about 4 minutes. Drain, wash in cold water.
4 spring onions, 100ml rice wine vinegar, 100 ml vegetable oil, 80 ml soy, 1 tspn instant dash dissolved in hot water, zest of 3 lemons, wasabi to taste.
Combine ingredients in a bowl and toss cooked and drained noodles in the dressing.
Serve with 2 tablespoon Japanese pickled ginger, 2 small avocado, 2 tspn wasabi, black sesame seeds.