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Shanghai-style noodles with crispy fried dried shrimp, scallions and scallion oil. A really simple fragrant mouthwatering dish full of flavor–perfect as a light meal any time of day. Serves 2-ish. Inspired by @fuchsiadunlop’s recipe in Every Grain of Rice.
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In a small bowl, soak about two dozen plump dried shrimp (available in specialty Asian markets) in boiling hot water for about 25-30 mins. Drain and set aside. Cut about 3-4 stalks of scallions into 2-3 inch pieces. In a wok or cast iron pan, heat about ⅓ cup neutral oil over med-high heat until slightly smoking. Fry the drained reconstituted dried shrimp for a couple minutes until fragrant, slightly darkened and a bit chewy-crunchy. Remove from oil and set aside.
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Add in scallion batons to the hot oil and cook until softened, slightly golden and fragrant as well, about 2-3 minutes. Return the shrimp to the oil. Toss to combine, remove from heat, set aside and keep hot.
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Meanwhile, cook wheat, rice or egg noodles of your choice according to package directions. I used about ½ lb. of dried soba-style noodles here. Drain, divide between two bowls and toss with 1-2 Tbsp soy sauce. Immediately layer on the fried scallions + shrimp and spoon the fragrant scallion-shrimp oil all over. Sprinkle on some ground Szechuan peppercorn and toasted sesame seeds. Mix well together and eat! Also excellent topped with some chili oil! Enjoy!
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