Traditional Liang mein (chilled noodles)

Prep 3 hours

Total 24 hours

Serves 4

Chef Trevor Lui shares how to create traditional chilled noodles, with a tasty twist.

1 package

dried noodles

carrot

English cucumber

2 stalks

green onions

150 grams

ham

2 tbsp

oyster sauce

1 tbsp

hoisin sauce

3 tbsp

Chinese black vinegar

1 tbsp

light soy sauce, or tamari

1 tsp

sesame oil

2 tsp

canola oil

½ tsp

black pepper

½ tsp

salt

½ tsp

black and white sesame seeds

2 tbsp

shredded nori

Boil a pot of hot water in a large stock pot. Once water is boiling, salt the water.
Cut noodles in half as much as possible. Add a package of noodles into the bowl and cook until noodles are al dente.
Drain and run under cold water. Drain noodles completely and place in a large mixing bowl.
Using a mandolin or a sharp knife julienne both carrots and cucumbers. Remove any excess water and/or seeds from cucumbers.
Julienne green onion, excluding tops. Add all vegetables into a bowl with noodles.
One by one, add oyster & hoisin sauces followed by black vinegar and soy or tamari. Mix noodles and vegetables thoroughly.
Add sesame and canola oils. Mix and ensure all wet ingredients are fully coating the noodles.
Season with salt and pepper.
Cover and allow to chill for 2-3 hours or up to overnight.
Garnish with sesame seeds and shredded nori.