This is one of my favorite recipes from Fuchsia Dunlop’s Every Grain of Rice. Combining oil infused with the fragrance of spring onion and dried shrimp and the simple yet umami flavor of the tsuyu and soy sauce is irresistible, however simple it sounds.
Ingredients
┃ yield — 2
- 2 tbsp dried shrimp
- 2 tsp Shaoxing wine
- 1 - 2 bunch spring onions
- 3–4 tbsp Takesan Soba tsuyu
- 1tbsp light soy sauce
- 6 tbsp cooking oil
- 200g fresh noodles
- Maldom Smoked Salt
Directions
┃ ◕ — 25 mins
- Put the dried shrimp in a small bowl with the Shaoxing wine and enough hot water to cover them and leave to soak for half an hour.
- Smack the spring onions slightly , then cut them evenly into~ 5cm sections. Divide the soy and tsuyu sauces into your serving bowl.
- Heat the oil in a seasoned wok over a high flame. Add the spring onions whites and stir-fry until they turn transparent, then add the green parts and cook until they turn golden. Drain the shrimp, add them to the wok and continue to stir-fry until the spring onions are well browned and wonderfully fragrant, but not burned. Then set aside this fragrant oil, along with the spring onions and shrimp.
- Bring a large pan of water to the boil and cook the noodles ~2 mins then drain them well and put them in the serving bowl. Put the spring onions, shrimp and their fragrant oil on top and serve. Mix everything together very well before eating.
