Servings: 4

4tbsp vegetable oil 4tbsp vegetable oil
3 shallots, finely sliced, 3 shallots, finely sliced,
500g of Shanghai noodles or udon noodles 500g of Shanghai noodles or udon noodles
½ white cabbage, shredded ½ white cabbage, shredded
1 small carrot, cut into thin strips 1 small carrot, cut into thin strips
100g bean sprouts 100g bean sprouts
¼ cucumber, desseded and cut into long strips ¼ cucumber, desseded and cut into long strips
1 spring onion, finely chopeed 1 spring onion, finely chopeed
1 sprig of coriander, finely chopped 1 sprig of coriander, finely chopped
 
For the dressing; For the dressing;
1tbsp sesame oil 1tbsp sesame oil
1tsp chili oil (optional) 1tsp chili oil (optional)
½tsp salt ½tsp salt
½tsp sugar ½tsp sugar
1 garlic clove, finely chopped 1 garlic clove, finely chopped
1tbsp rice wine vinegar 1tbsp rice wine vinegar
1tbsp light soy sauce 1tbsp light soy sauce
3tbsp water 3tbsp water

Heat a wok over a high heat, add 2tbsp oil, then add the shallots and cook, stirring often, for about 5 minutes, until brown and crispy. Drain on paper towels and set aside.
Bring a saucepan of water to the boil, turn off the heat, add the noodles and soak for 5 minutes. Drain and rinse in cold water. Drain well.
Put the wok back over a high heat, add the remaining oil and stir-fry the cabbage, carrot, bean sprouts, cucumber and spring onion for a few minutes. Add the drained noodles and coriander and mix well. TRansfer to a large bowl and leave to cool.
To serve, add all the dressing ingredients and mix well. Serve garnished with the crispy shallots.

Rice vermicelli also works well.  Rice vermicelli also works well.