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Shanghainese Cold Egg Noodles

Salads, Pickles, and Other Cold Foods

Shanghainese Cold Egg Noodles
2 cubes fermented bean curd
2 Tablespoons of the brine from the fermented bean curd
2 scallions, washed and trimmed and sliced
1 cup mung bean sprouts, root ends removed
1/2 cup roasted unsalted peanuts
1/2 cup fermented black bean and garlic sauce
1/3 cup thin soy sauce
1/4 cup white rice vinegar
1/4 cup hot chili oil
1 pound fresh thin round egg noodles
1. Mash fermented bean curd and their brine.
2. Put scallions, mung bean sprouts, peanuts, black bean sauce, soy sauce, vinegar sesame oil, and hot chili oil into individual bowls, each with a serving spoon.
3. Bring six quarts of water to the boil and add the noodles. Reduce the heat just a bit so that the water in the pot does not boil over, yet still keep it boiling. Cook the noodles three minutes, drain and rinse quickly under cold running water.
4. Divide the noodles into six to eight individual bowls and serve. Have guests add whatever items they prefer or some of each of the condiments and toss them with the noodles, and enjoy.

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