Summer Cold Noodles in Lemon Dressing
檸汁豆芽豬肉涼麵
Summer is unacceptably hot in Hong Kong and preparing dinner is particularly tiring for me. So I love to have something quick and refreshing, cold noodles are my first choice.
In this recipe, I would like to share with you my almighty lemon dressing. Lemon is essential in my summer kitchen. I would prefer my homemade lemonade or iced lemon tea for this season. This lemon dressing can be mixed with different types of wheat noodles or rice noodles, with sliced meat, seafood or sliced vegetable, depending on what you have in your fridge. I have mine for this recipe with sliced pork and soybean sprouts. Squid and cucumber are another nice option. If you are vegetarian, just to slice any vegetable in different textures, such as mushroom with crunchy vegetable.
Ingredients – for 1 serving
- Sliced pork, 5 slices, I like pork butt slices, and you could use any part that suitable for shabu-shabu
- Soybean sprouts, a handful, or green bean sprouts
- Yow mein/oil noodles, 1 portion, this is one of the most commonly seen Chinese noodles locally and you could easily obtain in any Asian grocery stores. But it really doesn’t matter what noodles you use, any noodles or rice noodles would be just fine;
- Green onion, 1 stalk
Dressing ingredients – for 1 serving
- Lemon, 1
- Light soy sauce, 2tbsp
- Syrup, 2tbsp
- Ginger, 10g
- Toasted sesame seeds, 1tbsp
- Sesame oil, 1tbsp
- Ground roasted Sichuan peppercorns, 1/2tbsp, or black pepper, but do try Sichuan peppercorns!
- Dijon mustard, or English mustard, 1tsp
- Japanese salty plum paste, 1tsp, optional if you could obtain
How to do –
1. Bring a big pot of water to boil, put in some slices of ginger and 1tbsp of salt, put in the soybean sprouts, and blanch for 5 minutes till the beans are cooked. Soybean sprouts must be cooked, but green bean sprouts can be eaten raw;
2. Soybean sprouts removed from the pot. In the same pot, bring the bean soup to boil again, shabu-shabu the sliced pork. It only takes 10 seconds to cook;
3. The yow mien I bought from the food market were already cooked. But I would like to steam them in order to sterilize. If you use other types of uncooked noodles, make sure you mix in some oil after cooking, otherwise they might stick together;
4. Cool these three ingredients with an electric fan or chill in fridge;
5. Now let’s make the dressing. Juice a soft and heavy lemon with juice press, pour in a measure cup and I have about 65-70ml of lemon juice; then mix in 10g of fresh ground ginger, 2tbsp of light soy sauce and syrup, 1tbsp of toasted sesame seeds and sesame oil, 1/2tbsp of ground Sichuan pepper. Mixed well and have a taste, adjust with a bit more syrup or light soy sauce;
6. Plating – noodles at the bottom, then layer soybean sprouts, pork, and green onion on, pour the dressing on, a little mustard on the side.
用料 –
- 猪梅头片 适量
- 大豆芽 适量
- 油面 适量
- 葱 适量
- 柠檬 1个
- 生抽 2汤匙
- 糖浆 2汤匙
- 姜 10克
- 炒芝麻 1汤匙
- 麻油 1汤匙
- 花椒末 半汤匙
- 第戎芥末 少许
- 咸梅酱 少许（选用）
做法 –
- 猪肉片选口感爽滑的部位；面可以按自己的喜好，我用的是豆腐店卖的现成煮熟的油面，回来可以直接用，我一般会蒸一下当作消毒；
- 煮一大锅水，放几块姜片，一汤匙盐，水沸后放大豆芽煮5-10分钟。大豆芽要彻底煮熟吃，绿豆芽洗干净可以生吃；
- 豆芽捞起。在豆芽汤里涮肉片；
- 外面买回来的油面蒸一下。选择什么面或是怎么煮按各人的喜好。油面已经拌了油所以不会粘成块，如果是刚煮好的面要拌点油防止粘连；
- 开风扇把这三样吹凉；
- 1个柠檬挤汁，大约65-70毫升；10克姜压蓉；生抽、糖浆各2汤匙，炒芝麻、麻油各1汤匙，炒过的花椒末半汤匙，搅拌均匀，尝尝味，按自己的喜好增减咸甜；
- 把面、芽菜、肉片、葱丝码在碟上，淋上酱汁，最后挤一点第戎芥末或者英式芥末在碟边，可以蘸肉吃也可以和面一起拌均。
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