Shallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop Style

Method

1. Put the dried shrimp in a small bowl with the Shaoxing wine and leave to soak for 15 min, turning them once. Meanwhile prepare everything else: wash the scallions, dry them completely, cut into 6 cm lengths and halve thick whites lengthwise. Peel the shallots and slice them evenly 2 mm thick so they brown at the same rate. Cut the ginger into 3 slices. Crush the rock sugar into small pieces in a bag with a rolling pin.

   Add in this stepDried shrimp 15 gShaoxing rice wine 1½ tbsp

2. Put the oil, lard, ginger and shallots into a cold 24 cm wok, then turn the heat on to medium-low heat. Fry for 6 min, stirring often, until the shallots are evenly light golden. Lard gives the oil the rich, rounded aroma of a Shanghai noodle shop.

   Add in this stepNeutral vegetable oil 80 mlLard 15 gFresh ginger 5 gShallots 2

   medium-low heat

3. Add all the scallions, whites first and greens on top, and lower the heat to low heat. Fry gently for 12 min, turning every minute, until they are shrivelled, dark brown and crisp. Lift the shrimp out of the wine (keep the wine), and add them for the last 2 minutes. If anything starts to blacken, pull the pan off the heat at once.

   Add in this stepScallions (spring onions) 100 g

   low heat

4. Set a sieve over a heatproof bowl and pour everything through. Spread the scallions, shallots and shrimp on paper towels and throw away the ginger. Return the oil to the wok, let it cool for 1 minute, then add the light and dark soy sauce, the rock sugar and the shrimp-soaking wine, standing back as it bubbles. Stir over low heat for 2 min until the sugar has completely melted and the sauce looks glossy and slightly syrupy.

   Add in this stepLight soy sauce 3 tbspDark soy sauce 1 tbspRock sugar (crushed) 15 g

   low heat

5. Bring 2 L of unsalted water to the boil over high heat, about 8 min. Cook the noodles for 2 min until tender but springy, loosening them with chopsticks so they do not stick.

   Add in this stepThin fresh wheat noodles 240 g

   high heat

6. Drain the noodles very well and divide them between warm bowls. Spoon the soy scallion oil over them, add the white pepper and toss hard for about 30 seconds so the sauce clings to every strand. Pile the crisp scallions, shallots and shrimp on top and serve straight away.

   Add in this stepGround white pepper 1 pinch