Seasonings
250 g (about 9 oz) noodles, 100 g (about 3.5 oz) each of cooked shredded chicken and shredded ham, 75 g (about 2.5 oz) dried shrimp, 200 g (about 7 oz) mung bean sprouts, and cucumber and pickled mustard greens to taste.
Seasonings
Garlic paste, chopped scallions, salt, MSG, rice vinegar, soy sauce, peanut butter, sesame oil, and chili oil, each to taste.
Steps
1. Cook the noodles until done, drain and rinse under cold water, then toss with sesame oil.
2. Rinse the dried shrimp, soak them in warm water until soft, then chop finely and steam until cooked through; remove from steamer. Rinse the mung bean sprouts, blanch them briefly in hot water, then rinse with cold water.
3. Wash the cucumber and cut into thin strips; combine the minced garlic, chopped pickled mustard tuber, chili oil, soy sauce, salt, vinegar, MSG, and peanut butter to make the dressing.
4. Place the cold noodles on a plate, top with cucumber, mung bean sprouts, ham, shredded chicken, chopped scallions, and dried shrimp, then drizzle with the prepared dressing and toss everything together before serving.