This is the lunch I make when I've got 10 minutes between Zoom calls and zero patience. My grandma used to do a version of this with lard and soy — I swapped in WAH Original and honestly? She'd approve. The dried shrimp and chilli crisp do all the heavy lifting. You're basically just tossing.
Method
- 1
Boil a pot of water. Drop the noodles in for 90 seconds — they cook fast, don't wander off.
- 2
Drain and rinse under cold water for 20 seconds. This stops them sticking and gives you that bouncy chew.
- 3
Tip the noodles into a big bowl. Add WAH Original, sesame oil, vinegar, soy, and white pepper.
- 4
Toss with chopsticks until every strand is glossy and red. Use your hands if you have to — no judgment.
- 5
Pile into bowls, scatter scallions on top. Eat immediately while it's still warm.
WAH tip
Want it cold? Stick the bowl in the fridge for 15 minutes. Cold WAH noodles + an ice-cold beer = summer dinner sorted.
