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How to make cold noodles with Sichuan shallot and garlic chilli sauce, a fiery vegan dish

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It may be cool in other parts of the world, but Hong Kong’s weather is warming up fast, and soon it will be uncomfortably hot and humid (think 32 degrees Celsius and 90 per cent humidity).The Chinese philosophy is to fight fire with fire: when it is sweltering outside, eat foods that are hot, either in temperature or spice levels – or sometimes both – in the belief that sweating cools you down. (I still prefer air conditioning.)Cold noodles with Sichuan shallot and garlic chilli sauceThis cold…

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