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Found on cooking.nytimes.com
| Title: | Shanghai Stir-Fried Chunky Noodles Recipe |
| Descrition: | This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting |
Shanghai Stir-Fried Chunky Noodles
Meat
Produce
Canned Goods
Condiments
Pasta & Grains
Baking & Spices
Oils & Vinegars
Beer, Wine & Liquor
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Shanghai Stir-Fried Chunky Noodles Recipe
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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