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. (Photo: Lisa Nicklin for The New York Times)
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Actually the Scallion Oil #Noodles(cōng yóu miàn/葱油面)is a #food from #Chinese Shanghai. But there are a few different variants. Today I suddenly want to cook this version.
<span style="font-weight: 400;">First stop: Shanghai! This recipe is adaptable for use with any kind of noodle, be it ramen, egg or udon. It’s a perfect little side dish or accompaniment and uses only six ingredients! You can add extra toppings for a satisfying main. See recipe <a href="http://omnivorescookbook.com/scallion-oil-noodle/">here</a>.</span>