Shanghai Noodles...Pat went Ballistic! I added 8 oz. sliced shrooms. Cook veggies exactly as written. Use 8 oz. Dry Udon Noodles (Whole Foods) and top with additional chopped green onions! I only used 1 Tablespoon of Ginger & Sesame Oil and used 1/4 C. Hoisin Sauce instead of Oyster Sauce!
This dish is so super quick, easy and versatile and it makes a ton AND it's one pot!. The pork, veggies and sauce are way more than the noodles can handle so you can throw the leftovers on rice or any kind of other noodles. I was looking to revamp my Shanghai Noodle recipe, but due to low stock of N
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 NYT)