Ever since “My Shanghai” book came into my library during the pandemic, for every gathering of more than four with even a slightest Asian theme I have made these scallion noodles: family gatherings at the shore, potluck dinners at our radio station, children’s parties, dinners at home, some fundraisers. The count is lost.

The quantities indicated in the original recipe — “serves two…” really? — have been crossed out in my copy of the book and changed right away. Never once I made this recipe less than quadrupled always stupefied with the final amount: who is going to eat all that considering other dishes? And never once I got to taste these noodles at any of those gatherings. The serving platter would be licked clean almost immediately — the first one.

What is so special about this recipe? I don’t know. Just some scallions steeped in oil for an hour or so, soy sauces added, salt, sugar, pepper, some dried shrimp. Hoping one day to taste and let you know.

#food #chinesefood #noodles #cookbooks #homemade #cookingathome