The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil they fry in and salty-savory soy sauce. A lot of deep, bold flavor is wrested from a ...

There are some recipes that after making them just once, tend to stick with you for years to come. My friend Xueci’s scallion oil noodles is one of my favorite examples. I’ve been making her easy ...

"You haven't experienced Shanghai until you've had a bowl of scallion oil noodles," writes Betty Liu in "My Shanghai: Recipes and Stories from a City on the Water." To make them, cook scallions very ...

The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil they fry in and salty-savory soy sauce. A lot of deep, bold flavor is wrested from a ...

1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray. Allow ...

The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil they fry in and salty-savory soy sauce. A lot of deep, bold flavor is wrested from a ...

It’s all about the ginger-scallion sauce in this quick and easy dish that you can whip together as a quick dinner for one, or scale up to feed a crowd. The ginger-scallion sauce will be familiar to ...

A small sheet pan with sides can be used instead of a 10-by-8-inch baking dish. Sole, snapper, mahi mahi or flounder can be used instead of tilapia. Sesame oil can be used instead of toasted sesame ...

Teased last month, Momofuku is now set to expand on its existing collection of popular pantry products like Chili Crunch, Seasoned Salts, Soy Sauce, Sesame Oil and more with a line of noodles.

As restaurants continue to pivot and expand to servicing at-home customers (hello, Carbone jarred sauces), new SKUs from renowned chefs are venturing into American pantries. This week, Momofuku ...