Shanghai noodles with dried shrimp and spring onion oil (Kai yang cong you mian) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 258) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on June 17, 2017

    I still love these noodles and make them all the time. I made a half-recipe for myself as a late-night snack last night, and decreased the cooking oil by 1T, which was just right for me. I only realized after I had started cooking that I was out of scallions, so I desperately subbed some sliced garlic. And you know what? It wasn't quite as tasty, of course, but the result was still pretty delicious.

  • clcorbi on December 26, 2016

    Oh my goodness, these noodles are delicious. I ate alone this evening so I halved the recipe, and the prep just flew by. I used normal soy sauce rather than light, so I decreased my quantity by half a teaspoon and it tasted just right. I used the full amount of oil called for, and although it is essential to have a good amount of oil to spread the delicious infused scallion/shrimp flavor, I think I could get away with using a little less next time. These noodles were so delicious that I wished I had made the full recipe--I could definitely have finished them all. I will be making this again as it is quick, pantry-friendly, and absolutely full of flavor.

  • krista_jo on October 16, 2016

    Really good! The scallions and shrimp add great flavour and texture. I added some leftover fish and the noodles just sang.

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