Surf and turf black pepper Shanghai noodles from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 211) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

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

  • Rachaelsb on May 12, 2020

    Good but not the burst of flavor expecting.

  • anya_sf on April 21, 2018

    I accidentally added the sugar with the oyster sauce when cooking the sauce, but it didn't seem to matter. I adjusted the ingredient proportions somewhat, using half the beef and green pepper. Foolishly, I thought I could throw everything in the wok at once. Do not do this! Do as she says and cook the meat and vegetables in 2 batches. I was able to cook the sauce and noodles in one batch at the end, then mix everything in to warm up. We loved this dish. The amount of sauce was perfect and the balance of flavors excellent.

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