Drain, rinse with cold water and drain again. With fresh or dried sheets, cut them into strips about 1cm (7/16in) wide, then separate them into individual noodles.

Ingredients: 3 tbsp Light Soy Sauce 3 tbsp dark soy sauce 1tbsp sugar 2 cups julienned scallions 1/2 cup cooking oil Any amount or type of noodles, preferable shanghai thin noodles. Trump ...

You can’t leave Shanghai without eating noodles. Janczewski heads to Yi Gui He, a local staple, for scallion oil noodles, while Hsu recommends Lao Long Tang, a no-frills joint. It’s popular ...

Udon, ramen, soba and rice noodles are all widely used in Asian cooking, and you can find almost all of them at your local grocery store. Use Chinese-style egg noodles to make your own take out ...