Many lessons can be learned from a good bowl of jjajangmyeon, supersavory black bean noodles, writes Eric Kim.

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 ...

You have a choice as to what kind of noodles to use. Fresh Shanghai noodles are an option, as is thin spaghetti. (*If you use thin pasta, use dried pasta, not fresh.) This rich dish is so easy to ...