Noodles

This noodle dish is nostalgic for me because it is homey, familiar and, well, Taiwanese! Yellow (egg based) fresh noodles, pork, dried shrimp, shiitake mushrooms, onion, garlic, cabbage and/or bean sprouts, soy sauce and vinegar are the typical ingredients. Both my mom and grandmother used to make their own versions and here's mine.

I adapted this spicy Szechuanese dish from Fuchsia Dunlop's cookbook  Every Grain of Rice. It makes for a great side or appetizer dish as it can be served hot or at room temperature. The chicken is optional, but if you happen to have some left-over rotisserie chicken on hand, it would be a great addition. Prior to coming across this recipe, I didn't even know that buckwheat noodles were utilized in Chinese cuisine since I've only eaten them in Japanese restaurants as cold Sob

Simple is good, and it doesn't get any simpler or 'gooder' than this dish. This is a traditional Shanghainese dish with the requisite dose of sweet & savory flavors. The noodles for this recipe are generally of the thicker, chewier variety (available fresh in most Chinese markets) or else you can substitute with the more ubiquitous Japanese udon noodles.

This is one of Gil's favorite stir-fried noodles and is one of the few things he could actually cook in the kitchen. I decided to tread into Gilbo's culinary turf and came up with this version. The only difference between mine and his is that I've added more chilies and shrooms (i.e., button mushrooms in addition to the shiitakes).

This dish is popular in Cantonese cuisine and one of my favs! The core seasonings and ingredients are usually scallions, bean sprouts, dark & regular soy sauce, Shaohsing wine, and a pinch of sugar. In my version, I also use sesame oil, oyster sauce, black bean sauce, thinly sliced white onion, fresh shiitake mushrooms and baby bok choy. As the Chinese name "Gan Chao" implies, the noodles are "dry fried", but the addition of a savory sauce adds just enough moisture to the dis