Yangzhou braised noodles (wei mian) with spaghetti
Chinese Cooking Demystified · ♥ 12.1K likes · 414.6K views · 7 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 g dried shrimp
- 20 g Shaoxing wine
- 30 g scallions
Soak the dried shrimp in the Shaoxing wine. Cut the scallions into inch-long sections, separating whites and greens.
- 1½ tbsp lard
Swirl the lard into a wok and fry the scallion whites over medium-low heat until starting to turn golden, then add the greens and fry slowly until they deepen in colour and slightly crisp; remove the greens.
Add the soaked shrimp and wine, raise to medium and fry until the wine has reduced away and the oil is clear again, about three minutes.
- ¼ tsp salt
- ¼ tsp MSG
- 1 tsp sugar
- 1½ tbsp soy sauce
Season with the salt, MSG, sugar and soy sauce, stir and turn off the heat.
- 100 g dried spaghetti
Boil the spaghetti until it just starts to reach al dente, about five minutes for this bag; strain and rinse well to stop the cooking and wash off starch so the soup stays clear.
Bring the soup base to a boil, add the par-cooked spaghetti, return to a boil, then lower to medium-low and braise 4 to 5 minutes for some bite, or 8 to 10 for softer.