I am hooked on Anthony Bourdain’s Parts Unknown.

I just started watching it on Netflix.  It’s not just about food, everything is fair game; history, lifestyle (check out the Tokyo episode), politics, culture. If you have a chance watch the episode on Shanghai.  Shanghai has become the city of the future, a financial hub, and global powerhouse, it is the juggernaut that defines China today.  While in college, I was lucky enough to visit Shanghai.  We spent a couple of days in this fabled port city. Though ravaged by years of occupation and then isolation, even then it felt like Shanghai was ready to embrace the outside world and the future. I watched Mr. Bourdain’s episode and realized it had all come to pass.

Shanghai Then

We strolled down to the Yangtze River and by the time we arrived at the riverfront we had attracted a crowd of people easily 10 deep.  The crowd was eager to practice speaking English with us.  Others gawked at the strange way we were dressed. Bicycles not cars flooded the streets and everyone wore brown or blue pants and white shirts (vestiges of life under Mao).  Stores and restaurants were run by the government, only tourist were allowed.  If I invited anyone for dinner they still turned in their ration coupons even though I had paid for the meal.

Not a MickeyD’s, Starbucks, or Pizza Hut in Sight

Back then, it was hard to imagine that China would become the political & economic heavyweight it is today.  The Shanghai featured in Parts Unknown was unrecognizable.  Where once stood old provincial buildings built by countries that had occupied China, there are now modern high-rises.  Cars have replaced bicycles and proletariat clothes have given way to the latest fashion trends. Gone are the state-run stores, replaced by Prada, Fendi, and Starbucks.

Fine wines and haute cuisine are part of the China of today but thankfully street markets and sidewalk stalls selling down-home food like dumplings and noodles still exist.  Stir-fried Noodles with Ginger and Scallions are a mainstay of not only Chinese street food but a dish made at home.

I learned how to make this from my father.  Julienned ginger,  scallions, and minced garlic are sizzled in hot oil to impart their flavors.  Make the sauce next – combine soy sauce, oyster sauce, wine, sesame oil, and reserve.  Stir-fry the noodles in the infused oil and add the sauce.  Give it a couple of stirs and just like that, a tasty meal in minutes.  Most of the ingredients are pantry staples.  Find fresh noodles in the refrigerator section of most Asian stores and larger supermarkets.  I usually buy a couple of packs of fresh noodles and throw them into the freezer.

Right next to the catsup, mustard, and mayo…their Asian counterparts!

From left to right:  Sake (Japanese rice wine), Mirin (sweet Japanese cooking wine), Bean Sauce by Koon Chun (salty bean paste), Chili Garlic Sauce (like Siracha, similar in heat with garlic added), Sesame oil by Kadoya (used in Korean, Japanese and Chinese dishes), Chinese Rice wine (Michu), Vietnamese Fish Sauce by Three Crabs (pink label in back), Hoisin Sauce by Koon Chun (Chinese all-purpose bbq sauce), Premium Soy Sauce by Lee Kum Kee (all-purpose soy sauce), Oyster Sauce also by Lee Kum Kee (our go-to brand look for the label with the boy and woman in a boat).  Some of the bottles are almost empty which means I will be going to my favorite Asian market soon, call me if you want to come along for an Asian Sauce Primer!

3/17/21 Update:  I make this so often for a quick meal, like today!  I sauteed shredded cabbage and a trio of mushrooms from Mycopia, and added a nice dollop of chili crisp oil, good to go.  Use a vegetarian oyster sauce and voila’ veggie-friendly meal!

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Ginger and Scallion Noodles

A quick and easy dish. Stir fry noodles in oil infused with ginger, scallions and garlic-delicious!

Course One dish meals

Cuisine Asian

Keyword garlic, ginger, noodles, scallions

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 lb fresh Asian egg noodles thin and flat like fettuccine
• Fresh ginger 6 thin slices, crushed to release its flavor
• 3 scallions or green onions cut into 1 inch sections and crushed to release flavor
• 2 cloves of garlic smashed but intact
• 3 T vegetable or peanut oil
• Sauce:
• 3 T premium soy sauce
• 3 T oyster sauce
• 1.5 T rice wine
• 1.5 t sesame oil
• 1 t sugar
• 2-3 T chicken stock or water
• salt and white pepper

Options

• 1/2 cup corn
• 4 dried shiitake mushrooms that have been soaked in warm water until soft sliced, if you don't have fresh
• 1/4 cup black fungus soaked in warm water, cut into small pieces
• 1/4 head shredded green cabbage sauteed before adding noodles to ginger scsllion oil
• 8 oz fresh mushrooms ie. enoki, maitake, nameko, or shiitake really, any mushroom you like

Instructions

• Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
• Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
• Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
• Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
• Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
• Garnish with green onions and cilantro if desired.
• I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
• You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
• Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!