Get the recipe: https://nyti.ms/42D5VA7

These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-​on shrimp stir-​fried along with the garlic right from the start would be an excellent addition.


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