I made this recipe tonight.
I was missing:
-fish sauce (substituted soy sauce for it because I am vegetarian
)-chinese mustard greens
and I was unsure of the difference between "sweet" and "thick" soy sauce because I googled them and they seem to be the same thing, so I used the sweet soy sauce I had for both.
Overall, it turned out well, but it just lacked that addictive quality that restaurant ones seem to have.
My favourite Shanghai noodles are from the Pacific Mall food court and Kom Jug Yuen- those are what I would like my noodles to taste like. Does anyone have any recommendations on how to make my noodles taste more authentic and restaurant quality? Are there specific ingredients I'm lacking that will make my noodles better, or is experience the key?
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