This is a Chinese (cantonese?) version of fried calamari. Key is LIGHT batter and delicious salty/spicy tang. Any recommendations? The ones at Hop Woo and Sam Woo in Chinatown are atrocious. Hop Li on the west side has a passable version
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.