I first ate this noodle dish at Yamo, a hole-in-the-wall restaurant in San Francisco with a cultlike following, and I have always wanted to re-create it at home. Using a slow cooker proved the perfect way to recapture those memorable flavors. For an authentic touch, top each serving with slices of hard-boiled egg and chopped green onion.
Courtesy of Weldon Owen; photo by Eva Kolenko
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...