Scallion oil noodles 

Scallion oil noodles is my childhood favorite. The fragrant of freshly chopped scallions lightly fried in oil; the color of the scallions transformed from green to golden brown (back then this would be the edible gold foil); the process of mixing the oil with the noodles; and the smooth taste of noodles seasoned with soy sauce. Everything is just right, at the right place, at the right time. Reminds me so much of Shanghai.

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Shanghainese cold noodle

In a hot summer day, something refreshing is the way to go. Cold noodles are popular around Asia and depending on the country and region, they are prepared differently. Various noodle types, toppings and sauce are assembled together to create the ultimate refreshing meal! In Korea, cold noodles are called Naengmyeon where traditionally, buckwheat noodles are served in a stainless-steel bowl with an iced broth, cucumbers, pickled radish, boiled egg and or  beef. In Japan, soba noodles are topped with green onions and dried seaweeds, severed separately with a dipping sauce. Mien tron, the Vietnamese take on cold noodles, uses glass noodles as the base and are stirred in with coriander, sweet onions, carrots and shrimps. In China, there are numerous delicious version of cold noodles. The famous ones are Liangpi from Shanxi, sesame cold noodles from Beijing, pulled-chicken spicy cold noodles from Sichuan and so on.

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Bolognese zuchinni noodle

I love pasta for its sauce. I would cut down on the carbs just to add more sauce and cheese. Because CHEESE is amazing! Zucchini noodle is the perfect solution! It has the form of spaghetti and holds as much sauce as you want. These noodles are fairly straightforward to prepare. The idea is that you spiral slice a zucchini and combine it with pasta sauce. Here we will be making bolognese sauce, which you can also use it on regular pastas. Read more to find out specific tips for making zucchini noodles.

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