Comments on: Shanghai Scallion Oil Noodle (Cong You Ban Mian)

By: Laurel

Laurel — Wed, 12 Oct 2022 00:06:10 +0000

I just received my copy of your “Chinese Homestyle” cookbook. I immediately went to the noodle section and got pulled in to the scallion oil noodle recipe. Only problem was that nowhere does it say how much or what type of oil to use. So I came here to see if I could find it. Just a head’s up as a correction for your next edition.

By: Maggie Zhu

Maggie Zhu — Wed, 11 Aug 2021 16:12:07 +0000

In reply to Rose. Sorry about this! You should add it during step 1 while mixing the sauce. Just updated the recipe to reflect this.

By: Rose

Rose — Sun, 08 Aug 2021 01:25:16 +0000

This looks so good! I’m definitely going to try making it this week. One question though, when does the oyster sauce get added? I don’t see it in the recipe instructions.

By: Sabrina

Sabrina — Sun, 19 May 2019 19:09:16 +0000

In reply to Maggie.

Hmmm – I’ve been thinking about the Da Xi Bei Gungun noodles and I’m pretty sure I’ve used them before and they turned out fine. I did a little research and I think my problem was I was cooking a bigger batch than normal and my pot was too small. I’ll try again. Anyway, thank you for your recipes and your comments!

By: Maggie

Maggie — Fri, 17 May 2019 18:01:06 +0000

In reply to Sabrina.

Hi Sabrina, I’m glad to hear you like my recipe!
Re noodles – it’s strange that these noodles didn’t turn out well. I just googled and it looks like a good one.
I always prefer to use fresh noodles if I can find them. One of the semi-fresh types I like is called Shanxi Planed noodles (you can find the picture of the noodles in this post: https://omnivorescookbook.com/chinese-gravy-noodles). It’s packaged and stored in the refrigirated area. The noodles are lightly dried, so you can store it for a longer time. I really like the texture of these noodles and they work well with noodle sauce.

By: Sabrina

Sabrina — Thu, 16 May 2019 12:51:45 +0000

The scallion oil and stir fry are excellent – I’ll make them again. However, I used fresh wheat noodles (called Da Xi Bei Gungun Noodles), followed cooking directions, and they turned out ‘gummy’. Is that typical for wheat noodles? What is your favorite noodle for this recipe?

By: J-Mom

J-Mom — Sat, 30 Sep 2017 10:54:27 +0000

This is sooo good! It’s surprising how such few simple ingredients can make a great sauce. Thank you for the recipe.

By: Maggie

Maggie — Fri, 21 Apr 2017 18:45:37 +0000

In reply to Jean Rabefaniraka. Thanks so much for your kind words Jean! I'm glad to hear you like my website :) Happy cooking and hope you and your family have a delicious week ahead!

By: Jean Rabefaniraka

Jean Rabefaniraka — Sun, 16 Apr 2017 16:03:08 +0000

Salut Maggie !

Vos recettes sont aussi délicieuses qu’authentiques..et vous êtes devenue ma principale source d’inspiration quand je veux épater mes amis ou ma famille. Merci pour votre partage et continuez à côtoyer l’excellence ! ??

By: Christine | Vermilion Roots

Christine | Vermilion Roots — Wed, 18 Jan 2017 14:39:59 +0000

I must make this soon! It’s easy enough to whip together quickly. It’s great learning about all the different Chinese noodle dishes. Cant wait to explore more!