Noodles are a thing of beauty when cooked correctly, and the way to my heart. I particularly love the elegant simplicity of wheat noodles, which are the most common type found in Taiwan. I’m always on the lookout for them in London, usually without much joy, so we now make our own at Bao Noodle Shop in Shoreditch, east London, our new restaurant that’s inspired by Taiwan’s beef noodle shops. We also serve today’s dan dan tofu noodles, an easy, non-broth-based dish that’s complex, balanced and extremely moreish. The second recipe, duck man mei is a more homestyle
Dan dan and duck man mei: Erchen Chang’s Chinese noodle recipes | Food
