Get the recipe: https://nyti.ms/42D5VA7These noodles, adapted from the cookbook "The Wok" by J. Kenji Lpez-Alt, and based on the noodle dish originally created and served by Helene An at San Franciscos Thanh Long restaurant, are simple and delicious on their own, but that doesnt mean you cant fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
