Shanghai fried noodles are the dish everyone orders alongside dumplings. Thick, slippery wheat noodles, slivers of pork and soft cabbage, all stained a deep brown with dark soy.
It's a simple, pantry-led sauce: dark soy for colour and a hint of molasses, light soy and oyster sauce for savoury depth, and a little sugar to balance it all.
Look for fresh Shanghai noodles at Asian grocers. Thick udon works well if you can't find them.
