Yangzhou Braised Noodles (Weimian) with Spaghetti

Instructions

1. Prepare dried shrimp: Soak 10 grams of dried shrimp in 20 grams of Shaoxing wine and set aside.
2. Prepare scallions: Cut 30 grams of scallions into about 1 inch sections, separating whites and greens.
3. Fry scallion whites: Heat 1.5 tablespoons of lard in a wok or pot over medium-low heat. Fry the scallion whites until they start to turn golden brown.
4. Fry scallion greens: Add the scallion greens and continue frying slowly until they deepen in color and slightly crisp up. Remove the scallion greens and set aside.
5. Cook shrimp and reduce wine: Add the soaked dried shrimp with the Shaoxing wine to the scallion whites. Increase heat to medium and fry until the wine is reduced and the oil becomes clear, about 3 minutes.
6. Make soup base: Add 2 cups of hot boiled water to the pot. Then add 1/4 teaspoon salt, 1/4 teaspoon MSG, 1 teaspoon sugar, and 1.5 tablespoons soy sauce. Stir quickly and turn off the heat. Transfer soup base to serving pot if desired.
7. Cook spaghetti: Boil 100 grams of dried spaghetti in a pot of boiling water until just al dente (about 5 minutes). Drain and rinse under cool water to stop cooking and remove starch.
8. Braise noodles in soup: Bring soup base to a boil, then add the par-cooked spaghetti. Once boiling again, reduce heat to medium-low and braise noodles. For firmer noodles, braise 4-5 minutes; for softer, more flavor-absorbed noodles, braise 8-10 minutes.
9. Finish and garnish: Add back the crispy scallion greens and some fresh scallions for garnish. Serve immediately.