Well not last night. Soph R over at the Fountainside inspired me to cook up some Northern Chinese style noodles [Zha jiang mien for the Chinese among us] and they were just as I remember eating at Shanghai Night in Ashfield - so salty, so good.
I had to do a little bit of creative substitution, as our local Asian grocer only had Japanese soy bean paste, and I used Japanese rice wine instead of Chinese rice wine. But it all turned out fine.
Here's the original recipe, from Em's blog.
The cucumber is a must as it cuts through the incredible saltiness of the pork mince.
Also, recently I cooked Pip's uber famous teriyaki chicken. Guess what? The top secret ingredient is potato starch. I know, who'd have thought!
Anyone got a secret recipe I should know? I like cheap, easy and cheerful.