Shanghai Eel Stir-Fried Noodles

Step 1

Pat the eel fillet dry with paper towels, then place it on the cutting board. Using a sharp knife, cut the eel crosswise into 1-inch-wide rings so each piece cooks quickly and evenly.

Step 2

Bring a large pot of water to a rolling boil over high heat. Add the egg noodles and stir once to separate them. Cook until just tender, about 4–5 minutes, then drain in a colander and set aside.

Step 3

Mince the ginger by slicing it into thin matchsticks, then chopping the sticks into pencil-tip-sized pieces until no piece is larger than a grain of rice.

Step 4

Slice the scallions by cutting them crosswise into 1-inch pieces, keeping the white and green parts separate in two small piles on your cutting board.

Step 5

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the eel pieces to the hot skillet in a single layer. Let them cook without stirring for 2 minutes until the bottom surface turns light golden, then stir and cook for another 1–2 minutes until cooked through.

Step 7

Add the minced ginger to the skillet and stir constantly for 30 seconds until the ginger becomes fragrant and fills the air with a sharp, warm smell.

Step 8

Pour in 3 tablespoons of soy sauce and stir it into the eel and ginger so the sauce coats everything evenly and turns the mixture glossy and dark.

Step 9

Add the drained noodles to the skillet and use two forks or a pair of tongs to lift and toss the noodles through the eel and sauce until every strand is coated and heated through, about 1–2 minutes.

Step 10

Remove the skillet from heat. Scatter the white and light green parts of the scallions over the noodles, then toss once more to distribute them.

Step 11

Divide the noodles and eel between two bowls or plates. Sprinkle the reserved dark green scallion tops in a thin layer across the surface of each serving.