CooklyDhaka by Chef Tabassum

I’ve made Shanghai udon noodles in so many ways like soupy, with beef, stir-fried… honestly, everything. But this one? This is the kind I keep going back to.

Very simple, just a few basic ingredients, but with my deshi taste buds in it… it hits different. So comforting, so satisfying without trying too hard.

Sometimes the easiest version is the one you actually crave the most!