While there are many variations, calling for various cuts of beef and different types of noodles, this Mongolian stir fry takes a classic recipe and gives it a twist by adding ramen noodles to the ...

Add the ramen ... noodles and shitake mushrooms and simmer for 2-3 minutes until just tender. Stir in the spinach until just wilted. To serve, divide the ramen among warmed bowls and top with the ...

Heat 1 tablespoon of oil in the pan over medium high heat, and put the beef in the pan and cook until the beef is slightly browned. Shake a bit the salt and pepper on the beef and flip the beef to ...

Tasting Table sat down for a conversation with ramen expert and chef Vidal Saioro of Momofuku Noodle ... or beef bones for ...

Udon, ramen, soba and rice noodles are all widely used ... like in this super easy version of beef and broccoli chow mein. The key to this recipe is the sauce; made from brown sugar, rice vinegar ...

To make the chilli beef ... the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. This recipe works well with ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Following the debut of its sold-out ramen noodle soups in partnership with 'Hot Ones,' A-Sha Foods USA, the AAPI-owned noodle brand known for its patented, 100-year-old legacy noodle recipe from ...