To prevent overcooked, tough noodles, Tasting Table checked in with Kenny Leung, executive chef at YAO in New York City, for ...

If you’re in a rush, Otafuku sells a premade sauce, but I recommend trying to make it from scratch! The post How to Make ...

Here’s how to make a stir-fry like a pro with vegan, vegetarian, chicken, beef and other proteins, tender-crisp vegetables and a choice of sauces Words by: Charlie Elizabeth Culverhouse Stir-fries are ...

Add the ginger and garlic and cook until golden to flavour ... Add the duck and stir-fry for 1 more minute. Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately.

Bring the mixture to the boil and cook for five minutes ... coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Add the noodles and mix together well.

Cook the rice noodles. Meanwhile, heat the oil in a frying pan, and then add the chillies, ginger, garlic and green pepper. Stir-fry for four minutes. Add the beef, lime juice and soy sauce.

Chicken Hakka noodles are an all-time favourite - spicy, full of flavour, and way easier to make ... pan-fry them till they get that slightly crispy edge. Pour in the soy sauce, vinegar, pepper, salt, ...

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

Prawns make for a lighter lunch alternative to heavy ... packed with flavour and love. This stir fry noodle recipe, which features in Chung’s cookbook Bao Family, is no exception.

Stir-fry for 30 seconds ... amount of cold cooked rice (added at the same time as you would add the noodles) to make khao pad kee mao… in which case, be sure to serve it with a deep-fried ...

This stir-fried shacha lamb noodles combines tender lamb, spicy chiles, and fresh spinach in a rich, umami-packed shacha sauce. Topped with a crispy-edged fried egg and garnished with scallions ...