Easy to make, these noodles taste delicious when stir-fried with teriyaki sauce. Throw in some veggies like mushrooms and carrots, caramalised pork strips (if you like) or just dunk them in dashi.

So get your instant packets ready; here are some creative ramen noodle recipes to make your next batch that much ... When we're not enjoying sushi at a Japanese restaurant, we love ordering yakisoba.

Enjoy my easy Japanese Chicken Noodle Soup Hot Soba with tender chicken and buckwheat soba noodles in a flavorful broth!

Although ramen is usually considered a Japanese dish, its origins actually lie in China, and hiyashi chuka translates as “cold Chinese noodles”. You can vary the toppings as you like ...

Chef Josh Reisner takes inspiration from Filipino adobo for this recipe ... (Japanese soy sauce). Food blogger and cookbook author Molly Yeh riffs on Chinese hot and sour soup with dried ramen ...

Soba are Japanese buckwheat noodles. Similar to udon ... sauce—perfect as a summer side dish or light lunch. Find these recipes and more in Food & Wine's guide to soba noodles.

based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu. 1. Slice the chicken, and boil with sake, salt and ginger over medium ...

Udon noodles from the Sanuki region of Japan are famous for their thick, bouncy texture. Try making them yourself with this recipe from Koya’s head chef, Shuko Oda. You’re now subscribed to ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...

Two complementary items you can keep in the pantry for ages are peanut butter and ramen. For a savory, slightly sweet kick, ...

Finally, noodle fans should try Anderson’s yakisoba ... Aya says: “This is the foundation for many Japanese recipes. Of course, you can easily buy good-quality dashi powder nowadays, and ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...