Chef Ming Zhang sliced fresh hand-pulled noodles before tossing them with bok choy, carrots, and onions in a wok. He then ...

“Literally every single culture has [a form of] noodle,” he says. Yan would know. He’s authored dozens of cookbooks and hosted more than 3,500 episodes of his iconic TV program, Yan Can Cook ...

This is a good rule of thumb for any noodle soup, even chicken noodle soup. Embrace the wide world of noodles “I just want to tell people, noodles are a lot of fun,” says Yan.

The chicken is seasoned and stir-fried until golden, then mixed with garlic, soy sauce, sweet soy, and a touch of sesame oil. Add in veggies, green onions, or chili for an extra kick.

Add the noodles and cook until heated through, about 90 seconds, stirring frequently. Stir in the selected protein and cook until heated through, stirring frequently.

Set aside and fry the broccoli and carrot ribbons in the same pan for 5-6 minutes until cooked but still crunchy. 2 Dressing Mix together the ingredients. Just before serving, toss the noodles into ...

Ingredients: 1 package ramen noodles 1/3 package ramen soup base 1 1/2 cups water 2 tablespoons cooking oil 5 shrimp (70 grams) 1/2 squid (50 grams) 1/4 green onion 3 napa cabbage leaves A small ...

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Add the pork to the oil remaining in pan and cook over medium, stirring to break the meat into small pieces, until the meat is well-browned and crisp, 7 to 10 minutes.

Allow the noodles to absorb the sauce for 2-3 minutes. Add half the prawns and continue cooking until no liquid remains in the pan. Off the heat, add the Thai basil. Set aside in a container.