Noodles are a quick and versatile meal that can be made in endless ways. Whether you like them stir-fried, in a broth, or ...

Enjoy a delicious meal as you celebrate Lunar New Year with this mix of authentic and Chinese-inspired noodle recipes, which ...

This dish (which goes by many spellings) can be easily adapted to ingredients you have on hand. I like to serve the noodles and sauce with hard boiled egg and some chopped kimchi and shredded ...

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Cook the noodles according to the packet instructions ... top with the spring onion and serve. Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something ...

This spicy bowl is a popular variation to the ... Season with salt to taste. Cook the noodles according to the packet instructions. Rinse well with cold water, massaging to remove excess starch.

Karena has always loved noodles and she is always whipping up these Asian ones. Black vinegar is a staple in our house and a generous pour gives these noodles a delicious zingy flavour.

This quick dish pairs light, umami-seasoned lo mein noodles with crunchy snow peas and water chestnuts. Food & Wine first published chef and cookbook author Eileen Yin-Fei Lo’s recipe for ...

Add the fried beef and carrot strips and cook for 1-2 minutes, stirring well to combine. Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking ...