Add the red pepper and pak choi and stir fry for a further minute. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through.
Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles ...
Remove from heat before it burns. Meanwhile, bring a large pot of water to the boil. Just before you’re ready to serve, add the noodles and cook according to packet instructions. Add the choy sum in ...
Beef satay noodles, a comfort food made popular by Hong Kong tea stalls, has influences from Southeast Asia to Guangdong, China. A YouTuber tells us how to cook them.
The goal with this vegetarian ramen recipe was to achieve a tonkotsu-like broth minus the meat. To get there, we built our vegetable stock from the ground up with charred green onions, deeply ...
These noodles use three different cruciferous vegetables and make a quick, delicious and nutritious dinner. These vegetables, which get their name from the crucifix-like shape their four-petalled ...
Add water, soy, mirin, sugar, dashi powder, udon noodles, bok choy and 2 Tbsp of the duck fat in a large pot and place it over high heat. Bring to the boil, reduce heat to medium-high and cook for ...
Once all of the ingredients are well combined and hot, turn down to a simmer and add the spring onions and bok choy. Continue to cook for 2 minutes, then add the noodles and chilli oil and gently ...
Drop the noodles into the water pan to cook for 3 minutes so just tender. In the final minute of cooking add the pac choi pieces to the noodle pan to wilt. Take the salmon slices and gently poach ...
Stir and set aside. Bring a separate pan of water to the boil, add noodles and cook the noodles for 2 minutes. Drain and divide between 4–6 bowls. Turn the broth to high and add the shredded chicken ...