I prefer rinsing and quickly drying the pan after each noodle roll, as some bits get stuck on the bottom, but it’s not necessary. Repeat until all the batter is used. Make sure to stir the batter each ...

Hoisin is the secret to creating an easy, no-cook Chinese sauce to serve with these cheap and cheerful noodles. Cooking the noodles and spinach in the same pan helps cut down on washing up ...

Chow mein is traditionally a stir-fried noodle dish, but this recipe turns the Chinese cuisine favorite into a brothy noodle ...

Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the ... Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring ...

For this recipe, developer Patterson Watkins tosses noodles with garlic-infused oil, then flavors them with chili garlic ...

Place the hoisin sauce, dark soy sauce, Shaoxing wine and five spice in a medium-size ... then place the choy sum on the side and sprinkle with peanuts and spring onion. To eat, mix it all up to coat ...

Drain and refresh under cold water. Combine the noodles with the spring onions, cucumber, carrot and hoisin sauce in a large bowl. Add the duck and toss everything gently so it is well mixed and ...

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

My friends and I were wandering through the fish market by the harbour when we came across a vendor selling banh mi thit and another making a rice noodle dish ... cham (dipping sauce made up ...

hoisin, soy sauce and oyster sauce, it's perfectly sweet and savory. Thicker noodles like udon are great for chilled or room-temperature salads—once they're cooked, mix with julienned vegetables ...

If sauce is too thick, add more water 2 tbsp at a time until desired consistency. Remove from heat and gently toss in zucchini noodles. Top with parmesan and serve immediately.