Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one. Cook the ramen noodles according to packet instructions, using the flavour sachet.

Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very ...

Following the season of rich holiday dinners, it’s refreshing to launch into the new year with bright and steamy Asian soups.

In a large pot, combine the boiled water, soy sauce, miso, rice vinegar and sesame oil. Whisk everything together until the ...

But in tropical and sub-tropical climates, cold noodles are refreshing whenever it's hot outside - and that's far longer than just the summer months. Usually, the cold ramen comes with a watery ...

shops and restaurants with vegetarian and vegan ramen, for those who don’t eat meat or want to take a break from it to start ...

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 ...

They provide crave-able dinners that jolt the senses and wake the palate from any lingering holiday food comas.

Ramen is a noodle soup that originated in China and was imported to Japan, where it is a popular dish. This homemade version brims with wilted greens and mushrooms on a slick of noodles ...