Make this a chicken noodle soup by using chicken stock cubes ... since that also helps ensure even cooking. Saute the vegetables out to extract more flavor out of them. If leftover soup thickens ...

In a pot, put 300ml of water and bring to a boil. Add the instant noodles with its seasoning that comes from the pack. Cook for 3 minutes then set aside. In a separate pot, put in the boneless ...

Restaurants often make this with only seafood (which you can do), but I prefer a mixture of seafood and pork belly. This dish gets its spice from gochugaru - Korean chilli flakes. The amount I ...

It was a soup made of kombu kelp stock ... he came up with four new seasonal udon noodles. The winter dish “o-udon (honorific expression of udon) with root vegetables,” offering cooked ...

The addition of crisp vegetables adds great texture and more color. Rice noodles are made with rice flour and their delicate texture add another light touch to the dish. Vermicelli or angel hair ...

As the nights draw in and autumn approaches, there’s nothing quite like a steaming plate of green vegetables ... With the soba noodles (a thin Japanese noodle made from buckwheat flour) mixed ...

The duck adds a touch of luxury and the recipe can be take advantage of favourite vegetables or ones that are in season. It's quick to make and packed full of flavour and vegetables.

If you can't find the babies, use small squid instead. Somyeon are Korean thin wheat flour noodles; you can substitute with somen. Gochujang is Korean chilli paste, while gochugaru is Korean ...