In this recipe, the addition of lo mein noodles brings in a touch of Chinese street food flair that makes the dish hearty and ...

This healthy vegan stir-fry packs in plenty of veggies for an easy midweek meal ... vegetables and boil the kettle ready for the rice noodles. Each serving provides 619 kcal, 35g protein, 56g ...

Cook the rice noodles. Meanwhile, heat the oil in a frying pan, and then add the chillies, ginger, garlic and green pepper. Stir-fry for four minutes. Add the beef, lime juice and soy sauce.

Add the chicken, ginger, mange tout and bean sprouts and flip-fry for 2 minutes. Add the noodles, soy sauce, oyster sauce, salt, sugar and a spoonful of the mushroom water and flip-fry for 2 ...

Add the duck and stir-fry for 1 more minute. Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately. Add to the wok and toss well over a high heat. Add the bean ...

Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the ...

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

By Melissa Clark Eric Kim’s sheet-pan japchae.Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

You can substitute the similar wood ear mushrooms. Serve these noodles with fresh lime juice and sambal belacan - chilli shrimp paste, which you can either buy (it comes in jars) or make yourself.

Add the chilli bean paste/sugar mixture and stir well. Add the noodles to the wok or skillet and mix thoroughly, then pour in the chicken or vegetable stock. Turn the flame to high so the liquid ...