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 ...

A vegetable peeler or spiralizer transforms zucchini into noodles in no time. Saute these with onions, tomatoes, and spices ...

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

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.

Add capsicum, carrot and other veggies that you prefer. Stir-fry on high heat for only 2-3 minutes to keep them crunchy. Toss ...

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 mixed vegetables and stir-fry for 1 minute. Add the Shaohsing rice wine, then add the cooked udon noodles and toss together ... carbon footprint and it’s easy to put together in minutes!

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

This is an easy dish that, once you’ve soaked the rice noodles, needs less than 30 minutes to prepare and cook. If you're going to work in the morning, soak the noodles in cool water before you ...

Stir-fry the noodles with sauce. Add the noodles and toss until heated through. Drizzle in the sauce and toss until the ...