Rice noodles, egg noodles, glass noodles, soba noodles, udon noodles and ramen noodles are the basis of many a great recipe.
Whilst my stir fries are traditionally more elaborate (with many more veggies, spices, herbs and citrus), I threw together this simpler version and it was downright wonderful. The secret is in the sweetness of the slightly caramelised onion, which balances the saltiness of the olive-brine-sautee'd mushrooms.
Red capsicum, spring onions and bean sprouts are tossed with strips of cooked chicken and thin pasta, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger. Subtitute egg noodles for the vermicelli, if desired.
Chicken breast fillet and bok choy are stir fried with garlic and then seasoned with ginger, sherry, soy sauce and hoisin sauce. Better than takeaway!
Anyone can make a wonderful bowl of chicken soup. The trick is to start with a fresh broth, using good-quality chicken. Add a few vegetables and noodles to the broth, and you'll see why this is known for its restorative properties.
This tangy noodle salad is a mixture of udon noodles with tomato sauce, sesame oil, soy sauce, lime juice, onion, carrots, zucchini and capsicum chilled then served.
This soup recipe uses homemade noodles and plenty of corn that are cooked in a rich chicken stock.
This chicken and noodle soup is spiced with turmeric, chilli paste and ginger, flavoured with soy sauce and made in a snap.
Bursting with flavour, this main-course beef soup is packed with vegetables and noodles. You can eat the noodles, beef and vegetables with chopsticks, then enjoy the soup with a spoon.
A quick chicken noodle dish - great for lunch or dinner. Can be served hot or cold.
A pungent mix of Szechuan peppercorns, cinnamon, cloves, fennel seed, star anise and five-spice powder is used extensively in Chinese cooking.