Chinese food when not served with rice is served with noodles. They range from thick egg noodles to more delicate thin noodles. Often as part of a larger meal they are a foundation to this style of cooking.
Hand-pulled noodles are a tradition from Lanzhou in northwest China. Called Lamian, the 2 to 3 metre-long noodles are made simply with water, flour and patience! Served with a delicate beef broth, this is a truly special Chinese regional dish.
A really simple Chinese-style chicken noodle soup using premade organic chicken stock. The perfect thing for a quick dinner or lunch.
A classic Chinese stir fry of vegetables in a soy and oyster sauce, served over Chinese egg noodles.
A pungent mix of Szechuan peppercorns, cinnamon, cloves, fennel seed, star anise and five-spice powder is used extensively in Chinese cooking.
A favourite at Chinese restaurants, this recipe replaces the hard to find sesame paste with peanut butter and sesame oil.