Cook the noodles according to the packet instructions ... top with the spring onion and serve. Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something ...

spicy noodle dish that can’t be beat ... I encourage you to use both the green and white part for this (and any!) recipe. The white part of the scallion actually has an even stronger flavor ...

Luckily, it's not too hard to make your own batch of chicken noodle soup, and this recipe from Deniz Vergara kicks things up ...

I like to serve the noodles and sauce with hard boiled egg and some chopped kimchi and shredded cucumber, although other vegetables can be used instead. If you want to make the dish a little more ...

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking, add the ginger, garlic and spring onions and stir fry for 2-3 minutes, or until softened.

Karena has always loved noodles and she is always whipping up these Asian ones. Black vinegar is a staple in our house and a generous pour gives these noodles a delicious zingy flavour.

Serve with chopped coriander and extra chilli oil, as desired. This Is a Book About Dumplings by Brendan Pang will be published by Page Street Publishing on August 9 (RRP $36.99). You can also ...

One of the easiest ways to make your favourite instant noodles tastier is by adding any left-over spicy gravy in it, especially if it is butter chicken. Boil tomatoes, onion, garlic, cardamom, black ...

Soba noodles are made of buckwheat, and lend themselves well to Asian flavours. This is a simple combination that uses one of my favourite ingredients — sesame oil. Remember to taste your ...

That’s when Asian Noodle Salad became a staple ... from my childhood—my mother’s spicy tuna spaghetti. A few years ago, Sharon and I featured the recipe in The Jewish Journal.