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.

Zucchini Noodles: Swap out the pasta for zucchini ... water or broth to prevent the pasta from drying out. This spicy shrimp ...

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 ...

Ramen may have once been the easy staple that got us through college, but after those days are over, there are endless ...

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 ...

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.

Vietnamese pho is a beautifully warming soup consisting of broth, noodles, herbs and meat – we've got beef, chicken or pork ...

Sweet & Spicy includes packets of Fly By Jing’s Sweet & Spicy Zhong Sauce, Soy Sauce/Black Vinegar, and Dried Chives. Chili ...

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.