Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries ...
Easy to make, these noodles taste delicious when stir-fried with teriyaki sauce. Throw in some veggies like mushrooms and carrots, caramalised pork strips (if you like) or just dunk them in dashi.
The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes ... sugar, rice vinegar, soy sauce and sesame oil. 6. Arrange noodles and ...
In fact, they are now widely available in most supermarkets in an array of flavours and styles, from authentic Japanese ramen to Korean ramyeon and Vietnamese rice noodle pho, as well as other non ...
Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...