Use Chinese-style egg noodles to make your own take out, like in this super easy version of beef and broccoli chow mein. The key to this recipe is the sauce; made from brown sugar, rice vinegar ...
Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and ...
One bundle is enough for a light meal, but if you have a large appetite, cook two and mix in a larger amount of the XO sauce and sizzled spring onions. Plain thin Chinese egg noodles can be ...
Noodles are made from flour that is the staple food of the area, so they can be made from wheat flour, mung bean flour, buckwheat flour, potato flour or rice flour. Chinese egg noodles ...
Tatsoi leaves are hard not to love. They grow so easily in a patch of sunny garden, and keep giving after you pick the leaves you need. They were the starting point for this weeknight supper.
Sichuan cold noodles make for a fast, easy meal, especially if you prepare the sauce in advance. The amount of sauce in this recipe is enough for two servings, but I often make a triple batch and ...
then top two of the slices with eggs. Spoon scallion sauce over eggs, then top with remaining bread. Slice—or don’t!—the sandwiches however you like, and serve right away. Adapted from ...