Wan says: “Quick and easy with no heavy prep required, as everything just gets thrown straight into the wok, these plump spicy noodles are a simple midweek winner.” Place a wok over a medium ...

Save time and money with these three weeknight-friendly noodle recipes from Ching-He Huang’s new cookbook, Wok For Less. Even though January feels like it’s gone on for approximately 178 days ...

Add the noodles and cabbage to the wok and cook for a further 4–5 minutes until piping hot and the beef mince is cooked through. Pour the sauce over the noodles, toss well together then divide ...

Another classic ingredient is noodles to create a complete meal in the wok, but how is that starchy component supposed to be cooked? It's an important factor since the noodles will continue to ...

For a dish that's easy to make and rich in flavor, try our Chinese noodles wok! Here, you can taste a vegetarian filling made ...

Heat a wok until smoking hot ... until the green beans are cooked through but still have a little bite. Fold in the noodles and allow to just warm through. Add the bean sprouts and cook for ...

Stir-fry for one minute. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the ...

Heat a wok and add butter and oil to it. 2. Add garlic and saute. 3. To it, add the noodles and mix well. 4. Add soy sauce, pepper and salt and pan fry. 5. Add spring onion and mix. 6. Finally, toast ...

Each cup noodle has a customisable lid. It lets customers eat noodles wok-style or soupy. Bahl adds that this customisation allows users to drain water easily based on their preference.

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.