1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch ...

No matter the time of year, a bowl of noodles is a mouth-watering option, but these typically carb-heavy gems are particularly alluring in times of, say, a polar vortex. Despite putting the comfort in ...

Revisiting our favorites at Grand Sichuan House in Bay Ridge yesterday (which was favorably reviewed by Our Man Sietsema last year), we punctuated our chile-pepper-laden Chongqing chicken and cumin ...

Made from the starch of vegetables like mung beans, translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying ...

Got a fridge full of leftovers but not sure what to do with them? Turning them into hearty soups is one of the easiest and ...

1. To cook the linguine, bring a large covered pot of salted water to a boil. Prepare the cucumber and scallions. In a small bowl, stir together the dressing ingredients. 2. When the water boils, cook ...

Jeremy Pang, TV chef and founder of the School of Wok, came up with the concept of a ‘wok clock’ to help his students organise their ingredients and cook more efficiently. After prepping the veg and ...

Chengdu is a noodle glutton’s paradise. Noodle shops dot the landscape, appearing in clusters throughout the city, filled with steam and the sting of chili peppers and contented fellow eaters hunkered ...

When it comes to Asian cuisine, noodles play an essential role. From ramen to lo mein and soba, noodles come in various shapes, sizes and textures to complement different ingredients. And for one ...

Say hello to my go-to dish for feeding a crowd: sesame-ginger soba noodle salad. Vibrantly flavored, full of crisp vegetables, and best served at room temperature, this noodle dish is perfectly ...