Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea ...

While not technically an "instant noodle" dish, this gluten-free stir-fry is so quick – and requires so little preparation – we deem it as such. Paired with crispy, five-spiced chicken, pickled ...

Following a very successful pop-up preview, chef Simone Tong is finally ready to debut her Little Tong Noodle Shop on Wednesday evening in the East Village. Tong—who spent four years cooking at Wyle ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, the rice noodles of southwestern China have been the neglected ...

Dooley was introduced to Chinese food by her college roommate, Linda Yang, who was raised in Hong Kong. They attended Pepperdine University when it was in Los Angeles. Dooley’s favorite dish was ...

*** Chinese Chicken Salad with Rice Stick Noodles This makes a great dish for a party. All components can be prepared ahead of time, in stages to fit your schedule. Only the final assembly needs to be ...

Char kway teow is a Malaysian and Singaporean stir-fried noodle dish cooked with flat rice noodles, shrimp, eggs, and chili paste. Smoky, spicy, and full of flavor. Ingredients: Flat rice noodles, soy ...

Ding grew up in Guilin, China, where rice noodles reign. They’re thick and come with various topping such as roasted peanuts, scallions, chiles, and assorted pickles. Ding will serve his dry, as ...

Owner Gin Gin Chen tells 13News Now that the story started because of love. "The story does originate from a legend where it's a man who was studying, and his wife really loved him, so she made these ...

Dagu Rice Noodle (115 Dundas West, at Bay, 416-901-9208, daguricenoodle.ca) is a restaurant chain beloved across China for its hearty, endlessly refillable bowls of noodle soup. The company has two ...

At this time of year, like many cooks, I’m obsessed with fresh herbs. But you can keep your Genovese basil, French tarragon and Italian parsley; for me the magic is in the leafy aromatics of the ...