Nothing beats a big bowl of noodles when you’re craving something warm and satisfying. Whether you love them swimming in ...

Serve, garnishing the noodles with the scallions. These garlic noodles store fine in the fridge for a few days, but they will get really firm and stick together. Add some water to loosen them up ...

Any type of noodles will work in this recipe, but I like using dried Taiwanese-style sliced noodles, which are available in most asian supermarkets, online and in some large supermarkets.

When the noodles are cooked, return the chicken to ... Divide the hot broth between 6 or 8 bowls, scatter each with sliced green scallions and spoon a generous tablespoon of perky oil over the ...

Cut chicken against the grain into thin slices, and cut each slice in two. Place noodles in a colander and pour a jug of boiling water through them, then drain. Cut one slice of ginger into very ...

and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper. Serve soup and garnish with thinly sliced ...

To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of ...