Soak rice noodles in warm water for about 8 minutes or until tender. Drain well. Heat oil in a wok or non-stick pan over medium heat, add chicken and onion. Stir fry until chicken appears cooked.

Blend spinach, paneer, garlic, and ginger into a creamy mix and add it to your noodles. Toss in boiled potatoes and peas for sweetness and a hearty texture. Combine noodles with gram flour, onions, ...

We show you how to make the perfect chicken stir-fry every time. This meal provides 674 kcal, 53g protein, 60g carbohydrate (of which 14g sugars), 23g fat (of which 4.5g saturates), 9g fibre and ...

Add the chicken, ginger, mange tout and bean sprouts and flip-fry for 2 minutes. Add the noodles, soy sauce, oyster sauce, salt, sugar and a spoonful of the mushroom water and flip-fry for 2 ...

You can substitute the similar wood ear mushrooms. Serve these noodles with fresh lime juice and sambal belacan - chilli shrimp paste, which you can either buy (it comes in jars) or make yourself.

Boil the kettle ready for the noodles. Heat the oil in a wok over a high heat. Add the pepper and carrot and stir-fry for 2 minutes. Add the edamame beans and stir to mix. Put the noodles in a pan ...

This seriously simple yet satisfying dish – by a former Lee Ho Fook and Dinner by Heston chef – is as “easy as any instant noodle you’ll ever ... often haphazardly scrambled or thrown in a stir-fry.

Rosheen Kaul lends us her recipe for a simple yet satisfying dish that’s “easy as any instant noodle you’ll ever make ... She reckons this might be “the world’s fastest spicy noodle stir-fry” – a ...