These noodles do not require additional softening, therefore can be added to the pan directly to stir fry. If you'd like an easier time separating the noodles, boil them for 1 minute max.

Place noodles into a bowl and cover with boiling water, leave to one side. In a pot, combine and bring to a simmer the soy sauce, kecap manis, rice vinegar, sesame oil and chicken stock (thicken ...

This is a dish I used to make frequently whenever I needed to cook something fast and didn't have much time to shop. The only fresh ingredients needed are the chicken and udon (Japanese thick rice ...

Serves 2There is something so comforting about a bowl of noodles in a clear broth and when you are using a slow-reared chicken it makes a fantastic flavoured broth for the base of this dish. For ...

1 tablespoon Chinese black vinegar (or substitute balsamic or red wine vinegar) 1 tablespoon vegetable oil 1 teaspoon chile oil, sriracha or your favorite hot sauce 1 teaspoon sesame oil 1 ...

That said, it's probably harder to find freshly made udon noodles than it was to cop a pair of Yeezy 350s. So hard that you would need to make a special deal with a restaurant or someone who hand ...

Place chicken in a saucepan with sake, garlic, 750 ml (3 cups) water and 1 teaspoon of salt. Place over medium heat and bring to a simmer. Reduce heat to low and cook for 8 minutes or until just ...