Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks ... Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl.

Pieces of chicken, tossed in a simple ... For the sauce, tip the passata and chilli powder into a heavy-bottomed saucepan or kadai (Indian cooking bowl) and bring to a bubble on a high heat.

Kalki Koechlin’s favourite chilli chicken from Shinkows in Ooty is a heartwarming desi Chinese dish. With a few simple ...

This delicious and sprightly Thai-flavoured salad is reason enough to cook a chicken, says Sue Quinn. But it's also the perfect way to use up any leftovers from a roast dinner. In terms of ...

Plus, chicken eggs work just ... saucepan of water to the boil, add noodles and cook 1 minute less than packet instructions. Drain and refresh under cold running water. 4.Heat a large frying pan over ...

It has slippery noodles, crisp chicken, the background crunch of vegetables, a hot and sweet dressing, and herbs for freshness. In other words, it's a party for your mouth and an absolute joy to eat.

Remember Hokkien noodles are already cooked when you buy them from the supermarket, so all you are really doing in a stir-fry is heating them through! Whenever Mum and I use chicken in the ...

4. Serve with noodles or rice. 1. Add the egg to a bowl and coat the chicken strips in the egg, shaking off any excess. 2. In another bowl, combine the cornflour, chilli powder, Chinese five ...