For the udon, bring a large saucepan of water to the boil over high heat. While the water is coming to the boil, heat 120 g taberu rayu in a wok or large frying pan.

Remove all but 1 tablespoon of bacon fat from the pan ... Reserve 1 cup of the udon cooking water before draining the noodles. Add the noodles to the pan with the bacon and give them a quick ...

Udon may be the most intriguing ingredient. Sold in two forms, fresh and dried noodles, both have pros and ... Ponzu sauce and dairy fat replace some of the usual oil, giving this rice a fresh ...

It reminds me of the Bangkok street food that I fell in love with in the '90s – I'm obsessed with the combination of richly flavoursome, hand-chopped pork belly with the slippery noodles ...

Use precooked soft udon noodles for ease; alternatively cook dry ... 66g carbohydrates (of which 22g sugars), 14g fat (of which 2g saturates), 13g fibre and 2.8g salt. Put the onion, carrot ...

“Soft and pillowy” could be a compliment or a trashing. Musashino Udon’s fat wheat noodles may draw high praise – “wow, they’re so chewy, I love them” – while the next table is ...

Using beef mince keeps costs down for these speedy but tasty chilli beef noodles. Ready in less than ... 28g carbohydrate (of which 7.6g sugars), 34g fat (of which 11g saturates), 6.7g fibre ...