Ask your butcher for shaved beef (any cut works, but we recommend brisket, sirloin, beef shank, or beef chuck). You’ll ladle the hot broth over ... Trade the rice noodles and meat for store ...

Forget dan dan noodles, crossing the bridge noodles, or hot oil noodles ... ground pork or beef, and a wonderful broth zapped with chile oil, chile flakes, Sichuan peppercorns, various vinegars ...

Dressing the cooked noodles with soy sauce and black vinegar, then drizzling with hot oil is the most classic way to serve biang biang noodles, but you can also pair the hand-pulled noodles with a ...

Add 2 more tablespoons of oil to the pan and repeat the process with the remaining noodles. Remove the beef from the marinade and discard the marinade. Dry the beef with paper towels. Cut into ...

Japchae is a Korean classic made with glass noodles, stir-fried vegetables, and marinated beef in sesame oil and soy sauce. It’s chewy, glossy, and full of umami. A light, balanced dish that’s great ...

Sizzling hot oil is all you need to bloom the ... this hearty dish from chef Iliana Regan. Cook the beef up to two days ahead, and store the noodles and broth separately to prevent the noodles ...

At one of Seoul’s many fast noodle shops, I came upon a dish that combined soba, ground beef ... use your hot sauce of choice. If you don’t have soba noodles, this dish will still work ...

The specialty is Lanzhou beef noodle soup ... differently-translated names at a couple of Plano restaurants: hot oil noodles or hot oil splashing noodles. The bowl starts with Highland’s ...

“Dry-fried” doesn’t mean the ingredients are cooked without liquid or oil; it’s ... in the microwave or in hot water. This dish is primarily about the noodles; the beef is there to flavour ...