Return the fish balls to the wok and fry for 30 seconds. Add the noodles, dark soy sauce, light soy sauce, Shaoxing rice wine, oyster sauce, chicken bouillon, and pepper. Wok fry for 2 minutes ...

Remove the chicken fillets from the saucepan and set them aside to cool. 2. Meanwhile, cook the rice noodles following packet directions. Drain, then refresh under cold water. Drain again ...

Drain noodles. Add to pot and stir in with a fork. Season to taste. Serve hot or warm, with puffed rice noodles. Serves 6 to 8. In large skillet, heat 3 tbsp oil over medium-low heat. Separate ...

Crafted over 1,200 years ago in the Miwa district of central Yamato, Nara Prefecture, these thin noodles are renowned for their springy, chewy texture. 4. Green tea rice porridge ... Indulge in treats ...