This is one of those dinners that feels like a win every time. It’s fast, it’s packed with flavor, and it’s always a hit with ...

These Chicken Hakka Noodles are your answer ... Next, toss in the julienned carrots and julienned capsicum (bell pepper). Stir-fry on high heat for 2–3 minutes. You want the vegetables to be ...

Thailand’s most famous noodle dish balances sweet, sour, salty, and umami flavors perfectly. Rice noodles provide the canvas ...

Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve. Yield: 4 servings.

6 ounces dried chow mein noodles 2 tablespoons vegetable oil 2 carrots, cut into 1/2inch dice 1 medium onion, diced 1/2 red bell pepper, diced 4 canned whole baby corns, sliced crosswise 1/2-inch ...

4 Add the carrot and cabbage mixture and stir-fry for a minute. Add the spinach and stir-fry until wilted. 5 Sauce Mix all the ingredients well and pour over the vegetables. 6 To finish Mix the ...

Add the mushrooms and carrot and stir-fry until the mushrooms exude their liquid, it evaporates and they start to brown, about 4 minutes. Add the garlic and ginger and cook, stirring, just until ...

Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles ...

Stir-fry carrots, celery, white parts of scallion, mushrooms and red bell pepper for about 2-3 minutes. Add noodles, sauce and green parts of scallion and stir-fry, using tongs to gently lift ...