Food is more than just sustenance; it holds connection, comfort, and memory. For chef and writer Julie Lin, it also serves as ...

There are plenty of ways to serve them up, but before you get too excited making the sauce, cook the noodles attentively so ...

Ingredients: 5 oz wide wheat noodles (knife cut) 2 Tbsp Cayenne Chili Pepper Extra Virgin Olive Oil; 3 cloves garlic, minced; 2 green onions, sliced (keep green and white parts separate) 3 tsp red ...

Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.

These spiced, oiled noodles paired with lightly steamed bok choy result in a satisfying contrast of soft and crisp and spicy and mild - and the dish is ready in 20 minutes.

I built the dish with 99-cent ramen noodles, but you could also use rice or udon noodles, lo mein or even plain spaghetti. ... 10-minute Chili Oil Noodles. PG tested. INGREDIENTS.

This week’s recipe is for all you ramen and udon noodle lovers out there. I’ve got a great recipe with just a few ingredients that’ll elevate your noodles in less than 10 minutes. One thing ...

Add the ramen noodles to the boiling water and cook just until tender, 2 to 3 minutes. Drain, reserving 1/2 cup of the cooking water. While the water is heating and ramen is cooking, place the ...

Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12 ...

I plow through the Sichuan chili crisp too quickly—on scrambled eggs, veggie dumplings, cold noodles, avocado toast, fried rice. Thanks to fermented black beans, mushroom powder, and seaweed, it ...