Whether it’s pasta or Asian noodles, my family is guaranteed to like it—and just as they are guaranteed to ask for some version of it at least once a week. This one popped up in my Instagram ...

Singapore Noodles. 4 ounces rice noodles. 1 1/2 tablespoons reduced-sodium soy sauce. 1 tablespoon water. 2 tablespoons canola oil, divided use. 1 cup sliced onion. 1 cup snow peas. 1 cup sliced red ...

My mother, who made Singapore-style noodles often following that trip, humbly brags that her version of the dish is “silkier” than the ones found in many restaurants.

While the noodles are soaking, prepare the other ingredients. Halve the onion, then slice it about 3mm (⅛in) thick. Remove and discard the seeds and stem from the bell pepper, then cut it into ...

It’s not hard to find decent noodles in Kagawa, the unofficial “Udon Capital of Japan.” The prefecture on Shikoku island is home to more than 700 restaurants that specialize in udon. You ...

My column this week mines the past for crispy mustard chicken with bread crumbs, a fresh take on a retro classic that I confess I never tasted until I was an adult.When I was growing up, my mother ...

Drain the noodles, shaking off the excess water. Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine.

Singapore noodles are loved for their vibrant colours, fragrant aromas, and unique blend of flavours. They are made with vermicelli noodles, shrimp, char siu (barbecued pork), vegetables, and a medley ...