Bo Kho is a spicy and flavorful Vietnamese beef stew that makes for a pretty epic bowl of noodle soup. Maybe you’ve had your fill of pho or are looking for something a little different. Bho Kho with rice noodles is just the ticket. Note: This recipe was originally published in October 2017. Since then,
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Category Archive: ‘Rice, Noodles & Pasta’
Today we’re teaching you guys how to make wonton wrappers! These homemade wonton wrappers are perfectly thin, chewy, and slippery, made with just bread flour (AKA high gluten flour), water, and cornstarch. Just pair with your favorite filling and get ready for an amazing bowl of wonton soup! Why Homemade Wonton Wrappers? Several of our
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Summer is in full swing, and that means swampy weather, sweaty commutes to and from work, and very little desire on the part of this food blogger to stand over the stove for an extended period of time. Enter: This recipe for a Vietnamese Rice Noodle Salad with Chicken, or bún gà nướng. Note: This
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Vegetable Ramen is a simple and easy-to-make meatless Monday meal all instant ramen lovers must try. The recipe is vegetarian and vegan, but you could also add your favorite protein—chicken, shrimp, pork, beef, or tofu! (Just click on those links to find out how to prepare them for stir-frying.) Note: This post was originally published
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Biǎndòu mèn miàn (扁豆焖面), or steamed noodles and green beans, is a delicious noodle dish that you’ll only find on family tables rather than restaurants. Steaming the noodles makes them extra chewy! Note: This recipe was originally published in July 2015. We have since updated it with clearer photos, metric measurements, and nutrition information. The
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There are few meals more suited to a hot summer day than a bowl of Chinese cold noodles. This suān là (酸辣), or sour spicy cold noodles recipe is at once refreshing and deeply satisfying. It’s also easy to throw together, and you can make it with dried spaghetti! Spaghetti for Chinese Cold Noodles? Yes,
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This recipe for zucchini with glass noodles is a variation on a Cantonese recipe that my dad made when Kaitlin and I were growing up, and that his mother made for him. I like using ground pork or chicken, though the original Cantonese version features dried shrimp. You don’t often see zucchini in Chinese cooking,
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Chao He Cai, a stir-fry of clear noodles, eggs, chives, carrots and bean sprouts, is Chinese home-cooked comfort food. Just like our tomato egg stir fry, it’s a modest dish. While it’s not shouting from the rooftops like some showier recipes, it’s what one would whip up at home on the regular—not simply because it’s
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