Search Results (42 found)
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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
cooking.nytimes.com
Home alone This is a superfast soup that is meant to feed one person — that’s right, one Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel
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If you love shrimp, make them spicy with an easy sauce of Sriracha and lime juice.
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If you've just been making chicken and broccoli with rice, you haven't seen anything yet.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Shrimp, noodles, and broccoli tossed with a peanut sauce make up a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong!
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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Get Sesame Noodle Salad Recipe from Food Network
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Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
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We love salt- miso has salt and flavor! lots of veggies, filling, but not heavy!
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Get Pork Lo Mein Recipe from Food Network