1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins. Add the ...

Singapore noodles shouldn’t just be relegated to nights when you order take-out — with a handful of ingredients, you can have this dish on the table in under 30 minutes. Studded with prawns and char ...

Rice vermicelli are thin, long form noodles made from rice grains (not to be confused with cellophane noodles, made from vegetable starch). Commonly used in Asian soups, salads and stir-fries, they ...

Add chicken, or beef for a little extra protein, and if you don’t have a wok or a really big nonstick pan, use two smaller pans as these noodles don’t like to be crowded. Pan-frying noodles isn't an ...

Make marvellous comfort food – and save on the washing up – with these recipes from the Hairy Bikers’ new cookbook. This is Dave’s go-to dish in Chinese restaurants. It is traditionally made with rice ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. You've had Singapore fried noodles, so why not Singapore fried rice? The recipe is not from ...

These pan-fried noodles are gluten free, full of veggies, and child-approved (my kids inhale this dish). Many of our recipes contain no gluten but always be sure to check product labels, particularly ...

I don’t know how curry-flavoured rice noodles came to be called Singapore noodles. It’s not a dish that originated there, and curry powder – the main flavouring – isn’t something you would not ...