Explore 4 recipes from the noodles collection.
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◷ 42 mineasy
Springy wheat noodles, thinly sliced pork and cabbage with a little bite, tossed in a tangy-savoury yakisoba sauce. Cooking two separate portions keeps a domestic frying pan hot enough to fry rather than steam.
Oct 17
◷ 56 minmedium
Springy sweet potato glass noodles, beef and separately cooked vegetables in a lightly sweet soy–sesame coating. Allow about an hour; the exact timing depends on the noodle packet instructions.
Oct 8
◷ 47 mineasy
Creamy aubergine with browned edges, springy wheat noodles and a glossy chilli-crisp, soy and rice-vinegar sauce. A little chilli crisp added at the table keeps its crunch.
Oct 5
◷ 42 minmedium
Rice noodles stir-fried with shrimp, egg and bean sprouts in a tangy tamarind, fish sauce and palm sugar sauce, finished with peanuts, garlic chives and lime.
Oct 1Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 17 minutes. Cooking takes 26 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: plain ready-steamed yakisoba wheat noodles, weighed as sold, raw boneless pork loin, trimmed weight, white cabbage, trimmed weight, onion, peeled weight, carrot, peeled weight. Equipment: 28–30 cm heavy frying pan, Microwave and microwave-safe dish or packaging specified by the noodle manufacturer, Tongs or two spatulas, Fine needle-tip food thermometer with a sensing section suitable for 2–3 mm-thick meat, Vegetable chopping board and separate raw-meat board, Knife, Two small sauce bowls, Clean plate for cooked pork, Two serving plates, Kitchen paper.
Kitchen tip: Keep each batch to half the noodles, 100 g raw pork and 170 g prepared vegetables. Doubling this load in one domestic frying pan encourages steaming.
Preparation takes 31 minutes. Cooking takes 50 minutes. Allow 56 minutes in total. Makes 4 servings. Key ingredients: sweet potato glass noodles (dangmyeon), beef sirloin or rump, shiitake mushrooms, fresh spinach, carrot. Equipment: 5-litre saucepan with lid, Two hob rings, 28–30 cm frying pan, Mixing bowl of at least 4 litres, Small bowls for marinade and sauce, Colander and slotted spoon, Tongs and kitchen scissors, Knife and chopping board, Scales and measuring spoons, Fine-tip food thermometer, if available.
Kitchen tip: The schedule uses a representative 7-minute noodle boil. Packet instructions and texture take priority; longer boiling times move the subsequent tasks later.
Preparation takes 13 minutes. Cooking takes 35 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: raw aubergine, trimmed weight (about 2 medium), dried plain medium-width wheat noodles, neutral oil, such as rapeseed oil, water, water for cooking the noodles. Equipment: Deep 28–30 cm frying pan with a close-fitting lid, Saucepan of at least 3 litres, Colander, Measuring jug, Small mixing bowl, Broad spatula or tongs, Plate for the cooked aubergine, Knife and chopping board.
Kitchen tip: If 250 g aubergine will not fit in a single layer, use three batches and divide the measured frying oil and steaming water between them. Allow extra cooking time.
Preparation takes 30 minutes. Cooking takes 12 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: dried flat rice noodles, 3–5 mm wide, unsweetened, ready-to-use tamarind cooking paste or purée, not concentrated extract, fish sauce, palm sugar, or light brown sugar, warm water, for the sauce. Equipment: 30 cm (12-inch) nonstick frying pan, Large bowl for soaking noodles, Colander, Small bowl and spoon for mixing sauce, Spatula and kitchen tongs, Clean plate for cooked shrimp, Instant-read food thermometer.
Kitchen tip: Follow the noodle package's preparation method, but avoid making the noodles fully soft before stir-frying; they will continue cooking in the sauce.