Noodles
RecipeTin Eats’ Mongolian beef noodles are a delicious twist on a classic takeaway dish
Beef mince comes to the rescue in this speedy riff on a Chinese favourite, sweet-savoury Mongolian lamb.
- < 30 mins
- Nagi Maehashi
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
A simple, herbaceous salad that packs a punch, and is a perfect picnic option.
- 30 mins - 1 hr
- Danielle Alvarez
Crispy tofu and lemongrass larb is a vegetarian’s dream salad
Larb, a fragrant Laotian salad, is usually made with minced meat, offal or seafood. But in good news for vegetarians, this version uses tofu instead.
- < 30 mins
- Jessica Brook
How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)
The Sydney restaurant’s popular rice noodle dish is spicy, smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.
- Junda Khoo
Spicy Sichuan pork with cold sesame noodles
Hot nights call for cold noodles. Here, they’re teamed with pork in a punchy sauce featuring the gentle hum of Sichuan pepper.
- < 30 mins
- Jessica Brook
Vietnamese beef skewers with crispy noodles
A brief encounter with a tasty dressing plus a clever shortcut takes this speedy dinner to the streets of Hanoi.
- < 30 mins
- Jessica Brook
Kung pao chicken tray bake
This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.
- < 30 mins
- Jessica Brook
Coconut and turmeric chicken noodle salad
Beat the heat with this colourful salad, which combines chicken poached in a flavour-packed broth with cool vegetables and rice noodles.
- < 30 mins
- Jessica Brook
- Recipe collection
- Substantial salads
Five refreshing cold noodle salads to make this weekend
Chill out with these chilled noodle salads, tossed with bright, zingy and balanced dressings.
Making chilli biang biang noodles at home is easier than you may think (and they’re vegan too)
These meat-free Chinese belt noodles from Shaanxi province have won fans all over the world for their chewy, dense texture and chilli-flecked sauce.
- Yang Liu