Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through.

Put the glass noodles in a bowl, add cool water to cover and leave to soak until fully hydrated. Pour into a colander to drain off the water. Cut the pork into thin, short strips. Thinly slice the ...

It can be made with minced pork or small cubes of pork belly ... and should be used sparingly – just enough to coat the noodles. The amount of sauce in the recipe will serve eight to 10.

Lime, mint and basil bring a refreshing twist to rice noodles and rich pork belly. Perfect all year round, but this would really impress at a summer BBQ. In a large bowl, mix together the spring ...

Cook the noodles according to the instructions on the packet, drain and refresh under cold water. Heat the oil in a hot wok and stir fry the pork for 3 minutes, then add the mushrooms, spring ...

Two national ramen noodle chains in Japan are now using underutilized U.S. pork cuts in popular dishes, thanks to product ...

photo credit: John Ringor This must-order noodle soup is rich ... at Kawayan—especially when this giant mountain of fried pork leg shows up. The skin has an incredible crunch without triggering ...

On 4 Apr, Omega Pork Noodle took to Facebook, breaking their silence over the dramatic price increase of their signature dish. The post included a rather stern warning letter from the Ministry of ...

Then use tongs or a slotted spoon to drain and transfer noodles and greens to individual serving bowls. 6. Divide sliced BBQ pork among the serving bowls. Scoop out some prawn balls into the bowls.