Apart from the mung bean noodles and sesame dressing, there are no rules for the other ingredients to use, although you should always have a good mix of colours. I used carrot, cucumber ...

Jeremy Pang, TV chef and founder of the School of Wok, came up with the concept of a ‘wok clock’ to help his students organise their ingredients and cook more efficiently. After prepping the veg and ...

Asian cuisine doesn't have to be complicated or time-consuming; this recipe is the best proof. Delicious noodles in a peanut ...

I also added cellophane noodles (also called mung bean noodles or vermicelli, fen si or glass noodles) to soak up the delicious sauce. Because the carrot and celery are raw, they should be cut i ...

1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch ...

Noodles are made from many different types of flour, so they can be made from wheat flour, mung bean flour, buckwheat flour, potato or sweet potato flour or rice flour. This makes it easy to find ...

Here’s a different take on stir-fried Asian noodles, tipping the balance hugely in favour of fresh vegetables and using a new pasta made from edamame and mung beans which has made me think ...

British-born Chinese TV chef Jeremy Pang says the food of Hong Kong was a ‘massive influence’ in his household growing up.