The noodles are plump and soft (not stringy and gooey), and the heat of the chiles is balanced with soy for sweetness and sesame for mouthfeel. Have one bite, and we guarantee you’ll have another.

It might not be traditional, but I also like to add a splash of Chinese vinegar to the sauce, just before mixing it with the noodles and vegetables. There are several types of Chinese bean paste ...

I love the noodles known in Cantonese as fen si, or in English as mung bean vermicelli, bean thread noodles, glass noodles and cellophane noodles. They have different textures, depending on how ...

Let’s face it, there’s really nothing we don’t love about a simple yet effective noodle dish. Luckily, creating delicious Chinese food is something home cook and winner of BBC’s Best Home ...

The dish, which originated in the Qing Dynasty (circa 1799), became a popular part of Chinese culture for its noodle-pulling technique. Today, hand-pulled noodles are popular in Asia and beyond.