noodle
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A Winter Bowl of Comfort: Beef, Radish, Tofu, and Barley Noodles
Compared with noodles made from wheat flour, we prefer those made from highland barley. In China, many different grains can be used to make noodles. Highland barley noodles are made from a grain unique to the high plateaus — highland barley. In the past, you could only find them when traveling to the Tibetan Plateau…
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Wok Braised Noodles with Pork Ribs
During the holidays, we always prefer hosting at home, inviting friends to try whatever new dishes we’ve been experimenting lately. Wok Braised Noodles with Pork Ribs, is one of the signature dishes. It originated from a small handmade iron wok newly bought. One day, we made some oil-splashing noodles. There was a small bowl left…
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Tomato Meatball Noodles: A Touch of Curry Makes It Golden Glow
Curry has a magical way of transforming food—not only in flavor but also in appearance. We often used curry in stir-fry or braise cooking. This time we add a pinch of it to this bowl of noodles, which gives us a fresh surprise. With just a touch of it, the plain white noodles take on…
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Rice Noodles with Shredded Chicken in Chili Oil, a bowl of home-style flavor
The inspiration for this bowl of rice noodles started last night: A pot of chicken broth was simmered. Before going to bed, I soaked the dried rice noodles in water so that this morning they would cook very fast—just 1 to 2 minutes in boiling water. There’s no need to rush. For toppings, I chose…
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A Yummy Lab in Joy Garden 