Grill chicken until just cooked through, then slice on an angle. Add noodles, bok choy and vinegar to the stock and simmer until cooked (about five minutes). Divide noodles between bowls and top ...

They imbue my senses with life and excite my jaded palate with a knockout clash of hot, sweet and sour. I also relish the bouncy pleasure of slurpable noodles. Pineapple may seem like a strange ...

Turn the stalk over in the hot oil so the peppercorns are evenly cooked. Put the glass noodles in the pot (it will seem like too much, but it shrinks as it cooks), then pour in the yellow bean/soy ...

The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.

To serve, heap cooked noodles into bowls and ladle the broth and celery over the top. Top with the sesame-edamame gremolata and garnish with fresh cilantro before serving hot. Registered dietitian ...

The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.