Stir in the shredded chicken and the fish sauce and season with salt. To serve, fill bowls with the vermicelli and ladle the soup on top. Garnish with basil leaves and Thai chiles and serve.

Rice noodles and fiery chicken are the foundations of this Thai-inspired stir fry. Finished with a simple 3-ingredient dressing made with lime juice, a kick of chilli and lots of fish sauce.

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

Stir-fried chilli chicken is a dish that you can have cooked and on the table in 45 minutes or less. The meat needs to marinate just briefly – I use that time to prepare the other ingredients ...

When you're looking for a speedy supper sensation, a stir-fry is just the thing. And this chicken stir-fry recipe, created by the pros in our test kitchen, is my new weeknight favorite.

Add 150g dried vermicelli and fry for 1-2 minutes, stirring continuously until evenly golden brown. Leave to cool briefly then pour in the stock mix. Place the pan back over a medium heat ...

add shallot paste and stir continuously until fragrant (1-2 minutes). Add to chicken broth, bring to the boil, season to taste with fish sauce and lime juice, then pour into bowls over vermicelli ...