This recipe looks daunting, but actually it is very easy: basically, it is shredded chicken (shop bought) with rice noodles, soft-centred eggs and a few other ingredients. Only the black bean ...

Blanch noodles in boiling water and drain - don't cool. Have everything laid out neatly in front of you - that's all the ingredients and equipment including the serving dishes. Have everything ...

Once cool enough to handle, coat the noodles with oil and loosen the strands using your hands. Heat a wok on high heat. Once it starts to smoke, add the bean sprouts, tossing for about 30-60s ...

My adorable Uncle Jimmy makes the best egg ... Add noodles, choy sum, chilli and sesame oil and stir-fry for a further minute, or until noodles are heated through. Finally, add bean sprouts ...

Zhajiangmian, or “fried sauce noodles ... a Korean black bean paste that’s sweeter and less salty. “The dish is served over softer noodles and typically mixed together before eating ...

Along with fried rice, tomato-and-egg ... black pepper, if you like. Refrigerate in a covered container for up to 1 week. 1. Bring a large saucepan of salted water to a boil. Add the noodles ...

Many lessons can be learned from a good bowl of jjajangmyeon, supersavory black bean noodles ... paste that’s fried in the fat, then thinned into a gravy for the noodles. Long in the shadows ...