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 ...

Crispy on the outside and creamy in the center, pan-fried black ... beaten eggs, and the remaining 3/4 cup of breadcrumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping ...

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 ...

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 ...

Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Serve the egg over cooked noodles ... black pepper, to taste. To make the feta fried egg ...

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 ...