This recipe is a brilliant way to use up any leftover roast beef. It’s deeply flavourful ... To serve, cook the noodles according to the packet instructions and drain thoroughly.

Add the thawed Noodles and Beef to a pot, along with a bit of beef stock or water. Heat on medium-low while stirring frequently until hot. Sprinkle the chuck roast with flour. Add the olive oil to ...

When it comes to comfort food, nothing beats the rich and hearty flavors of Crockpot Beef Tips & Noodles. With tender, s ...

Add the fried beef and carrot strips and cook for 1-2 minutes, stirring well to combine. Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking ...

Growing up in Taiwan, beef noodle soup was no big thing, it was something we ate when we didn’t have groceries, or when my mom just didn’t feel like cooking. A short trip down the hill to our roadside ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Drain, rinse and pat dry. Thinly slice the mushrooms. 2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth ...

boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth over the top before adding the garnishes. You can make the spice paste by pounding ...

Add the beef, cover and leave to marinate for at least ... Heat a frying pan with oil and quickly fry the onions, followed by the carrots and noodles, pour over the Nam Jim and toss.

Gyudon (in Japanese, “Gyu” means beef and “don” means bowl ... For this recipe I have used konnyaku noodles (see pantry note below). If you can’t find them you can make this dish ...