Place noodles in bowl and cover with boiling water.
Leave this to stand for 2 minutes, drain well.
Heat oil in a wok over high heat.
Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
Add eggs, and stir it up till it breaks up.
Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
The egg should be coating all the ingredients in wok.
Add noodles and cook for another 3 minutes.
Add bean sprouts.
Pour chicken stock in, and stir well ...
Combine dressing ingredients, set aside.
Combine salad ingredient, pour dressing over and toss well to combine.
Place noodles in a bowl and cover with boiling water.
Stand for 3 minutes or until noodles seperate.
Drain.
Heat half the peanut oil in a wok over heat.
Add half the pork and stir fry for 1-2 minutes till light brown.
Transfer to plate and cover with foil.
Repeat with remaining pork.
Reduce heat to medium, add sesame oil to wok and cook ginger and capsicum for 1 minute.
Add noodles, soy, hoisin, rice wine, shallots and corriander.
Cook for 2 minutes stirring constantly.
Add pork and bok choy for 2 minutes.
...
Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.
Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed.
Transfer to a bowl.
Reduce the heat to medium and add the remaining oil.
Add the onion and curry paste and cook for a further 2 minutes or until aromatic.
Add the capsicum, coconut milk and water.
Bring to the boil, then reduce the heat and simmer for about 3 minutes.
Add the bok choy and cook for about 2-3 minutes or until just tender.
Meanwhile, put the noodles in ...
Whisk together marinade of Wasabi, Soy and Sugar until Wasabi is blended and sugar is almost dissolved, pour into flat glass or ceramic dish. Add Tuna steaks, turning to coat all sides. Marinate for at least an hour.
Heat pan (I prefer cast iron) over med high.
With tongs shake excess marinade from Tuna and place in hot oil for 3-4 minutes then turn and cook other side to your taste (we like ours pretty rare, but watch the sides so you can see how far they are cooked through.
When done, remove from pan and set aside. Add all ...
Rinse noodles under hot water; drain.
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove ...
In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
Add the soy, oyster sauce and honey and stirfry for 5 minutes.
Serve hot straight out of the wok.
Prepare vermicelli and Hokkien noodles according to package directions
Combine hoisin sauce, soy sauce, sesame oil, chili flakes and sugar. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat. Working in batches, stir-fry lamb for 2 mins, or until seared. Set aside. Wipe wok clean. Add remaining oil over high heat. Stir-fry garlic, onion, pepper and green beans for 2 mins. Return lamb to pan along with sauce mixture and noodles. Stir-fry for 2 mins, or until hot.
Distribute between serving bowls. Serve.
Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken, in batches, for 2-3 mins, or until just cooked. Set aside. Add remaining oil and stir-fry onions, garlic and broccoli for 2-3 mins, or until onion softens. Add oyster sauce, chili sauce, chicken and noodles and stir-fry until and heated through. Remove from heat and toss with bean sprouts. Season. Serve sprinkled with peanuts.
ntil slightly tender.
Prepare Hokkien noodles as per packet instructions
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.