This quick and easy homemade ramen features a flavorful mushroom-kombu broth topped with chili-seasoned chicken, Asian vegetables, and soft-boiled eggs.

The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different. Shred the chicken from the tray bake.

1. Place all ingredients in an Instant Pot (or other pressure cooker). Add water to the fill line. Set the steam function to “sealed,” then lock the lid. Set to high pressure for 60 minutes, then let ...

add broken ramen noodles. Cook just 2 minutes. Stir in shredded chicken, green onions, 3 tablespoons cilantro and lime juice. Cook a couple minutes just until everything is hot. Serve hot with ...

From kung pao and orange chicken to super satisfying pan-fried noodles, here are a few of our ... flavor known as Mala麻辣 or numbing and hot. Dried chiles are smoky, fiery and critical to ...