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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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The filling for these deviled eggs is mixed with Chinese mustard and wasabi, then topped with deep-fried nori strips and fish roe.
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Get Takeout-Style Chinese Spare Ribs Recipe from Food Network
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This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.
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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.
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This is my version of a sweet and spicy soup I had recently at a wok restaurant in Eindhoven, Holland. Beef broth, tomato juice, and applesauce are simmered with spices and garnished with shrimp chips.