To prevent overcooked, tough noodles, Tasting Table checked in with Kenny Leung, executive chef at YAO in New York City, for ...

Loaded with amazing Asian flavors, tender strips of beef and veggies coated in a sweet and savory stir-fry sauce and tossed ...

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Add the noodles and mix together well. To serve, place equal ...

It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines ... Serve these noodles with fresh lime juice and sambal belacan - chilli shrimp paste ...

Add the duck and stir-fry for 1 more minute. Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately. Add to the wok and toss well over a high heat. Add the bean ...

Cook the rice noodles. Meanwhile, heat the oil in a frying pan, and then add the chillies, ginger, garlic and green pepper. Stir-fry for four minutes. Add the beef, lime juice and soy sauce.

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.

Chinese home cooks ... Cook the noodles in the same pot of boiling water. Simmer until they are almost done, then add the bean sprouts, stir once, and strain through a colander.

Add chicken and stir-fry for 2-3 minutes. Remove chicken from wok and set aside. Add remaining oil to hot wok along with onion and ginger and stir-fry for 1-2 minutes or until onion is lightly browned ...