Use either a dutch oven or a large stock pot over the stove top. I also included a slow cooker variation ... Add them back to the slow cooker. Then, add the egg noodles and cook for another half hour.

6. Add boiled noodles, vinegar, soya sauce, salt, black pepper, ketchup and chilli sauce to it. Mix everything and cook for about 2 minutes. 7. Now add the cooked egg and spring onions. Stir it well ...

I love using egg noodles in dishes like this ... If using frozen steam fresh vegetable microwave until they are done, if ...

Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and ...

One bundle is enough for a light meal, but if you have a large appetite, cook two and mix in a larger amount of the XO sauce and sizzled spring onions. Plain thin Chinese egg noodles can be ...

Fresh egg noodles usually come in bundles that weigh between 120g-150g. I find 120g is plenty for me, but cook the amount that’s appropriate for the appetites of those you are serving.

But this week’s recipe offered by Kuniaki Arima, the chef who supervised the cooking aspect, adopts the “kama-tama udon” style (boiled udon noodles fresh from the pot mixed with raw eggs).