While there are many variations, calling for various cuts of beef and different types of noodles, this Mongolian stir fry takes a classic recipe and gives it a twist by adding ramen noodles to the ...

This recipe is a brilliant way to use up any leftover roast beef ... Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Add the ramen ... noodles and shitake mushrooms and simmer for 2-3 minutes until just tender. Stir in the spinach until just wilted. To serve, divide the ramen among warmed bowls and top with the ...