Noodles

Slip them into a stir-fry, soup, salad or toss through a tray bake.

The shiitake dashi base can be made from scratch, or use my shortcut if you’re tight on time.

Beef mince comes to the rescue in this speedy riff on a Chinese favourite, sweet-savoury Mongolian lamb.

A simple, herbaceous salad that packs a punch, and is a perfect picnic option.

Larb, a fragrant Laotian salad, is usually made with minced meat, offal or seafood. But in good news for vegetarians, this version uses tofu instead.

The Sydney restaurant’s popular rice noodle dish is spicy, smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.

Hot nights call for cold noodles. Here, they’re teamed with pork in a punchy sauce featuring the gentle hum of Sichuan pepper.

A brief encounter with a tasty dressing plus a clever shortcut takes this speedy dinner to the streets of Hanoi.

This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.

Beat the heat with this colourful salad, which combines chicken poached in a flavour-packed broth with cool vegetables and rice noodles.