8 Noodles Cook the noodles according to the package instructions. Drain well, but reserve 60ml (¼c) of the cooking liquid. 9 Heat the oil in a deep pan and stir-fry the spring onions and coleslaw ...

Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is ... Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired. Cook’s ...

Firm and extra-firm cubes or slices can marinated and used in salads and stir fry or even as a main dish. One of the “tricks” to enjoying firm and extra-firm tofu is to put it on a plate and press it ...

Radish (Raphanus sativus) is a vegetable that belongs to the Brassicaceae (cruciferous) family, which includes broccoli, cabbage, cauliflower, and kale. Radishes, originally from Asia, are good ...

In a shallow pan, gently stir-fry the pork in a little oil ... cut into large chunks 1 small handful Thai basil leaves 200g round rice noodles Sliced mild red and green chillies, to garnish ...

Whether you're making a slurpy noodle soup or a lip-smacking stir fry, rice noodles are a great choice for their slippery texture and chewiness, able to soak up stir-fry sauces and broths alike. But ...

Whether you're making a slurpy noodle soup or a lip-smacking stir fry, rice noodles are a great choice for their slippery texture and chewiness, able to soak up stir-fry sauces and broths alike. But ...

Whether you're making a slurpy noodle soup or a lip-smacking stir fry, rice noodles are a great choice for their slippery texture and chewiness, able to soak up stir-fry sauces and broths alike. But ...