Chefs have several tricks up their sleeves when making the udon noodles served at their restaurants. Here's how they make ...

soy sauce, peanut butter, crushed garlic clove and ginger, gochujang (Korean fermented chili paste), honey and water. The ...

Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring often, until softened, 1 to 2 minutes. Add the ground pork, breaking up the meat into small pieces. Cook ...

Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles. The power trio of butter, kimchi, and gochujang produces an umami ballad ...

soy sauce and oyster sauce, it's perfectly sweet and savory. Thicker noodles like udon are great for chilled or room-temperature salads—once they're cooked, mix with julienned vegetables ...

This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. In a small bowl, whisk the gochujang with the soy sauce ...

Soup is a great way to use leftover pasta—spaghetti, udon, egg noodles ... Use soba noodles in an Asian-inspired soup made with fresh ginger, soy sauce, tofu and chile-garlic sauce.

This healthy udon noodle soup combines heady “umami ... of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions.