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Stir-Fry
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11/07/2000
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Issue #25
10/25/2005
Of all Sichuanese street snacks, this one is the best known.
Issue #82
11/16/2005
Of Fukien origins, this noodle dish is now synonymous with Tainan—thanks to the expertise of noodle cooks like those at Slow Season, who gave us this recipe.
Issue #73
10/18/2000
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor.
Issue #43
02/24/2013
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
10/22/2012
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Issue #150
07/11/2008
Make this dish as spicy as you like, and serve warm or at room temperature.
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Source: Recipe Zaar
02/10/2009
Soy sauce, vinegar, and honey blend together nicely to make a fast dressing for this Asian noodle salad.
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Source: Nigella
08/09/2010
Deliriously joyous and seductive, Tampopo is a rush to find the perfect noodle, blending sex, food, and comedy; what more could one want? Here is Nibbledish's ramen inspiration.
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Source: Nibbledish
04/20/2010
We profiled Charles Phan and his San Francisco restaurant, the Slanted Door, in our April 2009 issue. The Wednesday Chef blog decided to adapt one of his most popular dishes for home cooks. Continue...
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