In this recipe, the addition of lo mein noodles brings in a touch of Chinese street food flair that makes the dish hearty and oh-so satisfying. This easy shrimp stir-fry with lo mein noodles comes ...

Fiddlehead ferns are edible, and easy to cook and ... A sizzling, ginger and garlic stir-fry with seasonal fiddlehead ferns ...

Also to save time for future meals, the amount of sizzled spring onions is more than you’ll need for one serving of the noodles; the remainder should be stored in the fridge. Dried shrimp roe ...

Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and toss again. Sauté, tossing to evenly distribute sauce and shellfish ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir ... with shrimp, chicken, cabbage and mushrooms for a simple ...

When the oil is hot, add the shrimp and stir-fry constantly for about 30 seconds, or until fragrant. Use a metal spatula to take the shrimp from the wok, leaving behind as much oil as possible.