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Pad See Ew is one of Thailand’s most popular street foods, made with wide rice noodles stir-fried with soy sauce, garlic, egg, Chinese broccoli, and your protein of choice (chicken, beef, or tofu).

Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes.

Over the last decade we’ve been swamped by soup dumplings, bowled over by hot pot, and now, here come Yunnan rice noodles.

Remove the wok from the heat and toss in the Chinese celery. Serve the seafood and vegetable mixture over the fried noodles. Images and text from Viet Kieu by Thi Le with Jia-Yen Lee. Photography by ...

Speaking of Chinese exports, there’s a strange report of the Chinese sending something to Iran after the conflict began. A day after Israel attacked Iran on Friday, a cargo plane took off from ...

Pre-fried and dried instant noodles also cook quickly, while dried soba noodles need a few minutes longer. As such, Yan advises consulting package directions whenever possible.

The acclaimed Chinese-American chef and host of ‘Yan Can Cook’ shares his tips for making better soba, udon, and stir-fried noodles at home.