Slow cooker beef ramen turns a beloved restaurant ... When you’re ready to serve, reheat the meat and broth, then add fresh ramen noodles. This birria ramen is fairly mild on its own.

Divide the noodles, pak choi and beansprouts between two serving bowls and lay the sliced beef on top. Bring the broth back to a simmer then divide between the two bowls. Scatter the spring onion ...

This will make the ramen broth creamy. Sauteed veggies ... Combine tender slices of beef with broccoli noodles and a savory Mongolian sauce made from garlic, ginger, and oyster sauce.

Zhou offers seven variations, from a delicate 0.5 mm to a robust 50 mm strand. "In Lanzhou, the most popular choice is erxi — ...

Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish Kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was had thin ice over it ...

This comforting, gluten-free broth ... and 12 for beef or lamb, skimming off any foam that rises to the top. Strain the liquid and return to the pot, set aside. Cook the buckwheat noodles ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...