Soup is a great way to use leftover pasta—spaghetti, udon, egg noodles ... Try a more classic noodle soup and use shell-shaped pasta, chicken, shallots and peas to create an easy, comforting ...

Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and ...

One by one, whack each egg all over with the spoon and return it to the ice water. Cracking the shells and letting the eggs get one more stint in the ice bath helps loosen the shells from the egg ...

As for the satisfying crunch of the egg roll's outer shell, we've replaced it with smooth, slurpable udon noodles, which transform the soup into a filling meal. If that isn't enough to sell you ...

Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle. In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the ...

It is also easier to cut if the pork belly is skin side down on the cutting board. Fresh egg noodles usually come in bundles that weigh between 120g-150g. I find 120g is plenty for me ...