2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

Here, Chinese egg noodles deliver a satisfying chew, and they’re packed with umami thanks to the combination of soy sauce, sesame oil, and peanut oil. Water chestnuts, fresh snow peas ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

It might not be traditional, but I also like to add a splash of Chinese vinegar to the sauce, just before mixing it with the noodles and vegetables. There are several types of Chinese bean paste ...

"I generally prefer fresh noodles, because they're quicker to cook ... break the noodles — because it's considered bad luck in Chinese culture. Don't worry about salting the water or udon ...

Stir-fry the noodles with sauce. Add the noodles and toss until heated through. Drizzle in the sauce and toss until the ...

It's usually served with fresh or pickled vegetables ... but the dish is actually an adaptation of Chinese wheat noodles. More from Food ...