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.

"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 ...

Katsuhiko Yoshida, a chef of Chinese cuisine, recommends a method where fresh noodles (called “nama-men” as opposed to the “mushi-men,” literally steamed noodles) are steamed before being ...

If you can’t find oil noodles, which are about the thickness of bucatini (although without the hole), buy fresh Chinese noodles of the appropriate thickness then blanch them briefly, to remove ...

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

It's easy enough to make because you can buy the fish balls, seafood balls and fish paste (usually made of carp) from Chinese grocery shops. I also like to add fresh shrimp to the noodles - just ...