Noodles are my go-to meal – any time of day. In Northern Thailand, I love bowls of coconutty khao soi for breakfast, or in Tokyo a steaming bowl of ramen laced with chilli at lunch. Mee goreng is a fast, easy snack, and chicken noodle soup is one of the most restorative, nourishing meals to get you through the winter months. Whether it’s thin, flavoursome buckwheat noodles, springy fresh egg ropes, white and chewy wheat strands, or silky rice noodles, there’s a noodle for every type and taste (and I’ve probably had them all).
This dish is inspired by the bug noodles with hellfire chilli at Chin Chin Sydney. This version is toned down, but the cooling cucumber is still a great accompaniment. Recipe by Phoebe Wood.
"Use good-quality organic chicken for the best flavour. Garlic is added at the end to boost immunity and add a flavour kick" - Phoebe Wood.
This classic Indonesian dish is packed with slippery, spicy noodles and topped with wok-tossed prawns, egg omelette and garlic chives.
"This easy midweek meal is my go-to noodle dish, inspired by Din Tai Fung" - Phoebe Wood.
This pork is also gorgeous on its own as a weekend roast. If you are serving it as a roast, dry the pork belly out overnight in the fridge, uncovered.
Chicken noodle soup for the soul, with an exotic twist.
You'll barely have to lift a finger for these saucy noods.
