In the mood for noodles? This Chinese takeaway staple is much easier to recreate at home than you think.

This teriyaki salmon is the ultimate Japanese-inspired midweek meal.

Warren Mendes makes a fast and fresh version of the popular noodle dish.

Green tea noodles bring a pop of colour to this easy midweek dinner.

Name a better midweek cure than miso, ginger and crispy pork - we'll wait.

"While the heat from the prawns is a real kicker, the freshness and snap of the beans and sprouts cool it right down," says Phoebe Wood.

"The miso chicken skewers and noodles are fantastic for a breezy lunch; it's a simple dish that's also satisfying," says Matt Moran.

“Shichimi togarashi is a Japanese spice blend. It’s available from Asian or specialist shops such as Herbie’s (herbies.com.au) or substitute dried chilli flakes” - Shannon Bennett.

“This soup contains the goods to help fight off winter ills. Skimming off the impurities before adding the other ingredients keeps the broth clear and bright,” says Shannon Bennett.

There's nothing that soothes quite like a good soup, especially when it starts to cool outside.

"This light and delicious dish is perfect for a rainy Sunday dinner in the middle of winter or as a nourishing breakfast on any day of the week," says Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong. Published by Plum, RRP $34.99, photography by Lauren Bamford.

"This recipe aims to put the flavours of celery front and centre," says Hetty McKinnon. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

“Sweet watermelon, smoky fish and pickles take this noodle salad to new heights. The watermelon rind pickles are a great fridge staple, so make a double batch and serve alongside roast pork and cheese platters." – Matt Moran

Warren Mendes transforms everyone's favourite dorm-room meal – 2-minute noodles – into a quick and tasty carbonara.

“Hand-cut pork neck, Sichuan, dried chili, sesame and green onion. A classic dish in all Chinese restaurants, I love to use a nice thick shanghai noodle though a good quality udon could be used also. This dish has three recipes that are amazing condiments to many other dishes – the ginger relish can be used as a side for poached chicken and rice, etc, and the dan dan paste can be used in stir-fries, as a condiment on grilled meat or with rice. And the chilli oil that can be reserved from the dan dan sauce is amazing and deep in flavour, and goes on everything!! Different noodles and brands will cook at different times, the noodles should be nice and chewy and not over cooked.” – Louis Tikaram