Learn how to cook dried rice noodles for use for frying or soup. My method is tried and tested and you should end up with a perfect texture.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
This black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies.
This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.
Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
These eggplant noodles are spicy and gingery, so comforting and warm. This one-pan recipe is delicious and perfect for lazy people like me!
Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.
This one-pan vegan chilli ‘crab’ capellini combines the delicious sweet and spicy sauce with pasta with the texture of mushrooms.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
This vegan kimchi cream pasta is the perfect balance of tangy and creamy. It is a quick and easy pasta that is addictive and delicious!
This Charlie Chan pasta has distinctively Asian flavours and the mix of the different sauces produce a perfectly savoury and fragrant dish.
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Spicy and savoury vegan braised beef noodles in soup topped with lion’s mane mushrooms, sliced tofu, and preserved vegetables.
Learn how to make your own vegan seitan duck from scratch with flour! This braised seitan duck is super yums when served with noodles.
This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic