Pancit Bihon - Filipino Stir-Fried Rice Noodles
Pancit Bihon is a classic Filipino noodle dish made with rice noodles, mixed vegetables and meats, all stir-fried in a savoury broth. Light yet hearty, it’s a staple for gatherings and celebrations.
Pancit Bihon is a classic Filipino noodle dish made with rice noodles, mixed vegetables and meats, all stir-fried in a savoury broth. Light yet hearty, it’s a staple for gatherings and celebrations.
This Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng) combines smoky, caramelised pork with soft rice vermicelli, crisp vegetables, quick-pickled daikon and carrot, fragrant herbs and a classic lime and fish sauce dressing. The sweet and savoury pork marinade creates beautifully charred meat, while the fresh herbs and tangy dressing bring balance to every bite.
Spicy Peanut Butter Noodles are a rich, creamy noodle dish packed with bold flavour from peanut butter, chilli oil and savoury minced pork. The sauce balances sweet, salty, sour and spicy elements, coating the noodles in a silky, nutty dressing. Finished with fragrant ginger, spring onion and Sichuan peppercorn seasoning, this quick noodle dish delivers comforting heat and deep umami flavour.
This Bean Sprout Namul is crisp, refreshing and lightly seasoned with sesame oil and soy sauce. It is one of the most popular Korean side dishes and pairs beautifully with rice and grilled meats.
These Vietnamese Banana Fritters are wonderfully crisp on the outside with a soft, creamy, almost custard-like banana centre. Coated in a light sesame batter and double-fried until golden, they're a classic Southeast Asian street food dessert that's quick and incredibly satisfying.
Hong Kong Style Char Siu Pork is one of the most iconic Cantonese roast meats, recognised by its glossy red exterior, sticky caramelised glaze and tender, juicy interior. This Hong Kong Style Char Siu Pork recipe recreates that classic sweet and savoury flavour without artificial red colouring, relying instead on tomato paste, dark soy and honey for depth and colour.
Traditionally hung in the windows of Hong Kong roast meat shops, char siu is roasted until lightly charred at the edges while staying succulent inside. The key is a well balanced marinade built on five spice, hoisin, soy sauce and honey, then slow roasting or barbecuing to develop caramelisation.
These Pork & Prawn Gyoza are made completely from scratch with homemade dumpling wrappers and a juicy filling of pork, prawns, cabbage, shiitake mushrooms, ginger and garlic. Pan-fried until crispy, then steamed, they have a delicate wrapper with a golden crunchy base and a succulent filling.
Crispy and juicy Gyoza made by rock legend Miles Kane for a Wok & Roll Wednesday!
Quick and Easy Chop Suey is a Chinese American classic built around crisp vegetables, tender marinated chicken and a silky oyster sauce gravy. This Quick and Easy Chop Suey recipe focuses on proper wok technique, layering ingredients and maintaining crunch while achieving that glossy, restaurant style finish.
Traditionally created as a way to use up leftovers, Chop Suey is all about balance. Vegetables are lightly blanched to speed up cooking, chicken is velveted with cornflour for tenderness, and the sauce is reduced directly in the wok for a naturally thickened glaze.
Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or
grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known
as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before
cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted
rice powder for a bold, smoky and tangy flavour.
Crispy Aromatic Duck Bao combines the classic flavours of Chinese crispy duck with soft steamed bao buns for a modern twist on a traditional favourite. Tender shredded duck with perfectly crisp skin is paired with fluffy steamed bao, quick pickled cucumber and spring onion, and a rich drizzle of hoisin sauce. This Crispy Aromatic Duck Bao recipe brings together the deep aromatic spices of traditional Chinese duck preparation with the light texture of freshly steamed bao buns, creating a perfect balance of savoury, sweet and tangy flavours.