Rou Jia Mo is a famous street food from Shaanxi, often called the “Chinese hamburger.” It features tender, slow-braised pork belly packed into a crisp yet chewy flatbread. The pork is infused with aromatic spices and rich soy-based braising liquid, then chopped and stuffed into the bread with fresh herbs, creating a deeply savoury and satisfying sandwich.
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.
Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.
Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.
Japanese Korokke are crispy golden croquettes filled with a rich mixture of mashed potato, beef and aromatic curry spices. Inspired by classic Japanese street food, these Japanese Korokke combine a smooth potato filling with sautéed vegetables and a thick curry roux that melts into the mash. The mixture is shaped, coated in flour, egg and panko breadcrumbs, then deep fried until perfectly crunchy. The result is a crispy exterior with a soft, savoury filling that makes Japanese Korokke one of the most popular comfort snacks in Japanese cuisine.
Sichuan Style
Kung Pao Chicken is one of the most famous Sichuan stir fries, known for its bold heat, gentle sweetness and that unmistakable tingling sensation from crushed Sichuan peppercorns. This Kung Pao Chicken recipe follows a traditional balance of sweet, sour and savoury flavours, using chicken thighs for tenderness and a glossy sauce that caramelises quickly in a smoking hot wok.
The name Kung Pao is associated with Sichuan cuisine, where dried red chillies and Sichuan peppercorns create the signature mala effect. The key to authentic Kung Pao Chicken is high heat, proper sequencing and never losing your sizzle.
Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
Delicious Indonesian Fried Rice, known as Nasi Goreng, is one of Indonesia’s most iconic street food dishes. Built on day-old rice, shrimp paste and kecap manis, this Delicious Indonesian Fried Rice recipe delivers deep savoury flavour with a slightly sweet, caramelised finish.
Unlike classic Chinese egg fried rice, Nasi Goreng relies on shrimp paste for umami and kecap manis for its signature dark, treacly richness. Finished with a crispy fried egg on top and optional sambal, it is bold, comforting and full of texture.
Cheese Buldak is a bold, spicy Korean dish made with tender chicken coated in a fiery gochujang and chilli marinade, then topped with melted mozzarella. Cooked in one pan and finished under the grill, the result is a bubbling, cheesy, intensely flavoured dish with a perfect balance of heat, sweetness and richness.
