Apart from the mung bean noodles and sesame dressing, there are no rules for the other ingredients to use, although you should always have a good mix of colours. I used carrot, cucumber ...

For a vegan version of the dish ... just before mixing it with the noodles and vegetables. There are several types of Chinese bean paste, which varies depending on what region it is produced ...

A speedy, vegan stir-fry with aromatic spice and plenty ... fat (of which 1.5g saturates), 11g fibre and 1.1g salt. Soak the noodles according to the packet instructions, then drain and rinse ...

Enter: Vegan Chinese Food ... Yang Liu says: “Zha jiang mian means ‘fried sauce noodles’ in Chinese. It is the most traditional and popular noodle dish from Beijing. It typically consists ...

Prep time: 15 minutes Cook time: 5 minutes. Fridge life: 3 days. We made this salad for our very first catering job. Back then we called ourselves "4ate7 Wholefoods" - for some reason we thought ...

Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good. Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars ...