This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Singaporeans are familiar with la mian (hand-pulled Lanzhou-style wheat noodles with a firm, chewy texture), but few have heard of Mianyang noodles from Mianyang in the Sichuan Province. Now, it's ...

What if China had its own version of mac and cheese? In Chengdu, it does, the wandou zajiang mian, or pea noodles, a creamy, spicy Sichuan specialty that melts in your mouth. With fermented broad ...

1. To cook the linguine, bring a large covered pot of salted water to a boil. Prepare the cucumber and scallions. In a small bowl, stir together the dressing ingredients. 2. When the water boils, cook ...

With a two-year waiting list and sky-high price tag, we give our verdict on one of William Lim Do's world-famous Laowai ...

CLEVELAND, Oh — This noodle salad is packed with flavor and overflowing with fresh vegetables. Michael Tolosa is the Executive Chef with RED Downtown and he stopped by the Fox 8 studio to share a ...

Tues-Sun 11:30 am- 9 pm. Call it the Chowhound.com prejudice, but the less a restaurant has to offer visually, the easier I am to please. It's really not fair, I know, but if a restaurant doesn't ...

Our latest installment of Quick Bites brings us to Essex Street for the freshest noodles on the Lower East Side. Public Village, a cute little Sichuan restaurant on lower Essex Street, soft-opened to ...

There’s no shortage of noodle places in the San Gabriel Valley, so for a restaurant to stand out from the crowd, it truly has to offer something special. That’s certainly the case with Noodle Harmony ...

One of Los Angeles’s best — and spiciest — noodle restaurants, Mian, is moving forward with expansion plans during the ongoing coronavirus pandemic. The Chengdu Taste offshoot specializes in Chongqing ...