“Some people boil noodles like this, sweet potato or zucchini noodles. I always find that that just makes them fall apart more easily,” she explained. Instead, she puts them in a skillet with ...

Preparation. Noodles Step 1. Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 ...

Add mushroom and onion, and cook for 2 minutes or until tender. Add zucchini and cook for 1 minute or until just tender. Add noodles, soy sauce mixture, spinach and garlic chives, toss to combine ...

Butter a 9X13 oven safe dish and set aside. Boil noodles until al dente. Drain and rinse, and then drain again well. In skillet, heat butter over medium-high heat. Add onions and sauté for 8 minutes.

Add reserved broth and mushroom soaking liquid ... To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste.

Heat remaining oil in wok, add tofu and fry, turning until golden and crisp at the edges (3-4 minutes). Add soy sauce, Shaoxing wine and stir occasionally until reduced by half (3-5 minutes). Add ...