Have an account? Log in to check out faster.
Create hundreds of recipes using your Legend Blends!
£0.00
A noodle soup is a staple meal across China and South-East Asia, and this simple recipe flavoured and topped with crispy garlic is really easy to make but also allows you to customise it any way you prefer. Add chopped fresh chillies or chilli oil for extra heat, pickled vegetables for acidity and crunch, or even a halved boiled egg on top for extra richness and texture!
Book: How to Be a Noodle Legend
Prep: 20 mins
Cook: 25 mins
Noodle Soup with Crispy Garlic
Downloadable Recipe
This simple stir-fry dish is an ideal accompaniment to any Noodle Legend main course as the mild, gentle flavours won't overwhelm anything you pair it with. In fact, it's a good one to bear in mind as a side dish for all sorts of different meals and you can use pretty much any mix of vegetables you have to hand.
Prep: 10 mins
Cook: 10 mins
Mixed Veg in Garlic Sauce
This simple salad is from Xinjiang province in the far west of China, where there's a strong Muslim influence. It's in this region where you see lots of tomato, onion and cucumber salads like this (which is of course a very common combination from Morocco to Mongolia), mixed with the classic Chinese flavours of soy sauce and sesame oil. Serve with any Noodle Legend spread, or even as a side salad for a piece of grilled chicken or fish!
Prep: 25 mins
Cook: 15 mins
Mixed Salad
A master stock (or luishui) is a classic way to cook large joints of meat in China, and the rich aromatic broth gives colour and flavour to anything that's cooked in it. Restaurants will strain and store their master stocks, ready to be re-boiled and used again, with each use adding more flavour. Cooking in this way gives incredibly tender and aromatic results and is a very sophisticated (as well as very easy) choice for a Noodle Legend dinner!
Cook: 1 hour 45 mins
Master Stock Chicken
A soup dish is a common addition to any Chinese meal, and this hot and sour version is always a favourite! We're making a simplified version here with bacon in place of strips of char siu pork, and fresh mushrooms rather than dried, but once you've mastered this recipe you'll find that you can use pretty much any combination of ingredients you like.
Prep: 30 mins
Hot & Sour Soup
This is a home-style dish and a really interesting preparation method for a vegetable that's rarely given a starring role. Tearing rather than cutting tends to help the cabbage naturally separate along the veins of each leaf, and also gives an attractive, irregular look with rough edges that catch and char as you cook, making it even more delicious!
Hand-Torn Cabbage
This classic dish, often made using whole seabass (but fillets also work well), is typical of Cantonese cooking where seafood is massively popular and the seasonings are used with a very light hand compared to other areas of mainland China. It looks extremely impressive and would make a very elegant centrepiece for a dinner party, but is actually surprisingly easy to make!
Prep: 15 mins
Cook: 20 mins
Steamed Fish with Ginger & Spring Onions
A beansprout dish may not sound particularly exciting, but these stir-fried beansprouts have a lovely juicy texture, and their delicate flavour is really enhanced with the soy-based sauce. It makes a very simple, but surprisingly satisfying and delicious side dish!
Stir-Fried Beansprouts
Sichuan province is renowned for the use of a 'composed' soy which is made from soy sauce simmered together with sugar and aromatics to make a sweeter, more complex sauce with a rich, deep flavour. Here we're using the same technique to make a delicious dipping sauce - perfect for wontons, dumplings or even to drizzle over plain rice or noodles!
Prep: 5 mins
Sweet Soy Dipping Sauce
Silken tofu can be an unfamiliar flavour and texture for many people in the West, but it's particularly delicious served in this classic Sichuan style with lots of garlic and spicy chilli oil to dress and season it (which also has the benefit of being an incredibly easy dish to make that looks truly spectacular). Don't be afraid to add this one to your Noodle Legend repertoire - your guests may experience a tofu revelation!
Silken Tofu with Chilli Oil
Chinese pickles are often made with salt or brine, but to fast-track the process here we're using a vinegar solution flavoured with garlic and our MA LA BLEND which gives that lovely citrussy numbing flavour of Sichuan pepper, as well as a touch of heat from white pepper and dried chilli. Serve with any rich or oily Noodle Legend main course, or even as a side dish at a barbeque!
Cook: 1 hour 30 mins
Ma La Pickled Vegetables
Spring onion pancakes (or Cong You Bing) are a favourite street snack in Northern China. The dough is made with hot water to give a shorter texture, and layered to create a really moreish flaky and elastic texture, very much like an Indian paratha. The pancakes are then filled with spring onions, sesame oil and spices before being fried until crispy and delicious!
Cook: 45 mins
Spring Onion Pancakes
Tiger salad gets its name from the 'stripy' appearance of the thinly shredded ingredients that go into it (and perhaps also the fiery dressing!). It's a favourite dish in the north and west of China, and the mix of fresh, raw ingredients with the garlic, sesame and chilli flavoured dressing contrast beautifully, resulting in a delicious dish to serve with any Noodle Legend meal.
Cook: 5 mins
Tiger Salad