Jump To Recipe Jump To Video I came home after a long day at work completely exhausted. Not physically, but mentally. Those are the days when even deciding what to cook feels like another task. My daughters weren't home, the fridge was almost empty, and all I could find was a packet of angel hair pasta and a jar of homemade chili oil sitting in the fridge. Instead of ordering takeout, I thought, "Let's see what happens." Sometimes the simplest meals are the ones you remember the most. Italians have long embraced the idea that a great pasta doesn't need dozens of ingredients. Dishes like Aglio e Olio and Cacio e Pepe prove that point beautifully. Chinese cooking has a similar philosophy with chili oil noodles, where a spoonful of fragrant chili oil transforms an otherwise humble bowl of noodles into something deeply satisfying. This recipe sits somewhere between those two worlds. Italian pasta meets Chinese chili oil, finished with a generous shower of Parmigiano Reggiano. This isn't a recipe I'd serve at a dinner party, and it isn't trying to impress anyone. It's simply honest food for those evenings when you're too tired to think but still want to eat something warm and comforting. It comes together in about ten minutes, uses very few ingredients, and somehow tastes far more luxurious than it has any right to. If you've got a jar of chili oil in the fridge and a packet of pasta in the pantry, you're already halfway there. Ingredients: (Serve 1) Hot Water, 400g Good Quality Angel Hair / Spaghetti, 100g Sea Salt, Pinch Garlic Finely Minced, 3 Cloves Chili Oil Homemade / LaoGanMa, 2 TBSP Adjust To Preferemce Parmigiano Reggiano, For Grating Equipment: Skillet / Pan Directions: Please visit my “How To Make Chili Oil” page for the recipe. Cook the Pasta Place a large skillet or sauté pan over medium heat. Pour in the hot water. Season lightly with salt. Add the angel hair pasta. As the pasta softens, gently separate the strands with tongs so they cook evenly. Stir occasionally to prevent sticking. Continue cooking until the pasta reaches al dente. By this stage, most of the water should have naturally evaporated, leaving behind just enough starchy liquid to create a sauce. If the pan becomes dry before the pasta is cooked, simply add another small splash of hot water and continue cooking. One of the advantages of this method is that very little water is wasted. More importantly, the starch released from the pasta becomes part of the finished sauce. The remaining starchy cooking water is what binds the chili oil and cheese into a silky sauce. It does the job that cream would normally do. Finish the Pasta Once the pasta is al dente and only a little cooking liquid remains, add the garlic and chili oil. This recipe shines when you use a good homemade chili oil packed with crispy aromatics. If you don't have one, Lao Gan Ma Chili Crisp is an excellent alternative. Toss continuously so the chili oil emulsifies with the starchy water, creating a glossy sauce that coats every strand. Remove the pan from the heat. Grate some Parmigiano Reggiano directly over the pasta. Continue tossing until the cheese melts completely into the sauce. The finished pasta should look silky rather than oily. Serve Transfer the pasta to a serving plate. If desired, finish with a little extra chili oil, freshly cracked black pepper, or another light grating of Parmigiano Reggiano. Serve immediately while hot. Pastalicious... Recipe Video:

Jump To Recipe Jump To Video This is one of those recipes that happened because I didn't feel like going grocery shopping. I opened my pantry and fridge, saw a packet of angel hair, a jar of my homemade Bak Kwa Jam, and some XO sauce. That was pretty much the entire thought process. Instead of making another stir-fry or fried rice, I decided to toss everything together with pasta. Sometimes the best meals come from using what you already have rather than chasing another complicated recipe. Although pasta is unmistakably Italian, there's nothing stopping it from borrowing flavours from other cuisines. In fact, Hong Kong cafés, or cha chaan teng, have been serving East-meets-West pasta dishes for decades, combining soy sauce, seafood, luncheon meat, black pepper, and other Chinese ingredients with Italian pasta. This recipe follows that same spirit. The smoky sweetness of bak kwa, the rich umami of XO sauce, and the nutty sharpness of Parmigiano Reggiano come together surprisingly well, creating something that feels both familiar and completely new. One thing I also love about this recipe is the simplicity. The pasta cooks directly in a measured amount of water, so there's no need for a huge pot of boiling water or complicated sauces. As the water reduces, the starch released from the pasta naturally creates a silky coating that binds everything together. No cream. No butter. No excessive amounts of cheese. Just a handful of good ingredients doing what they do best. If you've got some leftover bak kwa after Chinese New Year, this is another delicious way to use it. Ingredients: (Serve 1) Hot Water, 400g Good Quality Angel Hair / Spaghetti, 100g Sea Salt, Pinch Garlic Finely Minced, 3 Cloves Bak Kwa Jam Homemade, 2 Heaping TBSP XO Sauce Homemade, 1/2 TBSP Parmigiano Reggiano, For Grating Black Pepper, Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Skillet / Pan Directions: Please visit my “Bak Kwa Jam” page for the recipe. Please visit my “XO Sauce” page for the recipe. Cook the Pasta Place a skillet or sauté pan over medium heat. Pour in the hot water. Add the angel hair pasta and season lightly with salt. As the pasta softens, use a pair of tongs to gently separate the strands so they cook evenly. Stir occasionally to prevent sticking. Continue cooking until the pasta is al dente. By this point, most of the water should have evaporated naturally, leaving just enough starchy liquid to coat the pasta. If your pan becomes dry before the pasta is cooked, simply add a small splash of hot water. Cooking the pasta in a measured amount of water means very little is wasted. The remaining starchy cooking liquid naturally emulsifies with the Bak Kwa Jam, XO sauce, and Parmesan to create a silky sauce without cream. Finish the Pasta Once the pasta is al dente and only a little liquid remains, immediately add the garlic, Bak Kwa Jam, and XO sauce. Toss everything together over the residual heat until the sauces melt into the pasta and coat every strand evenly. There is no need to cook the garlic for long, as the remaining heat is enough to mellow its sharpness while preserving its aroma. Remove the pan from the heat. Grate someParmigiano Reggiano directly over the pasta. Season with freshly cracked black pepper. Toss again until the cheese melts into the sauce and forms a glossy coating. Serve Transfer the pasta to a serving plate. Garnish generously with chopped scallions. Serve immediately while hot. Pastalicious... Recipe Video:

Jump To Recipe Jump To Video After I shared my dry stir-fried curry instant noodles, someone on TikTok left a comment asking, "Can you do a tom yam version?" Challenge accepted. Most tom yam instant noodles are designed to be eaten as a soup, but that doesn't mean they have to stay that way. I love treating instant noodles like a blank canvas. With just a few extra ingredients and a little technique, you can transform a humble packet of noodles into something that feels like it came out of a café. In this case, crispy chicken thigh, fragrant kaffir lime leaves, and lemongrass do most of the heavy lifting. One trick I use throughout my cooking is to never waste flavour. The browned bits left behind from searing the chicken become the foundation of the sauce. The starchy noodle cooking water loosens the seasoning paste while helping it cling beautifully to every strand of noodles. Nothing fancy. Just making the most of what's already in the pan. If you've got a packet of tom yam instant noodles sitting in your pantry, this is a fun way to enjoy them differently. Ingredients Chicken Boneless chicken thigh (preferably skin-on) Sea salt Neutral cooking oil Butter Kaffir lime leaves Lemongrass, lightly smashed Noodles 1 packet tom yam instant noodles Hot water Scallions, chopped Directions Prepare the Chicken Pat the chicken dry and season both sides lightly with salt. Heat a skillet over medium-high heat and add a little oil. Place the chicken skin-side down into the hot skillet. Use a burger smasher, another heavy pan, or even a spatula to gently press the chicken against the pan. This helps the skin brown evenly and become extra crispy. Leave the chicken completely undisturbed. Resist the temptation to move or flip it. Once the edges of the chicken begin turning opaque and golden, the skin should naturally release from the pan with almost no resistance. Flip the chicken over. Cook for about another minute. Flip it back so the crispy skin faces down again. Tilt the skillet slightly. Add the butter, kaffir lime leaves, and smashed lemongrass. As the butter melts, continuously spoon it over the chicken for about one minute, allowing the aromatics to perfume the butter. Transfer the chicken onto a plate together with the herbs and allow it to rest. Prepare the Noodles Bring a saucepan of water to a boil. Cook the noodles for about two minutes, or just slightly under al dente. While the noodles cook, place the seasoning packets into a small bowl of hot water for a minute. This softens the seasoning paste and makes it much easier to mix later. Reserve one ladle of the noodle cooking water. Drain the noodles. Finish the Noodles Using the same skillet that cooked the chicken, pour in the reserved noodle cooking water. Scrape the bottom of the pan with a wooden spoon to release all the caramelised bits left behind from the chicken. Add the softened seasoning paste and powder. Bring everything to a gentle simmer. Add the drained noodles. Toss continuously until every strand is coated and almost all of the liquid has evaporated. The noodles should look glossy rather than wet. Assemble Transfer the noodles into a serving bowl. Slice the rested chicken. Arrange it neatly over the noodles. Garnish generously with chopped scallions. Serve immediately. Tips Don't Move the Chicken The chicken will naturally release from the pan once the skin is properly browned. If it sticks, it simply isn't ready yet. Patience is rewarded with beautifully crispy skin. Chicken Thigh Works Best Skin-on chicken thigh stays juicy while producing delicious rendered fat that flavours the noodles. Chicken breast can be used but will cook much faster. Don't Throw Away the Noodle Water The starchy cooking water helps loosen the seasoning while creating a silky coating on the noodles. It's the secret to getting restaurant-style stir-fried noodles. This Method Works With Other Soup Noodles Too Once you understand the technique, you can adapt it to almost any soup-based instant noodle, including: Chicken Seafood Curry Laksa Miso Kimchi Beef Shin Ramyun Mama Shrimp Tom Yam Any instant noodle with a soup seasoning packet Simply adjust the garnish and aromatics to suit the flavour. Optional Toppings If you'd like to make it even more substantial, try adding: TofU Soft-boiled egg Fried egg Mushrooms Baby spinach Bok choy Bean sprouts Crispy shallots Fresh coriander Lime wedges Can I make dry noodles from any soup-based instant noodles? Absolutely. Most soup-based instant noodles can be turned into dry stir-fried noodles. The seasoning packets already contain the salt, aromatics, spices, and umami. All you're really doing is using a small amount of the noodle cooking water to dissolve the seasoning before reducing it into a glossy sauce that coats the noodles. Recipe Video:

Jump To Recipe Jump To Video I first shared my original General Tso's Chicken recipe a while ago, but after making it several more times, I started simplifying the process. That's something I enjoy doing with many of my recipes. 1st fry... Once I understand the technique and flavors, I always ask myself, "Can this be made easier without sacrificing too much?" This Version 2 is the result. Fewer steps, fewer ingredients, but still packed with that sweet, tangy, spicy glaze that makes General Tso's Chicken so addictive. Despite its name, General Tso's Chicken is not a traditional everyday dish found throughout China. It is widely believed to have been inspired by Hunan cuisine and later adapted by Chinese chefs in North America. 2nd fry... Over time, it evolved into the crispy, sweet, tangy, and slightly spicy dish many of us know today. Every restaurant has its own version, some sweeter, some spicier, and some crispier than others. This recipe is simply my own interpretation using my homemade Chinese brown sauce as the foundation. One thing I love about this version is how approachable it is. Once you have a batch of homemade brown sauce sitting in the fridge, putting this together becomes surprisingly easy. The double frying still gives you that wonderfully crispy chicken, while the sauce comes together in just a few minutes. If you've always wanted to try making General Tso's Chicken at home, this is a great place to start. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Coarsely Diced, 1 Preferably With Skin On Skin-on chicken thighs render a little fat during frying, making the chicken juicier and crispier. Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, 1/2 TSP General Tso's Sauce: Brown Sauce Homemade, 820g Granulated Sugar, 600g Rice Vinegar, 265g Chili Garlic Sauce / Sriracha, 3 TBSP Adjust To Preference General Tso's Chicken: Corn Starch, 3 TBSP Sesame Oil, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Deep Frying Garlic Finely Minced, 3 Cloves Scallions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Wok / Dutch Oven / Skillet Directions: Please visit my "Chinese Brown Sauce" page for the recipe. Marinate the Chicken Combine the chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda. Mix well until every piece is coated. Cover and refrigerate for at least 1 hour. Marinating helps tenderize the chicken while allowing it to absorb the seasoning. Prepare the Sauce In a bowl, combine the brown sauce, sugar, rice vinegar, and chili garlic sauce. Stir until the sugar has completely dissolved. Set aside until needed. Coat the Chicken Add the cornstarch to the marinated chicken. Mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. The chicken should have a light, sticky coating rather than a thick batter. First Fry Heat about 3 to 4 inches of oil in a wok or Dutch oven over medium heat. To test if the oil is ready, insert a wooden chopstick into the oil. If small bubbles appear around it, the oil is ready. Carefully add the chicken pieces one at a time. If you like extra crispy bits, drizzle any remaining coating into the oil. Fry until the chicken is lightly golden but not fully browned. Remove and drain on a wire rack or paper-lined plate. Work in batches to avoid overcrowding. Let the chicken rest for about 5 minutes. Second Fry Increase the heat slightly. Return the chicken to the oil. Fry again until deeply golden and crispy. Remove and drain well. Double frying helps keep the chicken crispy even after it is coated in sauce. Finish the Dish Heat a wok or skillet over medium heat. Add 2 TBSP of oil. Cook the garlic and white parts of some scallions until fragrant. Pour in 355g of the prepared General Tso's sauce and bring it to a gentle simmer. You can keep the remaining General Tso's sauce in a container. It can last for 7 days in the fridge. You can use it for various stir-fry dishes. Add the slurry and stir until the sauce thickens. Add the fried chicken. Toss until every piece is evenly coated. Continue cooking briefly until the sauce clings to the chicken. Shut off the heat and drizzle some toasted sesame oil over the top. Give it a quick stir. Transfer to a serving plate. Garnish with green parts of some scallions and serve immediately over some rice. Tips Chicken Thigh with Skin On Is Best I highly recommend using boneless chicken thigh with the skin left on. The skin renders during frying, adding extra flavor and helping create a crispier coating. Chicken thigh is also more forgiving than chicken breast, staying juicy and tender even after double frying. Don't Skip The Double Fry The first fry cooks the chicken. The second fry creates the crispy exterior that stays crunchy even after being tossed in sauce. Save The Extra Sauce The sauce also works beautifully for (which I will show you in the next few posts): Orange Chicken Pork ribs Meatballs Fried tofu Control The Heat Like it spicier? Add more chili garlic sauce or finish with some homemade chili oil. Prefer it milder? Reduce the chili sauce and let the sweet and tangy flavors shine. Great With Rice Or Noodles Serve over steamed jasmine rice, fried rice, or even toss with stir-fried noodles for a completely different meal. Recipe Video:

Jump To Recipe Jump To Video After simplifying my General Tso's Chicken and Orange Chicken recipes, making Lemon Chicken felt like the next logical step. The funny thing is, all three dishes share the same foundation. Once you have a batch of homemade General Tso's sauce sitting in the fridge, transforming it into another classic takeaway favorite is surprisingly easy. For this version, fresh lemon juice, lemon zest, and a touch of honey are all it takes to create a bright, tangy sauce that perfectly complements crispy fried chicken. Despite being a staple on Chinese takeaway menus around the world, Lemon Chicken is another dish that isn't commonly found in traditional Chinese home cooking. Like Orange Chicken, it evolved through Chinese restaurants outside of China, particularly in North America, Australia, and parts of Southeast Asia. Each restaurant has its own version. Some use a thick translucent lemon sauce poured over the chicken, while others coat the chicken directly in the glaze. This recipe follows the latter approach, giving every piece of chicken a glossy coating packed with fresh citrus flavor. One thing I've learned while developing these recipes is that good cooking doesn't always mean creating something completely different. Sometimes it's about building one solid foundation and adapting it in different ways. General Tso's Chicken, Orange Chicken, and now Lemon Chicken all come from the same base sauce with just a few thoughtful changes. If you've already made either of the previous recipes, this one will feel instantly familiar, and I think you'll be surprised how much difference a single lemon can make. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Halved, 2 Preferably Skinned On You can coarsely dice the chicken Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, Pinch Sauce: General Tso's Sauce Homemade, 200g Fresh Lemon Juice, 80g Fresh Lemon Zest, 1 Lemon Pure Honey, 1 TBSP Lemon Chicken: Corn Starch, 3 TBSP Sesame Oil, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking Garlic Finely Minced, 3 Cloves Scallions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok / Skillet Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Marinate the Chicken Combine the chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda. Mix thoroughly until every piece is evenly coated. Cover and refrigerate for at least one hour. Marinating allows the chicken to become more tender while absorbing the seasoning. Prepare the Lemon Sauce In a bowl, combine the prepared General Tso's sauce, fresh lemon juice, lemon zest, and honey. Mix until fully combined. Taste and adjust if needed. If you prefer a sweeter sauce, add a little more honey. If you prefer it tangier, squeeze in a little more lemon juice. Set aside. Coat the Chicken Add the cornstarch to the marinated chicken. Mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. The chicken should have a light coating rather than a thick batter. Fry the Chicken Heat about 3 to 4 inches of oil in a Dutch oven or wok over medium heat. Test the oil with a wooden chopstick. If bubbles form around it, the oil is ready. Carefully add the chicken pieces one at a time. If you like extra crispy bits, drizzle any remaining coating into the oil. Fry until lightly golden. Remove and drain on a wire rack or paper-lined plate. Allow the chicken to rest for about 5 minutes. Increase the heat slightly and fry the chicken a second time until deeply golden and crispy. Drain well before moving on. Finish the Dish Heat a wok or skillet over medium heat. Add the oil. Cook the garlic and the white parts of the scallions until fragrant. Pour in the prepared lemon sauce and bring it to a gentle simmer. Add the slurry and stir continuously until the sauce thickens. Add the fried chicken and toss until every piece is evenly coated. Taste and adjust the seasoning if necessary. Turn off the heat. Finish with toasted sesame oil. Transfer to a serving plate. Garnish with the green parts of the scallions. Serve immediately with steamed rice. Tips Chicken Thigh With Skin On Is Best Boneless chicken thigh with the skin left on stays much juicier than chicken breast. The skin also renders slightly during frying, adding extra flavor and helping the coating become crispier. Fresh Lemon Is Worth It Freshly squeezed lemon juice and freshly grated zest make a huge difference. Bottled lemon juice simply doesn't have the same bright aroma. Don't Skip The Double Fry The first fry cooks the chicken. The second fry creates the crispy coating that stays crunchy even after it's tossed in the sauce. Build From One Base Sauce This recipe shares the same foundation as my General Tso's Chicken and Orange Chicken. Once you've made a batch of General Tso's sauce, you can easily create several different dishes by simply changing the citrus and adjusting the sweetness. Recipe Video:

Jump To Recipe Jump To Video My first orange chicken recipe used chicken wings, and while it was delicious, I wanted something a little quicker and easier to make. After refining my General Tso's Chicken recipe, it suddenly hit me that I already had the perfect base. Replace part of the sauce with fresh orange juice, add plenty of fresh orange zest, and you've got Orange Chicken. So this became Version 2. It keeps everything I love about the original while being much simpler to put together. Orange Chicken is one of those dishes that's become synonymous with Chinese-American cuisine. Although it isn't a traditional Chinese dish, it was inspired by flavors from Hunan cuisine before evolving into the sweet, citrusy version many people know today. Restaurants all have their own take, but they all revolve around the same idea: crispy fried chicken coated in a glossy orange-flavored sauce. If you've ever wondered why Orange Chicken and General Tso's Chicken taste similar, it's because they share many of the same building blocks. The biggest difference is the addition of fresh orange juice and orange zest. I'll probably get into trouble for saying this, but Orange Chicken is basically General Tso's Chicken that went on a holiday to Florida. Fresh orange juice gives it brightness, while the zest adds a wonderful citrus aroma that bottled juice simply can't match. If you already have a batch of my General Tso's sauce in the fridge, you're halfway there. This is one of those recipes that feels much more impressive than the amount of work it actually takes. Ingredients: (Serve 4) Chicken: Chicken Breast Diced, 1 Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, Pinch Sauce: General Tso's Sauce Homemade, 175g Fresh Orange Juice, 175g Orange Chicken: Corn Starch, 3 TBSP Sesame Oil, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 1 TBSP + More For Frying and Cooking Garlic Finely Minced, 3 Cloves Scallions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Fresh Orange Zest, 1 Orange Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok / Skillet Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Marinate the Chicken Combine the diced chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda. Mix thoroughly until every piece is coated. Cover and refrigerate for at least one hour. Prepare the Orange Sauce Mix the prepared General Tso's sauce with the fresh orange juice. Stir until fully combined and set aside. Coat the Chicken Add the cornstarch to the marinated chicken. Mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. Fry the Chicken Heat about 3 to 4 inches of oil in a Dutch oven or wok over medium heat. Test the oil with a wooden chopstick. If bubbles form around it, the oil is ready. Carefully add the chicken pieces into the oil. If desired, drizzle any remaining coating into the oil to create crispy bits. Fry until lightly golden. Remove and drain. Allow the chicken to rest for about 5 minutes. Increase the heat slightly and fry the chicken a second time until crispy and deeply golden. Drain well. Finish the Dish Heat a wok or skillet over medium heat. Add a little oil. Cook the garlic and white parts of some scallions until fragrant. Pour in the orange sauce and bring it to a gentle simmer. Add the slurry and stir until the sauce thickens. Add the fried chicken. Toss until every piece is evenly coated. Taste and adjust seasoning if needed. Turn off the heat. Finish with toasted sesame oil. Transfer to a serving plate. Garnish with fresh orange zest and green parts of some scallions. Serve immediately with steamed rice. Tips Chicken Thigh Is Even Better Although chicken breast works perfectly well, boneless chicken thigh with the skin left on produces a juicier and more flavorful Orange Chicken. Fresh Orange Zest Makes A Huge Difference If you want to take this recipe one step further, sauté the zest of about three oranges over medium-low heat before adding the sauce. This releases the natural citrus oils and gives the sauce an even deeper orange aroma. Keep the heat gentle because orange zest burns very quickly. Don't Skip The Double Fry The first fry cooks the chicken. The second fry creates the crispy coating that holds up beautifully once coated in sauce. General Tso's Sauce Is The Secret Keeping a batch of homemade General Tso's sauce in the fridge means you're already halfway to making Orange Chicken whenever the craving hits. Orange Chicken is basically General Tso's Chicken with orange juice. Please don't tell Panda Express. Recipe Video:

Jump To Recipe Jump To Video This recipe wasn't planned. It happened because I had a batch of my mum's versatile minced filling sitting in the fridge and a container of General Tso's sauce ready to go. I could have made another batch of General Tso's Chicken, but I wanted to try something different. Then I remembered those crispy Cantonese noodles that soak up gravy while still keeping some crunchy edges. Instead of sliced meat, I used deep-fried meatballs. The moment everything came together, I knew this recipe was staying. The inspiration comes from classic Cantonese crispy noodle dishes, often known as 两面黄 (Liǎng Miàn Huáng) or crispy Hong Kong-style noodles. Traditionally, crispy egg noodles are topped with a glossy seafood, chicken, or beef gravy loaded with vegetables. The contrast between the crunchy noodles and silky sauce is what makes the dish so satisfying. This version keeps that same idea but swaps the traditional gravy for my homemade General Tso's sauce, turning it into something that feels both familiar and completely new. The best part about this dish is the texture. The noodles start off unbelievably crisp, then gradually soften as they absorb the sauce underneath while still keeping some crunchy bits around the edges. Add juicy meatballs, tender bok choy, plenty of garlic, and that sweet, tangy, slightly spicy sauce, and every bite is different. Sometimes the best recipes aren't the ones you carefully plan. They're the ones you stumble upon while trying to use up leftovers. Ingredients: (Serve 4) Mum's Versatile Minced Filling Homemade, 500g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking Egg Noodles, 400g Bok Choy, 4 Bunches Garlic Finely Minced, 12 Cloves General Tso's Sauce Homemade, 355g Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok / Skillet Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Please visit my "Mum's Versatile Minced Filling" page for the recipe. Prepare the Meatballs Divide the minced filling into equal portions, 25g each. Roll each portion into a smooth meatball. Place them in the refrigerator until firm. This helps them keep their shape during frying. Fry the Meatballs Heat oil in a Dutch oven or wok over medium heat. To test if the oil is ready, insert a wooden chopstick. If bubbles form around it, the oil is ready. Carefully lower the meatballs into the oil. Move them occasionally so they brown evenly. Cook until golden brown and cooked through. Transfer to a wire rack or paper-lined plate. Fry the Noodles Using the same oil, carefully fry one serving of egg noodles at a time, 100g per serving. The noodles will puff up almost immediately. Once golden and crispy, remove and drain well. Repeat with the remaining noodles. Build the Sauce Drain most of the oil, leaving a small amount in the wok. Heat over medium-high. Add the bok choy and garlic. Stir fry until the garlic becomes fragrant and the bok choy begins to soften. Pour in the prepared General Tso's sauce. Bring to a gentle simmer. Add the slurry and stir until the sauce thickens. Return the fried meatballs to the wok. Toss until every meatball is coated. Turn off the heat. Finish with toasted sesame oil. Assemble Place the crispy noodles onto serving plates. Spoon the meatballs, bok choy, and sauce generously over the top. Garnish with scallions. Serve immediately while the noodles are still partly crispy. Tips Fry The Noodles One Portion At A Time Overcrowding the oil causes the noodles to fry unevenly. Working in smaller batches gives a lighter, crispier texture. Serve Immediately This dish is all about texture. The longer it sits, the softer the noodles become. Some people prefer that, but I love serving it while there is still a contrast between crispy and saucy. Change The Protein This recipe also works wonderfully with: Chicken Shrimp Pork slices Fish fillets Tofu The crispy noodles pair well with almost anything. A Great Way To Use Leftovers If you've already made a batch of my General Tso's sauce and Mum's Versatile Minced Filling, this meal comes together surprisingly quickly. It's another example of how preparing a few building blocks ahead of time can make weeknight cooking much easier. Recipe Video:

Jump To Recipe Jump To Video After making General Tso's Chicken, Orange Chicken, Meatballs, and Lemon Chicken, I still had a container of General Tso's sauce sitting in the fridge. Instead of making yet another batch of fried chicken, I thought, "Why not ribs?" Ready to be slow roasted... Pork ribs are one of those ingredients that love bold sauces, and since the oven does most of the work, this quickly became one of the easiest meals in my General Tso's series. Although General Tso's sauce is best known for coating crispy fried chicken, it works beautifully as a barbecue glaze too. Slow roasting allows the ribs to become tender while the spice rub develops layers of flavor. After slow roasting... Right at the end, the sticky sauce is brushed over the ribs and caramelized under the broiler, creating that glossy finish and slightly charred edges. It borrows techniques from both American barbecue and Chinese roasting, making it a fun fusion of two cooking styles. One thing I particularly love about this recipe is that almost all the work happens at the beginning. Once the ribs go into the oven, you can simply let time do its job. If you've already made a batch of my homemade General Tso's sauce, this is another delicious way to use it. And don't throw away the juices left behind after roasting the ribs. They're packed with flavor and make an incredible base for fried rice or stir-fried noodles. Ingredients: (Serve 4) Rub: Cayenne, 6 TBSP Adjust To Preference Ground Cumin, 1 TBSP Sichuan Peppercorn Powder, 1 TBSP Ginger Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP White Pepper, 1 TBSP Mushroom Powder, 1 TBS{ Ribs: Pork Ribs, 1 KG General Tso's Sauce Homemade, 150g Garlic Finely Minced, 3 Cloves Slurry, 1 TBSP Potato Starch + 1 TBSP Water Scallions Coarsely Sliced, A Handful Equipment: Oven Sauce Pot Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Prepare the Spice Rub Combine all the spices in a bowl until evenly mixed. Store any extra seasoning in an airtight container for future use. Season the Ribs Preheat the oven to 150°C (300°F). Remove the thin membrane from the back of the ribs. Pat the ribs dry. Place them on a foil-lined baking tray. Generously coat both sides with the spice rub, pressing it firmly onto the meat. Wrap the ribs tightly with foil. Bake until the ribs become tender, turning them over halfway through cooking, about 2 to 2.5 hours. Prepare the Sauce While the ribs are baking, combine the General Tso's sauce and garlic in a saucepan over medium heat. Bring the sauce to a gentle simmer. Stir in the slurry. Continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from the heat. Glaze the Ribs Once the ribs are tender, switch the oven to the broiler setting. Transfer the ribs onto a clean baking tray lined with parchment paper. Brush a generous layer of the sauce over the ribs. Broil until lightly caramelized, about 3 to 5 minutes. Flip the ribs. Brush the other side with more sauce and broil again until lightly charred, about 3 to 5 minutes. For maximum flavor, brush on one final layer of sauce just before serving. Serve Scatter sliced scallions over the ribs. Serve immediately while hot. Tips Save The Rib Juices Don't discard the liquid left behind after baking. It's packed with pork flavor and makes an excellent addition to fried rice, stir-fried noodles, soups, or even a pot of braised vegetables. Let The Oven Do The Work Low and slow cooking is the key. Rushing the baking process at a higher temperature will result in tougher ribs. Broil Carefully Sugar in the sauce caramelizes very quickly. Keep a close eye on the ribs during broiling because they can burn within minutes. Make It Your Own This same method also works wonderfully with: Chicken wings Chicken drumsticks Pork belly Beef short ribs Simply adjust the cooking time according to the cut of meat. A Great Way To Use Leftover Sauce If you've already made a batch of my General Tso's sauce, this recipe comes together with very little additional work. It's another reminder that one good base sauce can become many different meals. Sticky finger licking good... Recipe Video:

Jump To Recipe Jump To Video This recipe came about thanks to an old Instagram friend. She posted a photo of her slow roasted char siu ribs, and they looked absolutely irresistible. As luck would have it, I had already bought two racks of pork ribs, and one was destined to become my General Tso's Sticky Pork Ribs. @windsor__foodie's post: Looking at the second rack, I thought, "Why not make char siu too?" Since both recipes use the same homemade spice rub, all I really needed was a completely different glaze. Ready to be slow roasted... Char siu (叉烧), which literally means "fork roasted," is one of the most iconic Cantonese barbecue dishes. Traditionally, strips of pork are skewered on long forks and roasted over an open fire, creating the signature glossy, caramelized exterior and sweet, savory flavor. While pork shoulder and pork collar are the classic cuts, those same flavors work beautifully with ribs. Slow roasting keeps the meat tender, while a final blast under the broiler caramelizes the glaze into those irresistible sticky edges that make char siu so memorable. After slow roasting... One of the things I enjoy most about cooking is how inspiration can come from anywhere. Sometimes it's an old family recipe, sometimes it's a restaurant meal, and sometimes it's simply seeing someone else's creation online. This recipe is my take on that inspiration. It isn't trying to replace traditional Cantonese char siu, but it captures the same sweet, savory, aromatic flavors in a way that's approachable for any home cook. If you're already making one rack of ribs, I'd honestly encourage you to make two and try both versions side by side. Ingredients: (Serve 4) Rub: Cayenne, 6 TBSP Adjust To Preference Ground Cumin, 1 TBSP Sichuan Peppercorn Powder, 1 TBSP Ginger Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP White Pepper, 1 TBSP Mushroom Powder, 1 TBS{ Ribs & Glaze: Pork Ribs, 1 KG Granulated Sugar, 65g Hoisin Sauce, 2 TBSP Pure Honey, 2 TBSP Rose / ShaoXing Wine, 1 TBSP Light Soy Sauce, 1 TBSP Garlic Powder, Pinch Ginger Powder, Pinch Chinese 5 Spice Homemade, 1 TSP Sesame Oil, 1 TSP Water, A Splash Scallions Coarsely Sliced, A Handful White Sesame Seeds, A Handful Equipment: Oven Sauce Pot Directions: Prepare the Spice Rub Combine all the spices in a bowl until evenly mixed. If you have any leftover seasoning, store it in an airtight container for another barbecue or roast. Season the Ribs Preheat the oven to 150°C (300°F). Remove the thin membrane from the back of the ribs using a paper towel for a better grip. Pat the ribs dry. Place them on a foil-lined baking tray. Generously coat both sides with the spice rub, pressing it firmly into the meat. Wrap the ribs tightly with foil to keep the moisture inside. Bake until the ribs are tender, turning them over halfway through cooking, about 2 to 2.5 hours. Prepare the Char Siu Glaze While the ribs are roasting, combine the sugar, hoisin sauce, honey, rose wine, light soy sauce, garlic powder, ginger powder, Chinese five spice, sesame oil, and a splash of water in a mixing bowl. Stir until the sugar has completely dissolved and the glaze becomes smooth. Set aside. Glaze the Ribs Once the ribs are tender, switch the oven to the broiler (grill) setting. Transfer the ribs onto a clean baking tray lined with parchment paper. Brush a generous layer of the glaze over one side. Broil until the glaze begins to bubble and lightly caramelize, about 3 to 5 minutes. Flip the ribs. Brush the other side with more glaze and broil again until lightly charred around the edges, about 3 to 5 minutes. For the best finish, brush on one final layer of glaze just before serving. Serve Scatter sliced scallions and white sesame seeds over the ribs. Serve immediately while hot. Tips Save The Rib Juices Don't discard the liquid left behind after baking. It's packed with pork flavor and makes an excellent addition to fried rice, stir-fried noodles, soups, or even a pot of braised vegetables. Let The Oven Do The Work Low and slow cooking is the key. Rushing the baking process at a higher temperature will result in tougher ribs. Broil Carefully Sugar in the sauce caramelizes very quickly. Keep a close eye on the ribs during broiling because they can burn within minutes. Sticky goodness... Sticky finger licking good... Recipe Video:

Jump To Recipe Jump To Video Go lo yuk has always been one of my parents’ favourite dishes to eat with rice. I love its sweet, tangy sauce, colourful vegetables, and pineapple, but I have never been particularly fond of the pork itself. Too often, the meat is chewy or dry, and once the fried batter absorbs the sauce, everything turns into a soggy mess. I wanted to keep everything we enjoy about this beloved dish while changing the one part that has always bothered me. Go lo yuk, written as 咕噜肉, is the Cantonese name commonly used for sweet and sour pork. It is closely associated with Cantonese cooking and usually consists of battered pork served with a glossy sweet-and-sour sauce, vegetables, and sometimes pineapple. The origins and exact meaning of its name are debated: one explanation connects gu lou to the sound of swallowing, while another links it to an older name suggesting an “ancient” or long-established pork dish. My version is not intended to replace the traditional preparation. It simply borrows those familiar flavours and rebuilds the pork using a different method. Instead of battering and deep-frying small pieces of lean pork, I slowly roast seasoned pork ribs until tender, remove the bones, and roughly shred the meat before tossing it through the sauce. You still get the peppers, onions, pineapple, garlic, and that unmistakable sweet-and-sour character, but the pork remains soft and juicy without a layer of batter becoming soggy. It takes longer than the usual version, but the oven does most of the work. Give it a try when you have a little extra time, especially if you love go lo yuk but have always wished the pork could be more tender. Ingredients: (Serve 4) Pork Ribs: Pork Ribs Sliced, 1 KG Light Soy Sauce, 1 TBSP ShaoXing / Hua Tiew Wine, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1 TSP Chinese 5 Spice Homemade, 1/2 TSP Sauce: General Tso's Sauce Homemade, 175g Tomato Paste / Ketchup, 2 TBSP Pineapple Juice, 50g Go Lo Yuk: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Bell Pepper Coarsely Wedged, 1 Yellow / Green Bell Pepper Coarsely Wedged, 1 Yellow Onion Coarsely Wedged, 1 Fresh Pineapple Chunks, A Handful Sea Salt, Pinch Black Pepper Pinch Garlic Finely Minced, 3 Cloves Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Wok / Skillet Oven Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Please visit my "How To Make Chinese 5 Spice" page for the recipe. Prepare and Roast the Ribs Preheat the oven to 150°C (300°F). Line a baking tray with foil and place the sliced pork ribs on top. Add the light soy sauce, Shaoxing wine, salt, white pepper, garlic powder, and Chinese five spice. Massage the seasonings thoroughly over the ribs, making sure every piece is evenly coated. Wrap the ribs tightly with foil. Sealing the tray helps trap steam and keeps the meat moist while it slowly cooks. Bake for 2 to 2½ hours, or until the pork is tender and separates easily from the bones. The exact cooking time will depend on the size and thickness of the ribs. Carefully open the foil, watching out for the hot steam. Allow the ribs to cool until they are comfortable to handle. Remove and discard the bones, then roughly shred or break the pork into bite-sized pieces. Do not shred it too finely; you still want satisfying pieces of meat in the finished dish. Prepare the Sweet-and Sour Sauce While the ribs are roasting, combine the General Tso’s sauce, tomato paste or ketchup, and pineapple juice in a bowl. Stir until the tomato paste is fully incorporated and the sauce is smooth. Taste the sauce before cooking. Add a little more pineapple juice if you prefer it fruitier or less concentrated. Set the prepared sauce aside. Prepare the Vegetables Cut the bell peppers and onion into chunky wedges of roughly similar size so that they cook evenly. Prepare the garlic, slurry, sesame oil, and scallions before heating the wok. Once stir-frying begins, the dish comes together quickly. Stir-Fry the Vegetables Heat a wok or large skillet over high heat. Add the cooking oil and swirl it around to coat the cooking surface. Add the bell peppers, onion, and pineapple. Season lightly with salt and black pepper. Stir-fry until the vegetables are hot and the onion begins to turn translucent. Keep them slightly crisp rather than cooking them until completely soft. Add the garlic and continue stir-frying briefly, just until aromatic. Be careful not to burn it. Finish the Go Lo Yuk Pour the prepared sweet-and-sour sauce into the wok. Stir well, scraping the bottom of the wok so that the sauce combines with the vegetables and their juices. Bring the sauce to a gentle simmer. Stir the slurry again immediately before using, as the starch may have settled at the bottom. Pour it gradually into the simmering sauce while stirring continuously. Cook until the sauce becomes glossy and thick enough to cling to the meat and vegetables. Add the shredded pork ribs and gently toss until every piece is thoroughly coated and heated through. Avoid stirring too aggressively, or the tender pork may break apart. Turn off the heat and drizzle in the toasted sesame oil. Give everything one final toss, then transfer it to a serving plate. Garnish with sliced scallions and serve immediately with steamed rice. Succulent... Perfect over some rice... Recipe Video: