Discover the world of noodles with these 5 delicious recipes

Ingredients

• 300 g spaghetti
• 4 cloves of garlic, finely chopped
• 1 red pepper, finely chopped
• 4 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped
• Parmesan cheese (optional)

Instructions

1. Cook the spaghetti according to the instructions on the packet.
2. Heat the olive oil in a large pan over medium-high heat. Add the garlic and red pepper and fry briefly until fragrant.
3. Add the cooked spaghetti to the pan and mix well so that the noodles are coated with the oil and garlic.
4. Season to taste with salt and pepper and garnish with fresh parsley and some grated Parmesan cheese, if desired.

Ingredients

• 200 g rice noodles
• 2 tbsp tamarind juice
• 3 tbsp fish sauce
• 2 tbsp palm sugar (or brown sugar)
• 2 tbsp vegetable oil
• 2 cloves of garlic, finely chopped
• 100 g firm tofu, diced
• 2 eggs, beaten
• 100 g prawns (optional)
• 100 g bean sprouts
• 2 spring onions, cut into rings
• 50 g peanuts, coarsely chopped
• Fresh coriander, chopped
• Lime wedges, for garnish

Instructions

1. Soak the rice noodles according to the instructions on the packet.
2. Mix the tamarind juice, fish sauce and palm sugar in a bowl and set aside.
3. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and fry until fragrant.
4. Add the tofu and fry until golden brown. Then add the eggs and stir until cooked.
5. Add the prawns (if using) and fry until cooked.
6. Add the soaked rice noodles to the pan, followed by the tamarind mixture. Mix everything well.
7. Add the bean sprouts and spring onions and stir-fry for a few more minutes until everything is well heated.

Ingredients

• 400 g ramen noodles
• 1 litre chicken stock
• 2 tbsp soy sauce
• 2 tbsp mirin (Japanese sweet rice wine)
• 2 cloves of garlic, finely chopped
• 1 tbsp ginger, finely chopped
• Boiled eggs, sliced
• Cooked and sliced pork (chashu) or grilled chicken (optional)
• Wakame (dried seaweed)
• Spring onions, cut into rings
• Toasted sesame seeds

Instructions

1. Cook the ramen noodles according to the instructions on the packet. Rinse under cold water and set aside.
2. Heat the chicken stock in a large pan. Add the soy sauce, mirin, garlic and ginger and bring to a simmer.
3. Divide the cooked noodles among bowls. Pour the hot broth over them.
4. Garnish with slices of boiled egg, pork or chicken, wakame, spring onions and toasted sesame seeds.

Ingredients

• 200 g rice vermicelli
• 1 litre of beef broth
• 2 star anise
• 2 cinnamon sticks
• 4 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 onion, sliced
• 2 cloves of garlic, finely chopped
• Thinly sliced beef (e.g. steak or roast beef)
• Fresh herbs such as mint, coriander and basil
• Bean sprouts
• Lime wedges

Instructions

1. Cook the rice vermicelli according to the instructions on the packet. Rinse under cold water and set aside.
2. Heat the beef stock in a large pan. Add the star anise, cinnamon sticks, cloves, coriander seeds, cumin seeds, onion and garlic. Bring to a simmer.
3. Divide cooked rice vermicelli among bowls. Arrange thinly sliced beef on top.
4. Pour the hot broth over the noodles and meat.
5. Serve with fresh herbs, bean sprouts and lime wedges.

Ingredients

• 200 g sweet potato noodles (japchae noodles)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 cloves of garlic, finely chopped
• 1 onion, thinly sliced
• A handful of spinach
• A handful of carrot, cut julienne
• A handful of shiitake mushrooms, sliced
• A handful of pepper, cut into thin strips
• Toasted sesame seeds

Instructions

1. Cook the sweet potato noodles according to the instructions on the packet. Rinse under cold water and set aside.
2. Mix the soy sauce, sesame oil and sugar in a bowl.
3. Heat some oil in a pan over medium-high heat. Add the garlic and fry until fragrant.
4. Add the onion, spinach, carrot, shiitake mushrooms and pepper and stir-fry until tender.
5. Add the cooked noodles and soy sauce mixture to the pan. Mix everything well and cook for a few more minutes.
6. Garnish with toasted sesame seeds.