This light, simple dish is a fabulous way to use up leftover rotisserie chicken. It’s wonderful served warm, but you can also make it ahead and enjoy it later as a chilled picnic or lunchbox-perfect ...

While shopping at an Asian market last week, I found three kinds of basil. So I rounded up a friendly produce clerk and asked about the differences. That’s how I ended up using red (Thai) basil in ...

1 package Sun Noodle udon ½ teaspoon wasabi paste 1 tablespoon butter 1½ tablespoon shoyu 1½ tablespoon dashi Pinch of sugar 1 teaspoon garlic, minced Black sesame seeds, for garnish In a sauté pan, ...

Add Yahoo as a preferred source to see more of our stories on Google. Learn how to make Chicken Yaki Udon with a rich soy butter glaze in just 20 minutes. This Japanese stir-fried noodle dish combines ...

Udon noodles are thick, Japanese wheat-flour noodles that work well in both cold and hot dishes. Regardless of the kind of dish they’re used in, however, udon are always slurped. It’s acceptable and ...

About two years ago my friend, Rachael, introduced me to Udon soup at lunch on a cold winter day in New York City. We picked it up at a to-go Japanese counter in a cafeteria-style setup. It was a lot ...

This light, simple dish is a fabulous way to use up leftover rotisserie chicken. It’s wonderful served warm, but you can also make it ahead and enjoy it later as a chilled picnic or lunchbox-perfect ...

Bring a pot of water to the boil and season with salt, then add the chicken and poach for 15 minutes or until cooked. Remove and rest. Place noodles into a bowl and cover with boiling water, leave to ...