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Hokkien noodles refer not to a specific kind of noodle, but to the style of noodle dishes made by Hokkien people originally from Fujian province as they travelled through Southeast Asia. In Australia, the name refers to any simple stir-fried noodles.
Hokkien fried noodles Source: Adam Liaw
It’s impossible to think of Thai food without thinking of pad Thai, perhaps the best-known Thai dish in the world - and it's pretty straightforward to make.
Source: Alana Dimou
This is Matthew Evan's version of the classic spicy Beijing noodles but with less pork and more veggies! "Make sure you use free-range pork mince".
Spicy pork noodles. Source: Alan Benson
This recipe takes its cues from the legendarily spicy cuisine of Chongqing, in China’s Sichuan province. There are a few Sichuan-specific ingredients required here but nothing that you won’t find at any good Chinese grocery store.
Source: Sharyn Cairns
This dish uses long, thin wheat noodles served cold and tossed with a spicy sauce and served with hard-boiled eggs and sliced cucumbers. What's best is that it's done in under 10 minutes!
Source: Billy Law
A healthy 10-minute miso noodle bowl, super nourishing and easy dish to cook after a long day. Adjust the soup by putting more or less of the miso paste.
Source: Danielle Abou Karam
Aromatic five-spice powder is used extensively in Hong Kong cuisine and is beautiful as a seasoning for fatty duck meat.
Source: Adam Liaw
The secret to this classic Thai noodle dish is to have all your ingredients chopped, prepped or measured out before you start cooking.
Source: Wok Vs Pot with Marion and Silvia
A favourite street food in Taiwan, these cold sesame noodles use a thin wheat noodle which is covered in a creamy sesame, peanut and soy sauce. The dish is so popular in Taiwan, you can even find it at 7-Eleven stores!
Source: Ben Dearnley
Popular with peasants and nobility alike in China, this thick fresh wheat noodles with pork and bean sauce, is almost like a "Beijing bolognese" says Adam Liaw.
Zhajiangmen (fried sauce noodle) Source: Adam Liaw
