Notes about Recipes in this book

• Slow-braised sugo with tagliatelle

  • Astrid5555 on May 05, 2022

    Great for a cosy Sunday lunch or dinner when you don’t want to spend too much time actively cooking. While the sauce slowly simmers for up to 4 hours you can spend your time doing something else. Served with homemade tagliatelle pasta from another book.

• Fried Shanghai noodles with pork belly and kale

  • meginyeg on March 05, 2023

    We used udon noodles. I omitted kale and added broccoli, mushrooms, and bokchoy. I thought the sauce was a little bland so I added some fish sauce and black bean & garlic sauce. Everyone enjoyed it.

• Authentic beef chow fun with 2 kinds of soy sauce

  • chawkins on November 21, 2023

    A decent version of this dish. I upped the vegetables in the dish by doubling the amount of sprouts and served the noodle over a bed of stir-fry Shanghai bok choy. The lead-in to the recipe mentioned that either fresh or dried noodles could be used, however the ingredient list just said wide rice noodle without specifying fresh or dried. Since the direction portion of the recipe told you to cook the noodle as directed on the package, I assumed it meant dried. They asked for 8 oz of noodles and I used 16 oz of fresh noodle and skipped the precooking part.

  • meginyeg on March 10, 2026

    Everyone including the 9 year old liked this. I couldn't find sprouts but added mushrooms, cabbage and red pepper. Will make this again.

• Spicy sesame chili oil noodles

  • lean1 on June 16, 2024

    This is a pretty hot dish. I used 1/2 of the chili oil and lo mein noodles 7oz approx. It was still pretty hot. I added roasted chicken to it.

• Lemongrass beef vermicelli bowl

  • Bessp on May 28, 2024

    This went down very well. I made it pretty much exactly according the recipe. It was pretty quick and very tasty. This would make an excellent summer meal to prep for lunches. I used persian cucumbers and iceberg lettuce. I also added a bit of mint. because I had it. The beef would be quite salty on its own, but it balanced the plain noodles and lettuce well.

• Bone marrow and squid Mafalda

  • eclairea on September 13, 2025

    A dud, despite the promising flavour combo :(

• Spicy pork Sichuan dan dan mian

  • meginyeg on November 08, 2024

    This was delicious. And relatively quick and easy to make.

• Oven-roasted yakiudon al pastor

  • Bessp on August 26, 2024

    Delicious sauce, had a nice balance of heat and sweetness. The pork came out kind of chewy for us, for this cut I'd usually put it in the instant pot/ do a slow braise to get it tender and unctuous. Maybe next time I'll let it marinate a bit longer to let the pineapple juice do its thing, and/ or slice the pork thinner. The udon was a nice addition. The salsa was very quick and tasty. Overall a solid weekend dinner.

• Smoky bacon kimchi fried udon

  • darkpizza on April 22, 2026

    A little spicy for me bc i am weak of body but the flavors are excellent!

• Canned fish can taste this good, too (Bucatini con le sarde)

  • Astrid5555 on September 24, 2022

    Not a big fan of fennel in pasta, but this one was ok because of the perfect tinned sardines we had on hand. Quick & easy!

• Chinese BBQ pork (Char siu)

  • chawkins on January 08, 2024

    This turned out very well and tasted great. Because of the use of red fermented tofu and its liquid, they even took on a reddish tint just like the stored bought ones. I used two strips of Costco boneless country spare ribs that weighed a little over 1.5 lb, so I scaled the marinade up by 50%, but made a mistake with the honey calculation, instead of multiplying by 1.5, I multiplied by .5. However, I made it up by adding a tad of honey to the glaze.

• Pumpkin sage lasagna

  • meginyeg on November 07, 2023

    This was ok. Easy enough to make and we enjoyed the leftovers. Will pair with a salad next time.