Cover; Title; Copyright; Contents; Introduction; Making Noodles; Fresh Rice Vermicelli or String-Hoppers (Mifen or Idyapam); Fresh Broad Rice Noodles (Kuay Tiao); Fresh Plain Wheat Noodles; Homemade Fresh Egg Noodles; Fresh Cooked Wheat Noodles (Hokkien Mee); Cantonese-Style All-Egg Noodles; Chinese-Style Egg Noodles; Simple Egg Noodles; Japanese Buckwheat Noodles (Soba); Japanese Thick Wheat Noodles (Udon); South Asian Wholemeal Noodles; New Year Cake or Glutinous Rice Flour Cake (Nian Gao); Ladakhi Handmade Bow-Tie Noodles; How to Prepare Noodles and Accompaniments; Techniques; Equipment

MeasurementsWeights and Measures; Serving Sizes; Condiments, Sauces, Oils, Stocks and Garnishes; Anatto Oil; Fried Shallots and Shallot Oil; Fried Garlic and Garlic Oil; Burmese Fried Garlic; Sambal Belacan; Sambal Belacan with Lime Juice; Fresh Red Chillies with Light Sauce; Pickled Green Chillies; Cooked Dried Red Chilli Paste; Raw Dried Red Chilli Paste; Dried Red Chilli Paste with Dried Prawns; Singapore-Style Fresh Red Chilli-Vinegar Sauce; Garlic Chilli Sauce; Thai Chilli-Vinegar Dip; Chinese Salted Tientsin Cabbage; Chinese Chilli Oil; Hong Kong Dried Chilli Oil

Toasted Red Chilli FlakesCambodian Spicy-Sweet Fish Sauce (Tuk Trey Chu P'em); Seven-Flavour Chilli (Shichimi Togarashi); Garam Masala; Straits Chinese Meat Curry Powder; Korean Sesame Salt; Vietnamese Chilli Dipping Sauce (Nuoc Cham); Quickie Pickled Radish, Chinese-Style; Korean Kimchi; Chinese Fish Balls and Fish Cakes; Prawn Cakes; Meat Balls; Boiled Prawns; Chinese Red Roast Pork (Cha Shao); Burmese Dhal Crackers; Pork Stock; Prawn Stock; Fish Stock; Chicken Stock; Beef Stock; Lard; Dashi; Rice Noodles; Rice Vermicelli; Singapore Noodles

Fried Rice Vermicelli with Fish Sauce and Lime JuiceVegetarian Vermicelli with Five-Spice Powder; Spicy Rice Vermicelli Fried with Herbs; Rice Vermicelli Fried With Soy Sauce; Rice Vermicelli Fried with Oyster Sauce; Fried Shan Noodles (Khowsen Kho); Fried Rice Vermicelli, Thai-Style (Pad Thai); Dry Rice Vermicelli, Malay-Style (Dry Mee Siam); Crispy Thai Rice Noodles (Mee Krob); Vegetarian Rice Vermicelli, Indian-Style; South Indian / Sri Lankan Fried Rice Noodles (Fried Idyapam with Curry Leaves); South Indian / Sri Lanka n Rice Noodles with Coconut Soup (Steamed Idyapam with Sothi)

Arakan Rice Noodle Salad and Fish Soup (Rakhine Monti Thoke)Fried Noodles, Filipino-Style (Pancit Guisado); Filipino-Style Noodles in Prawn Sauce (Pancit Luglug); Cambodian Laksa; Rice Noodles in Coconut Gravy, Sarawak-Style (Sarawak Laksa); Rice Noodles in Fish Soup, Penang-Style (Penang Laksa); Rice Noodles in Coconut Gravy, Singapore-Style (Singapore Laksa); Rice Vermicelli in Spicy Coconut Gravy, Laotian-Style (Khao Poon Nam Phik); Rice Noodles in Fish Soup, Burmese-Style (Mohinga); Mohinga with Coconut Milk; Rice Vermicelli with Coconut Cream, Thai-Style (Khanom Jeen Sao Nam)

Thai Coconut Rice Noodles (The Original Mee Siam)