Chefs are ramping up the flavour on their menus through a masterful pairing of land-meets-sea

A staple from Shanghai featuring shrimp and spring-onion oil, plus a new twist on a bacon and egg breakfast

There are oodles of noodles. But whatever the meal you’re planning, one variety will work best

Hand-pulled and oil-slicked, soba, udon, ho fun, pho, laksa… Britain can’t get enough of the irresistible slurp factor