Chinese noodles come in a variety of shapes and sizes and in today's programme
Ken Hom gives a guide to the most common types. He shows how to make delicious stir-fried rice noodles with vegetables, and in Hong Kong a young chef demonstrates the spectacular art of noodle-making. Ken also makes an ideal winter dish, fragrant Peking braised lamb, and a quick-and-easy vegetable dish, lettuce with oyster sauce. (R) (e)
Book. £8.95 hardback. £5.95 paperback, from booksellers
For a free leaflet on where to obtain authentic Chinese ingredients, send large sae to [address removed]