The star of Netflix’s Chef’s Table reveals the secrets to two of her stellar noodle sauces: egg and tomato, and hearty pork mince

My restaurants are all about the noodles – fresh hand-pulled biang biang noodles in particular. They’re not the easiest things to make, though, and are certainly not something a novice would want to tackle for a midweek meal at home, which is where shop-bought alternatives come in so handy. If possible, buy fresh “knife-cut” noodles from a Chinese or Asian food store – ideally wider, flat ones, though very young children will probably find dragon whisker noodles easier to handle. Today’s two recipes are both quick and easy home-style sauces that will bring comforting flavours to your table in no time. At my restaurants, we even serve a dish that combines the two, and it’s incredibly popular, so once you’ve got the hang of these, you might want to try recreating that at home, too.