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‘To Asia, With Love’ cookbook author makes soy sauce chow mein (for breakfast!)


As TODAY Food continues to celebrate Asian American-Pacific Islander Heritage Month, Chinese-Australian food writer Hetty McKinnon demonstrates a recipe from her new cookbook, “To Asia, With Love”: soy sauce chow mein (for breakfast!). She also spotlights flourless soy sauce brownies and “life-changing” udon noodles.