Author: Sharon Buck
Author: Corinne Trang
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Maggie Ruggiero
This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.
Author: Keiko Ohtao
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Jennifer Iserloh
Author: Deborah Madison
Author: Michael Romano
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Author: Claire Saffitz
Author: Ron Suhanosky
Author: Shih Yu Chen Kuo
Author: Andy Ricker
Author: Maggie Ruggiero
Author: Grace Young
Author: Alfred Portale
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Author: Cheryl Slocum
Author: Corinne Trang
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
Author: Sheila Lukins
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.
Author: Chris Morocco
Author: Mollie Katzen
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it...
Author: Candice Kumai
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Pansit (pronounced pan-SIT) simply means "noodle." It's the word that follows pansit that tells you either the type of noodle in the dish or the style of preparation. Here palabok refers to both. Pansit...
Author: Nicole Ponseca
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang