Noodle

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

The magic is all in the sauce.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken. 

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.

In this riff on Singapore-style curry noodles, shawarma spice takes the place of curry powder. Cauliflower, corn, and peas add pops of texture and sweetness.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.