Pasta & Noodles

_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ If instructions are provided on the package you purchase, follow the guidelines printed there. If no guidelines are available, refer to the basic procedures described here.

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Cha gio are considered culinary treasures, delighting everyone who's tried them. Light and crispy, spring rolls are traditionally wrapped with rice paper. At Lemon Grass, however, we use a more durable type of spring roll wrapper made from wheat flour. Also used for Filipino-style lumpias, they are marketed under the Menlo brand and stocked in the frozen food department of Asian grocery stores. These 8 X 8-inch wrappers seal the filling so well that no oil can seep through during frying; this is not the case with rice paper.

Pho Bo Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. This beloved noodle soup is a complete meal in itself and is best served for breakfast or lunch on a weekend. Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the refrigerator, where it will last for three days. Many cookbooks call for it to be made with oxtail bones, but I prefer marrow bones and beef chuck, which is what pho cooks in Vietnam use. A good pho broth needs to be clear, not muddy and dark, certainly fragrant of beef, anise and ginger. You can serve this soup with several toppings, but the easiest ones to prepare at home are cooked and raw beef. To use broth that has been made in advance, bring it to a boil, then add fresh ginger to refresh it. Come serving time, get friends or family to help cook the noodles and assemble the bowls. Make sure that the broth is boiling hot and the bowls preheated. Allow about 1 part noodles to 3 parts broth for each bowl.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Pho Bo Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

"What really makes this Korean- inspired dish delightful is the contrast between the crisp vegetables and the soft, chewy sweet potato noodles," says Mai Pham. Look for the noodles at Asian markets; cellophane noodles (sold in the Asian foods section of many supermarkets) also work here. For best results, choose a thicker noodle, about the size of spaghettini. Serve this dish at room temperature as a side or main.

Great for a summer party, this recipe doubles easily, and most of the elements can be done ahead. "This dish exemplifies the lively and engaging nature of the Vietnamese table," says Mai Pham, "the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce." Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier.

If you're craving an aromatic Chinatown-style noodle soup, this recipe is a quick fix — especially if you use a roast chicken from the supermarket deli. (For another variation, try using roast duck from a Chinese deli instead.) The chrysanthemum leaves are a beautiful match with the delicate broth redolent of star anise, but watercress can be substituted if you like.