Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Author: Mindy Hermann, RDN
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
Author: Carla Snyder
Author: Jennifer Iserloh
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With...
Author: Masaharu Morimoto
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
Author: Andrea Albin
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Author: Alfred Portale
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
Author: Harley Pasternak, M.Sc.
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Author: Chris Fischer
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: Ivy Manning
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: Kerri Conan
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you...
Author: Anna Jones
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Author: Bon Appétit Test Kitchen
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Author: Selma Brown Morrow
Simple and flavorful, fried noodles seasoned with shoyu is one of those more-than-a-snack, not-quite-a-meal foods you find all over Hawai'i.
Author: Sheldon Simeon
Author: Ellen Slaby
Author: Ron Suhanosky
This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.
Author: Keiko Ohtao
Author: Alison Roman
Author: Amy Lesen
This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).
Author: Alison Roman
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Author: Mary Frances Heck
Author: Andy Ricker