Noodle

Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze. 

An Italian American favorite gets an Asian spin with chubby udon noodles and a dab of assertive Korean doenjang in the garlicky soy-butter sauce.

Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce.

This tuna casserole recipe has a homemade cream of mushroom sauce hit with cheddar cheese and a crunchy potato chip topping.

A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.

Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting vegetarian one-skillet meal.

Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.

Not every chicken soup needs hours on the stove. This weeknight number gets a jump-start in flavor from browned ginger and bone-in chicken breasts.

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.