Noodle

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.

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.

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

For a gluten-free version, toss the shallots in cornstarch rather than flour.

Pansit palabok is a luscious, buttery, bisque–like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds.

With a sweet and tangy sauce, these rice noodles are a fast and fabulous dinner for any night of the week.

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

A simple dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.

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 need.

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations.

Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.

Cashews blend into a creamy (and gorgeously green-hued) sauce for these summery pork chop–topped cold noodles.

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

This cooling soba salad has a creamy, savory dressing flavored with tahini, miso, rice vinegar, and sriracha. Jicama matchsticks add crunch, while avocado contributes richness.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

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 all off with a slightly runny soft-boiled egg.