Noodle

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.

With three options for plating, you can enjoy these aromatic meatballs plain, in a rich coconut noodle soup, or with added heat from a bit of red curry paste.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

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 everything diced, sliced, minced, and prepped first.

This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.

This classic Japanese soup is both nourishing and comforting—just the thing for those midwinter blues.

Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

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 great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles—the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

On a cold winter day, this hearty soup is practically a meal in itself.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.