plate of kimchi tomato noodles on platter with eggs, sesame seeds, tomatoes, and cucumber

These cold kimchi tomato bibim noodles combine gochujang, kimchi juice, and tomato paste for a spicy, tangy twist on classic Korean bibim guksu.

Cold Kimchi Tomato Bibim Noodles

Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘f*** yeah’ out loud when I tasted this for the first time.

This creamy tomato and furikake pasta salad combines fresh veggies, spring onions, and umami-rich seasoning for a bold, satisfying side or light lunch. Ready in 30 minutes—no fancy tools required.

Tomato and Furikake Pasta Salad

You’ve had miso ramen, you’ve had Alfredo—but have you ever had them together? Leave it to Chrissy Teigen to come up with a hybrid that’s as bold and comforting as it sounds. This spicy miso chicken ramen leans on her 

 for a shortcut that’s creamy, a little fiery, and packed with umami. All you need is a few pantry staples, a cooked chicken breast, and one soft-boiled egg to pull it all together. Consider dinner handled.

bowl of spicy miso chicken ramen on counter

Made with her Cravings Spicy Miso Alfredo sauce, this creamy, umami-packed bowl comes together fast for an easy weeknight win.

Chrissy Teigen’s Spicy Miso Chicken Ramen

Knife-cut noodles (Dao Xiao Mian) are legendary in China, a specialty of the Shanxi province. They are known interchangeably as knife-shaved, knife-cut, pared noodles, or even peeled noodles. The method of making them is an art form that takes years of practice, but I've discovered an easier way to make them at home.

Homemade Knife-Cut Noodles with Simple Pork Chao Mian

, “This vermicelli noodle and tofu salad recipe is inspired by ketoprak, a dish so popular in Jakarta that the street-food vendors have usually sold out by 2pm. It’s so delicious that swathes of school children race out of the door as the two o’clock bell rings marking the end of the school day, and rush down to the vendors in an attempt to catch the last of the food cart’s supply. “This iconic dish is eaten by many people as a way to start their day. It’s traditionally served with fried tofu, steamed rice cake (lontong), cabbage, vermicelli, beansprouts, cucumber, and a generous serving of peanut sauce spiked with garlic and chiles. “The kettle is your friend in this no-cook version: boiling water makes instant peanut sauce, softens the rice vermicelli, blanches the edamame and warms through the cubes of tofu in one fell swoop. You can swap the edamame for frozen peas.” A few more tips: Kecap manis is a palm sugar-sweetened fermented soy sauce, a savory, caramel-y staple in Indonesian cooking. It’s well worth picking up at Asian markets or online, or Lara suggests this substitute: equal parts dark soy sauce and coconut sugar or brown sugar, stirred together. If your noodles are still too firm at the end of soaking, you can heat them (with the soaking water and other goodies) in a pot until they’re the texture you’re looking for, a minute or two, then drain.

Vermicelli Tofu Salad With Peanut Sauce From Lara Lee

This recipe is inspired by the lively, fragrant grilled eggplant dishes in Vietnamese cuisine. Here, spongy eggplants are grilled until silky and tender, and then tossed with nearly nước chấm, my piquant, vegan take on this foundational Vietnamese sauce. If you are grilling, the eggplant could also be cooked on a griddle for a smoky edge. 

Load the soba noodle salad with as many herbs as you can handle, for heightened vibrancy and fresh textures. As with all soba noodle salads, I recommend cooking the noodles a day ahead (or at least a few hours prior), tossing in some sesame or neutral oil and storing them in the fridge overnight, as this helps the noodles develop a firmer structure to stand up to the robust dressing.

Grilled Eggplant & Soba Noodle Salad With Nearly Nước Chấm

 Cookbook: While this old-fashioned country recipe traditionally uses an entire chicken—preferably a tough old bird—here I use chicken thighs, which braise beautifully in the pressure cooker. For the braising liquid, I like to use an inexpensive (don’t spend more than $10), medium-bodied red wine like a Beaujolais Villages. Buttered broad noodles are a traditional accompaniment.

Instant Pot Chicken in Red Wine Sauce

All wontons are dumplings but not all dumplings are wontons. Wontons, specifically, are a special type of slippery, silky, and wonderfully uneven dumplings. The filling is simple and the wrapper is thin and generous. Because of their simplicity, they take wonderfully to soups and robust sauces, and lively garnishes. Almost every region of China has its own variation of wonton, each of which goes by its own name. For this video, we’ll focus on two wonton variations: one from the north and the other from the south. Northern wontons, hundun 馄饨, translate to “irregular dumpling” and are small dumplings wrapped in an excess of a slippery, silky white wrapper eaten similarly to how noodles are eaten: in copious quantities in an elegant broth. Southern wontons, yuntun 云吞, on the other hand, translate to “cloud swallow.” Southern wontons are plump, juicy affairs: whole shrimp and well seasoned minced pork are stuffed inside thin, yellow wrappers and served with noodles in a shrimp based broth. This video will demonstrate the basic construction and physics of wontons, how to store them, how to cook them, and how to eat them. We’ll feature a slew of related techniques: emulsifying meat fillings, sealing/wrapping, boiling dumplings, building clear broths, cooking noodles, and making finishing oils. As for the ingredients, you should be able to find most in a regular grocery store or specialty store that sells east Asian groceries (our favorite online store is Umamicart for this very reason!). 

 may be one of the harder ingredients to find, even in some east Asian markets, and can always be ordered online if needed. However, it’s an important part of the traditional recipe, so it’s worth searching for. In a pinch, you can use dried pollack. The other ingredient that you may struggle to find is Chinese laver seaweed, which is round seaweed sheets (rather than the usual rectangular), used to make Northern Wontons. If you can find these discs in the grocery store, you can 

Southern Wontons

Lo mein translates as “stirred noodles.” This beloved Chinese dish is easy to make at home and customize based on the ingredients you have around. I especially like the wide variety of vegetables that I can put toward this recipe, although it’s best to use sturdier vegetables such as broccoli, napa cabbage, bok choy, or snap peas. This version relies on bok choy, but feel free to swap or add, depending on what’s in your fridge. Traditionally, lo mein uses egg-enriched wheat noodles that are boiled, then tossed with a savory sauce. To make this vegan, I opt for eggless, oiled yellow noodles for the same texture and taste (An-Tai brand works well). When that is not possible to find, I use flat, dried wheat noodles (such as Wu-Mu brand) and cook those most, but not all, of the way before stir-frying; in that case, start with ½ pound instead of 1 pound. This allows me to keep that great chewy texture even after combining it with the sauce. If you’re not vegan, feel free to get more classic lo mein noodles. The sauce here has two types of soy sauce (light for flavor and dark for color and saltiness), oyster sauce for the umami, and sugar to balance all the savoriness. After a quick stir-fry, the sauce clings to every noodle, glistening.

Vegetable Lo Mein

Catalan Food: Culture & Flavors from the Mediterranean

. Copyright © 2018 by Daniel Olivella and Caroline Wright. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Through opening B44 as one of the first Catalan restaurants in the U.S., I was able to showcase my heritage in a way that made my parents proud. It was there that my father began to see what I was doing, some version of what I had been fighting for as a kid. In Spain we were humble and never went to the one restaurant in town. Little did we know that, decades later, my dad—a man with whom I had very little in common as a kid—would go to his son’s restaurants and order everything off the menu. But the one dish he loved ordering most was my fidueà, a rich, briny reminder of home and everything we had left behind. 

 is similar to paella, but it is made with short toasted noodles called 

, which you can find at Hispanic markets. You can also toast the noodles yourself as described here. The dish starts on the stovetop just like paella, but then it is finished in the oven. You can tell it is done when you look into the oven and the noodles are standing up—or 

, as we say in Catalan, meaning “with an erection.” At its heart, Catalan cooking is down-to-earth home cooking, often done slowly while you relax and take care of other things around the house. Cooking authentic Catalan food is my own small way of continuing the revolution, I guess—through food.

Daniel Olivella's Fideuà (Fideo Noodle Paella)

This is a quick, easy, super-fast stir-fry recipe by Dale Talde that cooks in minutes. You have to soak the noodles for half an hour, which is the perfect time to prep the rest of the ingredients. Make sure before you start cooking that your pan is hot; the best way to test is to drizzle a little oil in the pan, and it should shimmer and smoke. The rest comes together quickly, so make sure your mise en place is ready to go and nearby. You can also try this dish for yourself at Dale's restaurant, Goosefeather, in Tarrytown, New York.

Dale Talde's Mushroom Slippery Noodles

If Americans have delivery pizza, then Koreans have 

, a popular black bean noodle dish studded with fatty pork. In Korea, you can order it over the phone and have a bowl delivered to your door in a matter of minutes. It’s not uncommon to see delivery men biking around the city with huge steel boxes on the backs of their bikes, filled with white plastic bowls of these incredible noodles, tightly wrapped with cling film and served alongside small dishes of 

 (Korean pickled daikon radish, a lurid yellow dream) and raw white onion (which tastes great doused in vinegar and dipped in black bean sauce). Once you finish your bowl, you can leave it outside your door, unwashed and all, and the delivery person will come back in a few hours to retrieve it. Mostly, the reason jjajangmyeon is the perfect meal for one is that it’s contained in a single bowl—and offers comfort on a day that leans into feelings of loneliness and solitude. It doesn’t hurt that, in Korea at least, you never have to leave your apartment or change out of your pj’s for a bowl of this comfort. My Black Day is February 14. I’ve always found Valentine’s Day an annual reminder to take care of myself, and to celebrate my independence. Pretending that Feb. 14 doesn’t exist is a cynically boring way to go about the holiday, however plastic and Hallmark-manufactured it is. My thought is: Why shouldn’t single people get to celebrate love? Even more when it’s self-love?

Jjajangmyeon (Korean Black Bean Noodles)

The best bowl of naengmyeon I’ve had was during a trip to Seoul a few years ago to visit my Korean relatives. It’s one of my most vivid food memories—sitting with my uncles, slurping huge bowls of cold naengmyeon on an extremely humid summer day. 

There are two main varieties of naengmyeon: mul naengmyeon and bibim naengmyeon. Mul naengmyeon, which consists of cold noodles in a clear beef-based broth, is more widely known, but its sibling, bibim naengmyeon, is just as delicious and refreshing. Bibim naengmyeon is cold noodles mixed in a spicy gochujang-based sauce and topped with a variety of vegetables. While I love them both, I have a penchant for anything spicy. If I’m deciding between the two, I’ll usually order bibim naengmyeon for myself and hope that someone else orders mul naengmyeon so I can steal a few bites of theirs. 

The sauce is the hero in this recipe—it’s mostly spicy, but also slightly sweet, salty, and sour, and best of all comes together in just a few minutes. It’s also great made in advance because as it sits in the fridge, the flavors deepen and become more complex. 

The quick pickled radish part of the recipe comes from my aunt on my mom’s side, who is my go-to expert on all things Korean cooking. There’s a decent amount of prep worked involved in this recipe, but once everything is ready to go, the cooking is minimal. P.S.: If you omit the egg, it’s a vegan dish and is the perfect make-ahead weekday lunch, if you ask me.

Note: Restaurants often have yellow mustard paste and vinegar on standby at the table. If you want an extra spice kick or zing, you can add a small spoonful of these on the noodles.

Bibim Naengmyeon (Spicy Cold Buckwheat Noodles)

This is Jewish comfort food at its finest—carbs on carbs!—with toasty buckwheat and bow-tie noodles. Onions, mushrooms, and herbs provide just enough veg and greenery to call this a one-dish dinner. This recipe is an exercise in multitasking, but each one is easy-peasy. Reading through the steps a couple times before starting helps. If my family’s rendition of a classic kasha varnishkes recipe is untraditional, my own is even less so—streamlined in places, stretched in others. Here's what I did: 

Extra-virgin olive oil instead of schmaltz.

 Because it’s what I always have on hand. Of course, if chicken fat just happens to be nearby, yes please. You could do butter, too, or some combination of the three. 

 Kash varn recipes often coat the buckwheat in beaten egg or egg white, to encourage separation and fluff, then cook 1 part grains to 2 parts water, much like rice. I wanted to streamline this—also, produce more consistent results. Sometimes the absorption method worked for me. Other times, mushy gloop. Martha Rose Shulman talked about her own similarly 

. Her solution: cracked buckwheat, almost like bulgur (the only catch, this is tougher to find). My solution: boiling the grains in a large volume of salty water, like pasta. 

 cookbook author Lindsay Maitland Hunt wrote all about this game-changing technique for us just a couple months ago. It works wonders here. 

 If we’re caramelizing the onions on the stove, why not just add the mushrooms to that pan? A couple thoughts: If we’re caramelizing the onions, then sautéing the mushrooms, all in the same pan, that’ll take longer. We also don’t want to crowd the mushrooms. By roasting, these two components can work simultaneously. Plus, the mushrooms can spread out and do their thing, becoming deeply browned and flavorful. 

Add salty, starchy pasta water at the end.

 This Italian pasta trick is especially welcome here, where there isn’t much else going on besides your chosen fat. The pasta water helps create a pseudo-sauce, for the noodles and kasha and onions and mushrooms to drink up, then have a good time. You will, too.

Kasha Varnishkes

My eternal love for dried pasta will never dwindle, but my relationship with this pantry staple has changed over these past few weeks. As I’ve relied on pasta more and more during this pandemic, I’ve needed to dig deep into my cooking creativity to avoid boredom. My solution: Create pasta sauces that feature puréed vegetables—the results are silky, creamy, and deeply flavorful. Maybe you’ve already tried this with 

. Really, the options are endless when it comes to veggie sauces. A recent experiment with puréed fava beans yielded a sauce that tasted earthy and delicate, with small hints of lemon, mint, and roasted garlic. Of course, fresh favas can be tricky to track down. If you can get a hold of some, I highly recommend swapping them into this recipe (instead of 2 cups of blanched peas, just use 2 cups shucked fava beans). After favas, the next best thing might already be in your freezer: frozen peas. Reserving some of the pasta cooking water is all that’s needed to transform pea purée into a sauce that beautifully clings to the pasta. Finely grated Pecorino Romano will add additional creaminess and umami, but you could easily omit the cheese and serve a vegan pasta that tastes nearly as rich as any Alfredo sauce. If you don’t have peas, try making a purée out of sautéed fennel or even marinated artichoke hearts. And if you don’t have leeks, you can swap in anything from onions to shallots to scallions. This is a recipe that’s meant to be versatile—especially now, when grocery shopping is more difficult than it used to be. Use the recipe as a guideline rather than a contract, and if you end up making some delicious adjustments, leave a comment below and please tell us all about it.

Pasta With Green Pea Sauce & Lots of Pecorino 

Here's a small quiz that you should take before making this pasta recipe:

1. Are you hungry?

2. Are you hungry for carbs? Lots and lots of carbs?

3. Do you have about 20 minutes to spare?

4. Would you like to eat a pasta that does not mess around?

5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream mushroom garlic wine situation on the fast track to your mouth?

6. When cooking with wine, are you interested in using some for the dish and then drink some just on the side, for yourself? Will you at least humor that idea?

7. Are you definitely 100% not on a diet?

If you answered yes to all of these questions, then perhaps you are my soulmate. If you answered yes to even one of them, I know what you need to make for dinner. And it's right here below.

You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND a sprinkle of Parmesan cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. And you might question the balsamic vinegar. Please don't, and try not to use a substitute, it really helps tie this dish together. You won't regret it. This is officially what we call No Regrets Pasta. Enjoy it!

Creamy Mushroom Pasta

This sweet potato pasta is the perfect way to enjoy a plate of creamy pasta, but without the dairy and cheese. This recipe is loaded with sweet potato flavor, which marries deliciously with Cajun seasonings and of course the amazing chunkiness of rigatoni. Inspired by my Southern and
Jamaican roots, this pasta adds real comfort to dinnertime meals. Whip it together in 20 short minutes and make the sauce ahead for an easier cooking experience.

Sweet potato puree or mash is one of my favorite ingredients to use as a binder and natural sweetener. I include it in all sorts of sweet and savory dishes ranging from pancakes and waffles to pasta, tacos, and brownies. I even include it in the occasional smoothie or drink! For that
reason, I love having this puree (or mash) on hand stored tightly sealed in my refrigerator so that it’s an easy “pull-out-and-add” ingredient. Growing up, I remember seeing the grown-ups cook sweet potatoes in boiling salted water before mashing them up and adding them to whatever dish they were making. However, it wasn’t until I began to cook more and more that I realized while this method isn’t wrong, you get better results from roasting the sweet potatoes rather than boiling them. Roasting reduces their moisture content, concentrating their flavor and creating a thick and creamy puree or mash.

After roasting the potatoes in the oven, cut them down the middle, then open them up and scoop the insides into a high-powered blender. Pour in ¼ cup water and blend until completely smooth and pureed, 2 to 3 minutes.

Cajun Sweet Potato Rigatoni With Kale

Joe was wildly incompetent in the kitchen until he started connecting with his Jewish heritage through food. That meant exploring family recipes and stories, and finding out what other Jews were whipping up in their kitchens. Exploring his Yiddishkeit through food led him to the doors of Shalom Japan in Williamsburg, Brooklyn, for a bowl of matzo ball ramen soup, a dish he first learned about in a YIVO Institute course on Jewish food. The seamless combination of cultures is something that Joe continues to search for and experiment with in his ongoing exploration of the evolution of Jewish cuisine.

 The beauty of this dish is how easy it is for amateur home cooks to experiment with. You're not messing with baking ratios, so go ahead and throw in that spice you like, make your own broth, or use your family's cherished matzo ball recipe (or just buy the mix, like my aunt—no shame). Like every soup that's ever been made, this bowl of matzo ball ramen gets better after a night or two in the fridge. Whenever you do eat it, don't forget to slurp!

Matzo Ball Ramen

This recipe is quick and satisfying. Think boxed mac and cheese, but even better. The simple combination of salty, starchy pasta water, a little butter, and your favorite semi-firm cheese (we used goat gouda) yields a creamy, savory, highly addictive sauce. 

3-Ingredient Macaroni & Cheese

Night + Market chef Kris Yenbamroong’s famous pad Thai uses only ingredients you’d find at pretty much any grocery store—not because it’s easier, but because that's just how his grandma does it. It’s so good and simple (the cook time is ... 3 minutes), nothing will stop you from having it for dinner tonight. He writes, "Here are my pad Thai ground rules: Some chefs like to keep the toppings separate. I don’t. I toss in the green onions and bean sprouts right after turning off the heat so they are incorporated but remain crunchy. The roasted chiles and crushed peanuts are arranged next to the noodles for easy mixing access, along with a lime wedge to squeeze on top. This arrangement makes it easier to scarf down a plate once it hits the table, which is the best way to eat pad Thai. I like my sauce to be direct and sharp, which is why I use white sugar and white vinegar as opposed to the subtler (and harder to find) palm sugar and tamarind water. I never use fresh noodles, only dried rice stick noodles soaked beforehand because I find them more consistent. I don’t use an abundance of meat—the noodles should be the focus—and I prefer the egg to be cooked through but still soft, so that it can incorporate into the noodles as a distinct ingredient rather than as a coating, like with pasta carbonara. On the opposite end of the spectrum, don’t cook the egg too much early on, or by the time the noodles are finished, it will look like rubbery scrambled eggs from a bad hotel buffet. If you time everything right (which might take a few tries to master), you’ll end up with chewy, sauce-infused noodles, soft bits of egg, and crunchy bean sprouts and green onion. You’ll never need another pad Thai recipe again." Recipe slightly adapted from 

Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends

Pad Thai From Kris Yenbamroong

A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. 

Spring Soba Noodle Salad with Fava Beans

Don't have an Instant Pot or pressure cooker? Double the amounts of the braising liquid (soy sauce through water), ginger, and green onions, and combine with the pork in an ovenproof pot. Bring to simmer on the stovetop, then transfer to a 300 degree F oven (with the lid left ajar) for about 3 hours, or until the pork is fork tender.

Instant Pot (or Not) Soy-Ginger Pork with Noodles and Greens

More often than not I will have all the necessities in the fridge: a nub of Parmesan cheese, a few strips of bacon, definitely some eggs, and always the H-Mart gallon sized tub of kimchi that permanently resides on the bottom shelf. If we’ve grocery shopped that week, we will have remembered to purchase a few cartons of Sun Noodle fresh ramen, the exact brand that supplies noodles to most of the ramen joints in New York City, and the perfectly springy noodle for this dish. The whole thing cooks in just 15 minutes, minimizing time slaved over the stove and maximizing weeknight Netflix binging. 

Want to hear more about Korean-American food? On our new podcast 

—a show that explores culture through food and music—host Peter J. Kim talks instant ramyeun hacks, kimchi-jjigae, cheonggukjang, and more with chef Roy Choi and comedian Margaret Cho—check out the episode 

Kimchi Carbonara

My naturopath put me on an elimination diet, which is just another term for extreme detox. Gluten, dairy, eggs, sugar, soy, honey, and many more things are not allowed. I struggled to find interesting recipes that I could eat and still feel satisfied and not bored, but I found very little. I came up with this dish by trying to empty a number of items from the cupboard, and it quickly became a favorite.

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