For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Author: Chris Fischer
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
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
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without...
Author: Rhoda Boone
Author: Andrea Albin
Author: Sheila Lukins
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
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
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks
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
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Author: Sam Hazen
This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Ivy Manning
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
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
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
Author: Julia Turshen
Author: Alison Roman
Author: Lisa Zwirn
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: Sharon Buck
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Author: Mindy Hermann, RDN
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
This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.
Author: Jessica Battilana
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
Author: Harley Pasternak, M.Sc.
Author: Carla Snyder
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell