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All About

Asian noodles

Explore 98 recipes, 4 articles, 5 galleries, 65 videos, and more

recipe

A perfect make-ahead lunch, these noodles -- made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes -- can be prepared and refrigerated for up to week. It takes just minutes to cook udon noodles and coarsely chop baby bok choy to toss with the sauce.

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recipe

Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.

article

Martha kicks off our noodle show with a behind-the-scenes look at Chef Jean-Georges Vongerichten's new restaurant, Matsugen, and an overview of different types of noodles from chef Takashi Yagihashi of Chicago's Takashi restaurant.

recipe

When the steaming broth is ladled into the bowl, the eye of round cooks and the onion and scallions lose their raw edge. The broth can be made up to one month ahead; remove the brisket and let the broth cool to room temperature before freezing. Wrap the brisket tightly in plastic, store it in a resealable freezer bag, and freeze it; thaw completely in the refrigerator before slicing.

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