Sun-dried tomatoes, basil and fat-free cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.
'noodles' on Serious Eats
I realize barbecue spaghetti sounds wrong. The authentic pasta lover in me scoffs at the heavy-handed sauce, while my barbecue side can't deal with the meat playing second fiddle to noodles. But while it may be "mutant barbecue," as it is called in the caption in this recipe from Mike Mills's Peace, Love, & Barbecue, that doesn't mean it isn't good.
There are many reason this casserole is a classic...it's comforting, easy to make, and oh so yummy.
[Photo: Kathy YL Chan] Rai Rai Ken doesn't rank in the ramen leagues of Ippudo or Hide-Chan, but I've still been a faithful diner at this East Village ramen shop for years. It's not the traditional ramen I come...
As far as random food holidays go, today's is pretty sweet: It's National Noodle Day! Celebrate by eating noodles, thinking about noodles, making noodles, or watching someone else make noodles. In this video narrated by Alton Brown, chef Danny Yip from Los Angeles-based restaurant Mr. Chow demonstrates the skill that goes into making Chinese hand pulled noodles.
It's hard to argue with a huge bowl of steaming hot, salty, meaty broth with a pile of bouncy noodles to slurp and tender, slow-cooked pork belly. But there's a difference between ramen-I'd-eat-for-a-quick-and-filling-meal (any), and ramen-so-good-it's-worth-a-national-obsession (rare). These days, there are Manhattan neighborhoods that are almost as dense with ramen-ya as a Tokyo train station. Our goal: to cull the good from the great.
As far as food destinations in the city go, Midtown East is a tough sell. No significant nightlife to speak of, no real ethnic enclaves, not even a bustling lunch scene, which is what makes it an odd location for one of the best ramen-ya in the city.
As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns.
Flushing, Queens, in many ways, is its own world. While only two stops away from Manhattan on the Long Island Railroad, this is a land of $900 one-bedroom apartments and brilliant $4 bowls of noodles. You know you've stepped foot in the right place when the signs are covered in symbols and the pavement jostles with immigrants. But with so many menus only in Chinese, and so many wonderful shop owners lacking a command of English, the food scene can be difficult to navigate. Here's our comprehensive guide to Flushing food courts, Part I: translated menus, clickable maps, and more!
[Photo credit: Lingbo Li] I have fond memories of Henanese people. I befriended a family of Henan migrants of China's Islamic Hui ethnic minority who ran a restaurant down the street from my Shanghai sublet. They served excellent lamb...
The restaurant Chả Cá La Vong in Hanoi makes the definitive bowl of Chả Cá, but everywhere we went in Hanoi, there were noodle joints serving their unique version of the dish. The major elements of the dish were as follows: a white-fleshed fish like catfish or snakehead seasoned with turmeric, seared, with plenty of dill and green onions on top; a bed of rice noodles; roasted peanuts; and an assortment of herbaceous greens.
I've gone a little noodle crazy. Though I've done my fair share of Italian pasta dishes over the years, it wasn't until the past few months that I started eating Asian noodles with abandon. I guess I finally realized a simple sauce and vegetables works just as well for udon as it can for spaghetti. This recipe from The Kitchn is one of the better ones I've found recently.
[Photo: Kathy YL Chan] Bo Ky is never exceptional, but always delicious, and more importantly, reliable. It's one of the few restaurants serving hot noodle soup dishes that I find myself craving even on stickier summer days. Nearly half...
Learn more about pink peppercorns here » During the summer my thoughts turn to spicy fare. It makes you sweat, in a good way, and if you can't beat the heat, you may as well fight it on its own...
Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all.
Korean cold noodles, naengmyeon, are Korea's counterpart to Japanese soba. Both naengmyeon and soba can be made from buckwheat; both can be served cold in a savory broth, topped with an assorted of refreshing vegetables and fish. On a hot summer's day, naengmyeon is an ideal one-bowl dish requiring so little cooking on the stove that you'll be contentedly slurping noodles long before your kitchen's had a chance to heat up.
We've probably all eaten instant ramen before. Late at night, pressed for time, the dry noodles in-a-pouch make the best midnight snack, or dinner on a poor college student's budget. But have you ever eaten real Japanese ramen? Without a single dehydrated vegetable in sight, Japanese ramen is wholly different from instant noodles. No matter which type you prefer, how much do you know about either type of ramen? Take the quiz! »
This Scallion, Radish, and Cucumber Salad with Cashews and Vermicelli was just right labor- and flavor-wise, but I was concerned it would be too light to pass for an evening meal. I considered adding fish or chicken to serve alongside, but I decided that I'd take the leap and go it alone. It was the epitome of a quick, healthy, and almost vegetarian* meal.