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.
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.
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.
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.
I'm usually leery of recipes that advertise their spiciness. They tend to be either way too hot, or about as fierce as mild salsa. But I figured I'd give this a shot, considering it came from Simply Ming by Ming Tsai. The source of all the "craziness" here is sambal, a fiery condiment most often found in Southeast Asia.
This recipe, adapted from Martha Stewart, is kind of a noodle frittata, filled with ginger and scallions and crunchy sprouts. Doused with soy sauce and plenty of vinegary hot sriracha, it's delicious if a little ungraceful.
This recipe for bibim guksu from My Korean Kitchen is the perfect spring transition dish. The lettuce, cabbage, carrot, and cucumber all provide a cooling crunch. The sauce is bracing and spicy, but it's balanced with both honey and brown sugar, and the soba acts as a nice base for all these flavors. The result is a shock to all the senses, yet still oddly refreshing.
The ingredient list was short and concise, and yet I was detecting all these other flavors that I couldn't place. It wasn't spicy or sweet—the taste was more complex and haunting, almost like a smoky aroma. It was addicting to say the least, but where did it come from? The secret is the high heat.
Learn more about cooking with sambals here....
This is not my kind of food. No disrespect, it's just not what I dream of on my way home from work with a grumbling stomach, lunch long past. Strips of baked tofu, a sauce made with almond butter, and a pile of buckwheat noodles? But I will always respect a recipe that tastes really good. Always.
"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one...
"Yes, you can make ramen in an aluminum pouch, but why oh why wouldn't you just simmer it in a pot?" That Alton Brown. I have nothing but respect for the guy. He's one of the reasons I first became...
[Photograph: Jason Wyche] Have you ever walked by the windows full of beautifully lacquered roasted ducks in Chinatown and wondered what exactly to do with them once you got them home? I often find myself gazing longingly at the birds,...