Noodle

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

This savory soup is just what you need in the depths of winter.

This cilantro-miso pesto is bright and delicious on springy ramen noodles.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

Coconut cream gives this soup velvety richness.

Egg noodles. Forever and always.

From super classic spaghetti and meatballs to stir-fried udon noodles.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

For when you deserve a bubble bath and bowl of brothy noodles.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.

These sambal oelek recipes use our favorite chile paste for the ultimate hit of flavor.

Because nothing will stop us from eating ramen all year long.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Use any leftover herb syrup from this recipe in dressings or marinades.

Anything can be improved by this salty-sweet combination.

It isn't the coolest pasta ever, but with a little butter, orzo is pretty much perfect.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.