Rice Noodle

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

This colorful cold noodle salad is infinitely riffable.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

This chicken soup is made with chicken legs and a flavorful broth.

This pad Thai recipe is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

This quick beef stir-fry is ready in 30 minutes. Prepare to meet your new weeknight dinner staple.

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

You'll want duck legs, not breast, for this Vietnamese duck soup recipe.