Pad Thai
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
Wheat, rice and egg — in soup, in a wok, and cold. 45 recipes on the site call for noodles.
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
A clear, aromatic broth simmered for four hours with charred ginger and onion and a bundle of toasted spices, poured…
Built from a whole chicken so the broth carries real body, with the noodles cooked separately so they never turn to…
Sapporo-style ramen: a miso tare whisked into rich pork or chicken broth, stir-fried pork and vegetables piled on…
Strips of seared beef in a mustard and soured cream sauce with mushrooms, done in twenty-five minutes. It is a fast…
Taiwanese braised beef noodle soup: shin and tendon cooked for hours in a broth built on soy, doubanjiang and…
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
Prawn and pork wontons in a clear, dried-flounder broth with springy thin egg noodles. Cantonese, and the noodles go…
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
Curry laksa: a coconut and spice paste soup with two kinds of noodle, prawns, tofu puffs and cockles, finished with…
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
Wide rice noodles charred in a screaming wok with dark soy, egg and Chinese broccoli. The dish is defined by wok…
Northern Thailand's coconut curry noodle soup, with soft egg noodles beneath and a nest of crisp fried ones on top…
Chengdu street noodles: a pool of chilli oil, sesame paste and black vinegar at the bottom of the bowl, topped with…
Wide rice noodles seared in a smoking wok with velveted beef, beansprouts and chives. Judged on wok hei and on…
Chewy sweet potato noodles tossed with individually stir-fried vegetables and a sesame-soy dressing. Naturally…
Flat rice noodles fried at ferocious heat with prawns, Chinese sausage, cockles, egg and chives. Judged entirely on…
A hot pot cooked at the table: thin beef seared in a heavy iron pan, then simmered in a sweet soy warishita with…
Vietnamese fried spring rolls wrapped in rice paper rather than wheat wrappers, which gives a blistered, bubbly…
Central Vietnam's spicy beef and pork noodle soup: a lemongrass and shrimp paste broth, thick round rice noodles…
Wheat noodles tossed with pork, prawns, chicken and vegetables in a soy and oyster sauce broth the noodles absorb as…
Thick, bouncy udon in a clear kake broth of dashi, soy and mirin — restorative, restrained and on the table in…
Buckwheat noodles rinsed in ice water and served cold on a bamboo mat with a small cup of concentrated dipping…
Indonesian turmeric chicken soup with a fragrant spice paste, served over noodles and rice with sambal, fried…
Chewy buckwheat noodles in an icy beef and radish broth, with pear, cucumber, sliced beef and half a boiled egg. The…
Beef and potatoes simmered in dashi, soy and mirin until the potatoes have soaked up the broth and started to fall…
A thick Persian soup of beans, lentils, greens and noodles, finished with fried mint oil, crisp onions and kashk.
Rebuilt without the tin of soup: a proper mushroom béchamel, egg noodles cooked short, and a buttered crumb top with…
Cold noodles in a peanut, sesame and black vinegar sauce, thinned with hot noodle water so it coats instead of…
Shanghai’s cong you ban mian: spring onions fried slowly in oil until they are dark and brittle, the oil they leave…
A thick soup of hand-broken noodles, three kinds of bean and a lot of greens, red with harissa. Winter food from the…
Thick wheat noodles under a dark salty pork sauce and a heap of raw shredded vegetables that you mix in yourself at…
Chicken, potatoes and peppers stewed with beer and chilli in one enormous plate, with wide hand-pulled noodles slid…
Wuhan's breakfast: alkaline noodles blanched, oiled, cooled and then reheated to order under sesame paste, pickled…
Egg noodles tossed with shredded vegetables over a high flame. The Indian Chinese restaurant staple, and fifteen…
Thick wheat noodles under a black bean sauce of pork and diced vegetables. Korea's most-ordered delivery food, eaten…
Army base stew: kimchi, gochujang, sausage, tinned meat and instant noodles in one bubbling pan. Invented from…
A clear chicken broth seasoned with a soy tare, with chashu pork, a marinated egg and thin curled noodles. The…
Glass noodles tossed with egg, prawns and vegetables in a light soy dressing. Twenty-seven minutes and lighter than…
Chicken pho: a clear broth of charred ginger and onion with poached chicken and flat rice noodles. Lighter than the…
Thin noodles toasted golden in oil, then simmered in a tomato broth. Thirty minutes, and it is what Mexican children…
Thick yellow noodles braised in dark soy with prawns, pork and cabbage until the sauce coats every strand. Kuala…
A clear beef broth over hand-pulled noodles with white radish, coriander and a spoonful of chilli oil. Two and a…