Toss it all together with the peanut sauce, add a sprinkle of roasted nuts for extra crunch, et voilà! You’ve got a delicious, hearty bowl of noodles in less than half an hour. This spicy ...

rinse with cold water until cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid ...

Unlike many versions of this salad, this one has no peanut butter. For this recipe ... In a large pot of water, boil noodles until tender and firm. Drain and chill under cold running water. Add ...

Set aside. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat ...

Sounds simple, but seriously, you have never tasted chicken rice this good until you’ve been to Singapore. It’s made with ...

Toss it all together with the peanut sauce, add a sprinkle of roasted nuts for extra crunch, et voilà! You’ve got a delicious, hearty bowl of noodles in less than half an hour. This spicy ...

Fukuryu turned its Polaris ramen shop into an omakase restaurant, and Hoyo's turned its Somali food space at Bubbly Hall into ...

Raul Gutierrez, the executive chef and partner of Big Bowl, illustrated how to make one of their most popular dishes: the sesame peanut noodles.

This week, a Cambodian noodle spot, a quirky vegan joint, and a Szechuan hole-in-the-wall.

The perennially changing Swan’s Market in Old Oakland has a new restaurant slinging hot dumplings and cold cukes ... which serves knife-shaved noodles and Sichuan/Shanxi-style dishes.