(If using buckwheat noodles, boil them until al dente then drain, rinse with cold water and drain again.) Drain the noodles and divide them between four bowls. Put some of the chopped kimchi and ...

Add the chicken, drained cucumbers and peanut sauce to the softened rice noodles, and toss to combine. Divide among bowls, sprinkle with peanuts and serve. Vermicelli rice noodles >> any shape of ...

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 ...

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 ...

Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with ...

Sichuan cold noodles make for a fast, easy meal, especially if you prepare the sauce in advance. The amount of sauce in this recipe is enough for two servings, but I often make a triple batch and ...

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 ...

Bust up the “what’s for lunch” blues with this highly adaptable recipe for creamy, crunchy, salty-sweet noodles in peanut butter sauce.

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

Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal. This colorful cold noodle salad can be ...

1. Add all the peanut and miso sauce ingredients into a small bowl and mix well to combine. 2. Cook the noodles as per packet instructions. 3. Heat 2 tablespoons of coconut oil in a large frypan ...