This soup—somewhere between a curry and a pho—gets its inspiration from Malaysian laksa. Fish sauce takes the place of the traditional shrimp paste, and jalapeños impart heat. There are many…
The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices…
This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.
Salty-sweet fermented black bean sauce elevates this quick stir-fry to something extraordinary. But it's a great way to use up what you have. No carrots or cabbage in the fridge?…
One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You…
This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. If you can’t find tamarind,…
Though pad thai is Thailand's iconic national dish, it’s surprisingly easy to make. Even better, the ingredients for this noodle stir-fry are fairly accessible. The only two specialty items are…
You can usually find Chinese noodles in the produce section of the supermarket.
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