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Noodles

Recipes for pasta of all shapes and sizes.

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Italian Recipes

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. (Photo: Lisa Nicklin for The New York Times) Pan Fried Noodles, Pork Noodles, Asian Noodles, Yummy Noodles, Chinese Noodles, Nyt Cooking, Nytimes Recipes, Cooking Tips

Pan Fried Noodles

Chinese Noodles

Nytimes Recipes

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. (Photo: Lisa Nicklin for The New York Times)

NYT Cooking

During Chinese New Year, long noodles are eaten in all corners of China. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious. (Photo: Steven Mark Needham for The New York Times) Asian Cooking, Kosher Recipes, Cooking Videos, Chinese Cabbage, Chinese Food

Chinese Cabbage

During Chinese New Year, long noodles are eaten in all corners of China. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious. (Photo: Steven Mark Needham for The New York Times)

NYT Cooking

The Vegan noodles with mock duck at Very Fresh Noodles in Chelsea Market. (Photo: Liz Barclay for The New York Times) Vegan Noodles, Healthier You, Gastronomy, Soups And Stews, Pasta Recipes

Soups And Stews

The Vegan noodles with mock duck at Very Fresh Noodles in Chelsea Market. (Photo: Liz Barclay for The New York Times)

NYT Cooking

A dish of tingly cumin lamb noodles at Very Fresh Noodles in Chelsea Market. The meat is seasoned with Chinese five-spice, star anise, garlic, ginger and soy, followed by hours of luxuriating in Shaoxing wine. (Photo: Liz Barclay for The New York Times) Diet Recipes, Cumin Lamb, Bariatric Recipes, Star Anise, Grubs

Bariatric Recipes

A dish of tingly cumin lamb noodles at Very Fresh Noodles in Chelsea Market. The meat is seasoned with Chinese five-spice, star anise, garlic, ginger and soy, followed by hours of luxuriating in Shaoxing wine. (Photo: Liz Barclay for The New York Times)

NYT Cooking

“Biang biang” is both the sound of the noodles snapping against the counter and their name at Very Fresh Noodles in Chelsea Market. Here, tingly cumin beef, served “dry.” (Photo: Liz Barclay for The New York Times) Beef Recipes, Ethnic Recipes, Noodle And Pasta, Good Food, Awesome Food, Breakfast Lunch Dinner

Noodle And Pasta

Breakfast Lunch Dinner

“Biang biang” is both the sound of the noodles snapping against the counter and their name at Very Fresh Noodles in Chelsea Market. Here, tingly cumin beef, served “dry.” (Photo: Liz Barclay for The New York Times)

NYT Cooking

The name of the restaurant Very Fresh Noodles in Chelsea Market is “an ode to Chinatown,” Peter Tondreau said, and to the occasionally off-kilter English phrasings found on signs there — or, as Victor Huang put it, “a shout-out to Chinese-Americans who owned businesses before us, who didn’t always have the strongest grasp of the language.” (Photo: Liz Barclay for The New York Times) Manhatten, Chinese American, Before Us, Grasp, Chinatown

Chinese American

The name of the restaurant Very Fresh Noodles in Chelsea Market is “an ode to Chinatown,” Peter Tondreau said, and to the occasionally off-kilter English phrasings found on signs there — or, as Victor Huang put it, “a shout-out to Chinese-Americans who owned businesses before us, who didn’t always have the strongest grasp of the language.” (Photo: Liz Barclay for The New York Times)

NYT Cooking

Taiwanese beef noodle soup at Very Fresh Noodles in Chelsea Market. Its ingredients include orange peel, tomatoes, fermented bean curd and doubanjiang (hot broad-bean paste), with mustard greens added at the very end, just to wilt. (Photo: Liz Barclay for The New York Times) Beef Noodle Soup, Beef And Noodles, Broad Bean, Mustard Greens, Bean Paste

Beef Noodle Soup

Beef And Noodles

Taiwanese beef noodle soup at Very Fresh Noodles in Chelsea Market. Its ingredients include orange peel, tomatoes, fermented bean curd and doubanjiang (hot broad-bean paste), with mustard greens added at the very end, just to wilt. (Photo: Liz Barclay for The New York Times)

NYT Cooking

Peter Tondreau, left, of Very Fresh Noodles in Chelsea Market, was adopted at 4 months old from South Korea by parents of French-Czechoslovak descent, and grew up in Los Angeles. Victor Huang, right, the chef, is the Californian-born son of Taishanese immigrants. (Photo: Liz Barclay for The New York Times) Ny Times, Yummy Food, Cooking Thermometer, New Market, Learn To Cook

Cooking Thermometer

Peter Tondreau, left, of Very Fresh Noodles in Chelsea Market, was adopted at 4 months old from South Korea by parents of French-Czechoslovak descent, and grew up in Los Angeles. Victor Huang, right, the chef, is the Californian-born son of Taishanese immigrants. (Photo: Liz Barclay for The New York Times)

NYT Cooking

The chef at Very Fresh Noodles in Chelsea Market stands alone behind a pane of glass in the cramped corner stall. It’s a thrill to stumble on a chef pulling noodles in the old style, like some ancient tailor unfurling bolts of cloth. (Photo: Liz Barclay for The New York Times) Amazing Food Places, Market Stands, Nyc Food, Restaurant New York, Food Diary, Places To See

Amazing Food Places

Restaurant New York

The chef at Very Fresh Noodles in Chelsea Market stands alone behind a pane of glass in the cramped corner stall. It’s a thrill to stumble on a chef pulling noodles in the old style, like some ancient tailor unfurling bolts of cloth. (Photo: Liz Barclay for The New York Times)

NYT Cooking

Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. (Photo: Craig Lee for NYT) Home Recipes, Seafood Recipes, Shellfish Recipes

Seafood Recipes

Shellfish Recipes

Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. (Photo: Craig Lee for NYT)

NYT Cooking

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. (Photo: Lisa Nicklin for NYT)

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. (Photo: Lisa Nicklin for NYT)

NYT Cooking

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. (Photo: Craig Lee for The New York Times ) Cold Noodles, Cooking Channel, Dipping Sauces Recipes, Pasta Sauces, Kitchens

Cooking Channel

Dipping Sauces Recipes

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. (Photo: Craig Lee for The New York Times )

NYT Cooking

The other specialty is ohno kaukswe, a soup that is distant kin to Thai kao soy. It is subtle and deep, the broth stained sunrise orange, given a nice murk of fish sauce and thickened with coconut milk and chickpea flour that is toasted until it yields a whiff of earth. (Photo: An Rong Xu for The New York Times) New Recipes, Lazy Cabbage Rolls, Burmese Food, Queens Food, Noodle Bar, Chickpea Flour, Easy To Love

Lazy Cabbage Rolls

The other specialty is ohno kaukswe, a soup that is distant kin to Thai kao soy. It is subtle and deep, the broth stained sunrise orange, given a nice murk of fish sauce and thickened with coconut milk and chickpea flour that is toasted until it yields a whiff of earth. (Photo: An Rong Xu for The New York Times)

NYT Cooking

Noodles anchored with chile-strafed fish cakes, the scent of garlic mounting. (Photo: An Rong Xu for The New York Times) Food Hall, Chow Chow, Japchae

Noodles anchored with chile-strafed fish cakes, the scent of garlic mounting. (Photo: An Rong Xu for The New York Times)

NYT Cooking

The coconut curry chicken noodles. (Photo: An Rong Xu for The New York Times) Chicken Noodles, Coconut Curry Chicken

Chicken Noodles

Coconut Curry Chicken

The coconut curry chicken noodles. (Photo: An Rong Xu for The New York Times)

NYT Cooking

The rest is noodles. Here, the Burmese noodle salad with caramelized onions. (Photo: An Rong Xu for The New York Times) Noodle Salad, Nyc Restaurants, Caramelized Onions

Nyc Restaurants

Caramelized Onions

The rest is noodles. Here, the Burmese noodle salad with caramelized onions. (Photo: An Rong Xu for The New York Times)

NYT Cooking

Maybe don't order pad Thai this weekend and make it yourself. Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you’re a parent, it might become a family favorite. (Photo: Craig Lee for The New York Times)

Maybe don't order pad Thai this weekend and make it yourself. Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you’re a parent, it might become a family favorite. (Photo: Craig Lee for The New York Times)

NYT Cooking

This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl. (Photo: Andrew Scrivani for The New York Times) Sushi, Vegetarian Cookbook, Vegetarian Ramen, Asparagus Recipe, Asparagus Soup, Ramen Bowl, Sugar Snap Peas, Pasta

Vegetarian Cookbook

Vegetarian Ramen

Asparagus Recipe

Sugar Snap Peas

This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times) Sesame Noodles Recipe, Cold Sesame Noodles, Egg Noodles, Peanut Noodles, Soba Noodles, Parmesan Noodles, Shirataki Noodles

Sesame Noodles Recipe

Cold Sesame Noodles

Parmesan Noodles

Shirataki Noodles

Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times)

NYT Cooking

One of the most famous Sicilian dishes that employs the herb is pasta con le sarde, a magnificent concoction of wild fennel and sardines. (Photo: Danny Ghitis for The New York Times) Sardine Pasta, Cod Cakes, Fennel Recipes, Cooking Pasta, Nutrition, Sardines, Pasta Dishes, Rice Dishes

One of the most famous Sicilian dishes that employs the herb is pasta con le sarde, a magnificent concoction of wild fennel and sardines. (Photo: Danny Ghitis for The New York Times)

NYT Cooking

Slow cooking sweetens the collards in this satisfying pasta dish. (Photo: Andrew Scrivani for The New York Times) Collard Greens Pasta, Cooking Collard Greens, Collard Greens Recipe, Csa Recipes, Onion Recipes, Vegetarian Recipes, Healthy Recipes, Vegetarian Barbecue

Collard Greens Pasta

Cooking Collard Greens

Collard Greens Recipe

Vegetarian Recipes

Healthy Recipes

Vegetarian Barbecue

Slow cooking sweetens the collards in this satisfying pasta dish. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

Prima Pils, a new beer from Victory Brewing in Downingtown, Pa., welcomes spring with a light, bright, somewhat floral quaff. And the company has commissioned Vera Pasta of West Chester, Pa., to add elements of the brewing process that would have otherwise been waste — the malted barley and sweet wort — to make tightly twisted pasta. (Photo: Tony Cenicola/The New York Times) Twisted Pasta, Victory Brewing, Brewing Process, Malted Barley, Pils, Nom Nom, Downingtown Pa

Victory Brewing

Brewing Process

Prima Pils, a new beer from Victory Brewing in Downingtown, Pa., welcomes spring with a light, bright, somewhat floral quaff. And the company has commissioned Vera Pasta of West Chester, Pa., to add elements of the brewing process that would have otherwise been waste — the malted barley and sweet wort — to make tightly twisted pasta. (Photo: Tony Cenicola/The New York Times)

NYT Cooking

Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. (Photo: Andrew Scrivani for The New York Times) Seafood Dishes, Mussel Recipes, Main Dishes, Tomato Sauce Recipe

Tomato Sauce Recipe

Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking