Oodles of Noodles
Get to know the length, widths, and uses of Asian rice noodles. Plus, we share 5 of our favorite rice noodle dishes to cook.
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Victoria Abbott Riccardi
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Crispy Kimchi Noodle Pancake
Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.
Saigon-Style Eggplant over Rice Vermicelli
Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.
Vegetarian Pho
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Rainbow Vegetable Chow Fun
Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.
Southern Thai Fresh Rolls
Think of these rolls as noodle-wrapped salads with a dressing for dipping. Fresh rice-paper rolls are easy to make once you get the hang of softening the wrappers with warm water. Serve these rolls as an appetizer or as part of an Asian-themed meal. They make delicious take-along lunches, too!
10 Ways to Green Your Kitchen Routine
Try these tips and tricks you can use every day to save energy.
Paella Primavera
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
Harvest Apple Salad with Yellow Indian Woman Beans
Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.
Chile-Lime Glass Noodles
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
Spring Leek Hash with Polenta and Goat Cheese
This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.
Kitchen Chameleon
When is a skillet not a skillet? When it's being used as a paella pan, wok, saucepan, or baking dish to make tasty one-pot entrées.
Autumn Splendor
Savor the season's rich flavors and colors with this elegant dinner for two
5 Skewers for Summer Grilling
When it comes to summer grilling, nothing beats the endlessly versatile veggie skewer.
Apples
Fresh ways to savor fall's favorite fruit
Cooking With Leeks
Long, lean, and green, leeks are so much more than mere members of the onion family
Chopped Black Bean-Avocado Salad
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Spring Fiesta
Celebrate Cinco de Mayo with new twists on South-of-the-border favorites.
Roasted Enchiladas with Tomatillo Sauce
Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
Avocado Pico de Gallo “Cocktail”
Pico de gallo means “rooster's beak” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.