Noodles are one of the easiest ways to turn simple ingredients into a satisfying meal. They cook fast, soak up sauces beautifully, and work with endless flavors. From takeout style lo mein tossed in a ...

There's something joyful about noodles. They twist through sauces, catch bits of veggies, and turn any plate into a colorful mix of comfort and flavor. Whether it's the light bounce of Pad Woon Sen or ...

1. Set the chicken breasts between pieces of plastic wrap and pound them to a ½-inch thickness. Cut into ½-inch slices. 2. In a large skillet over high heat, heat 2 tablespoons canola oil. Add chicken ...

While shopping at an Asian market last week, I found three kinds of basil. So I rounded up a friendly produce clerk and asked about the differences. That’s how I ended up using red (Thai) basil in ...

1 package Sun Noodle udon ½ teaspoon wasabi paste 1 tablespoon butter 1½ tablespoon shoyu 1½ tablespoon dashi Pinch of sugar 1 teaspoon garlic, minced Black sesame seeds, for garnish In a sauté pan, ...

Forget getting a flu shot this season (unless you’re elderly or a baby). Instead, dose yourself with chicken noodle soup. It’s Jewish penicillin — or in this case Japanese. Chef Norihiko Aratake of ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the chicken noodle soup recipe that editorial assistant Ashley Mason just ...

There's something incredibly comforting about a big, steaming bowl of noodles. Easy to cook – and with several varieties to choose from – they marry well with a whole host of ingredients, so there's ...

SEATTLE — Getting Chinese takeout is a no brainer — delicious and easy right? But always ordering can be expensive and if there are dietary issues, it makes it harder. That's why we said, “Yes please” ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. With cold weather bearing down upon us like a Shinkansen — the Japanese ...