The Joy of the Asian Noodle Bowl
Cold Noodle Salad with Sesame Crab
Minneapolis Chefs Jamie Malone and Erik Anderson lay Asian flavors on this stone-cold stunner. "Varying texture keeps things interesting," Chef Malone says. "Don't overcook your noodles," Chef Anderson says. "You don't want them to be too soft or mushy. You want a pleasant, chewy texture. It's all part of the fun of eating noodles."
Korean Chilled Buckwheat Noodles with Chile Sauce
Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms
Indonesian Stir-Fried Noodles
Classic Pad Thai
The national dish of Thailand, simple to make and delicious to eat. You'll find many inauthentic versions in the U.S., some that even use ketchup or are otherwise too sweet. There should be some sweetness to the dish, but it should be balanced by tangy, savory flavors.
Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl
Shrimp Lo Mein
This takeout favorite is fast and easy with a little prep help from the kids.