As the street-food craze spreads across America, more folks are learning the pure fun of chopsticking into a bowl of noodles. Asian noodles—made from rice, wheat and egg, or buckwheat—are a world apart from Italian pasta, usually chewier, more resilient. Our noodle bowls are based on both street fare and homey comfort classics, with a nutrition tweak. We lowered the sodium (soy, fish, and hoisin sauces pack a lot of salt) while keeping true to the soul of each dish: all those spicy, salty, sweet, sour, and slurptastic thrills.

Cooking Light
February 04, 2013