View print-ready version of this recipe on chewoutloud.com. Thai Peanut Noodles With A Kick Can I just take a moment to say I’m actually good with the sky being cloudy and cool today? It’s soooo not my nature to say something that outlandish; I’m a summer gal through and through. But we just emerged from…

By Gretchen McKay From Pittsburgh Post-Gazette Noodle dishes are a menu standard in homes, restaurants and food stalls from Japan to China to Italy to Peru. Often made with easy-to-find, everyday ingredients, they’re both wonderfully economical and oh-so versatile: They can be tossed in tomato sauce or pesto for a taste of Italy, simmered in…

By Linda Gassenheimer From Tribune News Service On a recent visit to a Chinese restaurant, I noticed chow mein on the menu. It’s a traditional Chinese dish that sometimes takes a back seat to lo mein. Both are noodle dishes. Chow mein noodles are crisp and served with a light sauce. Lo mein noodles are…

Choose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still hanging out in your crisper. Pantry Peanut Noodles Serves 4 Active Time: 20 minutes Total Time: 20 minutes 8 ounces…

You’ll find these nearly translucent noodles in recipes across much of Asia, from brothy pho in Vietnam to stir-fried chow fun in China to pad thai and pad see ew in Thailand (and many, many more recipes). All About Rice Noodles Rice noodles are traditionally made from just rice flour and water. The rice flour and water mixture might be pushed through…

Naengmyeon (n-yang-me-on) translates to “cold noodles” in Korean. This simple name renders incomplete justice to this kaleidoscopic dish. The noodles are indeed cold, thanks to pieces of ice floating amongst them in the pre-chilled daikon radish broth. Atop the noodles are a colorful combination of proteins and plant parts, including meat, egg, blanched vegetables, pickled…

Rice noodles are noodles … made out of rice! They come in all sorts of shapes and sizes and are made to float in soup or soak up sauce. Some of the most common are rice vermicelli (super thin and delicate), rice sticks (straight and flat, used in this noodle bowl), and chow fun (wide,…

Some of my favorite recipes come from vegetable growers. Farm cooks know how to feed a bunch of people efficiently, with simple recipes made from basic ingredients that quickly produce mountains of delicious nourishment to energize the farmhands without weighing them down. I am friends with some farmers who can really cook and are generous…

Cold sesame noodles are a refreshing delight — especially on a hot day or if you want a filling but flavorful on-the-go lunch. There are many versions of sesame noodles, notably ones from Sichuan and Taiwan, but they all contain Chinese sesame paste and other seasonings tossed with chewy noodles. There’s actually very little cooking…

Considering its ubiquitous nature at restaurants and in homes throughout North America, it may come as a surprise (or not) that original recipes for this 19th-century Russian dish didn’t include mushrooms or egg noodles. Or even Campbell’s Cream of Mushroom soup. I know, right? Ground beef? Not exactly. While beef stroganoff and its manifestations have…