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 broth with meat, tofu or veggies for an Asian-style soup, or tossed in a pot with seafood or cheese for a one-pan meal.
Noodles also make for great stir-fry, as Milk Street’s terrific new cookbook, “Noodles,” makes abundantly clear. From fast and saucy dishes such as shrimp with orzo and tomatoes to noodle soups, Japanese macaroni salad and Italian pastas, Christopher Kimble and his team travel the globe to gather recipes you can’t wait to slurp from a bowl or twist on a fork….