Brothy Poached Chicken with Mushrooms and Fresh Chile

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.