Can be prepared in 45 minutes or less. Makes use of the microwave oven.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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?
Chewy noodles, tinned fish, and hardy greens in an umami broth.
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 one-pot South Asian dish is simple and celebratory.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.