Noodle Salad With Chicken and Chile-Scallion Oil

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

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

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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

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.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.