Ramen with Smoked Turkey Broth

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

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!

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

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

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.

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

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.