Red Curry Noodle Bowls with Steak and Cabbage

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.

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.

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

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.

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

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

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.