Noodles

Category
Mie Goreng and Yakisoba: Separated at Birth?
If you’ve found yourself in the Malaysia-Singapore-Indonesia cultural diaspora, you’ve undoubtedly come across mie goreng, the noodle stir-fry dish indicative t...
Are Pho and Udon Fast Friends?
Though thousands of years of evolution have seen Asian cultures markedly diverge, there is a continuum of culture, however that thread may be, that runs from bo...
Get Your Rib Sticking Noodles On with Yakisoba
Soba refers to thin noodles, more brown than white, that are made from buckwheat. The noodles often find their way into delicately flavored soups, or can be sim...
Ramen, a Bare Bones Primer
The world of ramen is HUGE, and for many people (you know who you are), hugely emotional. At its simplest, ramen is wheat noodles served in a flavorful broth. T...
Long, Dark, and Soba
What’s long, brownish, thin, and a friend of pasta lovers around the world? The soba noodle of course! Made from buckwheat, soba is a denser, thinner cous...
The Satisfying Noodle Named Udon
In any Japanese city, it doesn’t take long to find a corner restaurant (some with seats, some just standing counters) where you can enjoy a quick bowl of ...