PASS THE NOODLES

Beloved for their versatility, shelf life, and cozy, comforting carb-iness, noodles serve as a canvas for countless dishes and cuisines around the world. These recipes for pastas, noodle bowls, and soups show just how much starch can do.

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LOMEIN

CHILLED LO MEIN NOODLES WITH SZECHUAN PEPPERCORNS

HANDS-ON 10 MIN TOTAL 15 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

6 oz. dried lo mein noodles

(such as Simply Asia)

3 Tbsp. peanut oil

3 Tbsp. Chinese black vinegar or rice vinegar

1 Tbsp. less-sodium soy sauce

1 Tbsp. sugar

1 jalapeño pepper, minced (seeded if desired)

2 cloves garlic, minced

1 tsp. Szechuan peppercorns, crushed

¼ cup dry-roasted peanuts, chopped

2 Tbsp. chopped green onions

1 Tbsp. fresh cilantro leaves

1. Prepare noodles according to package directions. Drain; rinse with cold water until cool. Drain well. Use kitchen shears to cut noodles into smaller pieces.

2. For vinaigrette, whisk together oil, vinegar, soy sauce, sugar, jalapeño, garlic, and peppercorns in a small bowl until sugar dissolves.

3. In a serving bowl, toss noodles with vinaigrette until well coated. Top with peanuts, green onions, and cilantro.

UDON NOODLES

Japanese udon noodles are a whole family of thick, bouncy wheat noodles. This one-pot soup calls for fresh noodles. Look for them in Asian markets or your grocery store's refrigerated or freezer section.

NABEYAKI UDON SOUP

HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY JAIME

3 cups prepared dashi stock

2 (3- to 4-oz.) boneless, skinless chicken thighs

1 medium carrot, diced (⅓ cup)

3 Tbsp. less-sodium soy sauce 2 Tbsp. mirin

¼ tsp. sugar

⅛ tsp. salt 1 (12- to 16-oz.) pkg. firm tofu, cubed

2 oz. shiitake mushrooms, stemmed and sliced (¾ cup)

2 cups chopped bok choy