Noodles Recipes

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

A refreshing Shaanxi street food classic. Translucent, chewy, cold wheat starch noodles tossed with cucumber, gluten sponges, chili oil, and black vinegar.

Famous thick, hand-pulled, belt-like noodles from Shaanxi province, tossed with hot chili oil, black vinegar, and aromatics for an intensely savory, spicy bite.

The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.

A beloved Shanghai staple. A simple but incredibly aromatic dish of thin noodles tossed in a sweet, savory soy sauce and dark, caramelized scallion oil.

A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.

The pride of Beijing. Thick, chewy wheat noodles topped with an intensely savory, dark sauce made from fried soybean paste and diced pork belly, served with fresh vegetables.

A famous Sichuan street food. Chewy noodles served over a highly seasoned sauce of chili oil, sesame paste, and Sichuan pepper, topped with crispy savory pork.

The gold standard of Hong Kong breakfasts. Springy, al dente egg noodles and plump shrimp/pork wontons swimming in a fragrant, clear, seafood-infused broth.