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Narrow Results You've Selected: Recipe Pasta Saveur Chinese Remove all Difficulty Easy (10) Medium (2) Course Main Course (6) Side Dish (5) Soups & Stews (4) Appetizers (2) Season Fall (4) Winter (3) Summer (2) Technique Stir-Fry (5) Marinate (2) Saute (2) Stew (2) Fry (1) Show all... No Cook (1) Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Chinese"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pasta,Source:Saveur,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 10/15/2012 Cold Sesame Noodles Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Issue #150 10/25/2005 Dan Dan Noodles Of all Sichuanese street snacks, this one is the best known. Issue #82 10/18/2000 Garlic Noodles Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor. Issue #43 11/08/2000 Two Sides Brown' This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein. Issue #25 11/07/2000 Egg Noodles with Beef and Chinese Broccoli Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein. Issue #25 11/07/2000 Fresh Wheat Noodles with Sesame Sauce In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets. Issue #25 07/18/2007 Mee Swa Soup with Ground Pork and Fish Balls This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name. Issue #8 07/18/2007 Kway Teow Soup with Shrimp and Pork This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted. Issue #8 12/14/2010 Momofuku Ginger Scallion Noodles Momofuku's recipe for Ginger Scallion Noodles by David Chang Does Not Apply