Fresh buckwheat noodles are a staple of Japanese cuisine, second only to rice as the most consumed grain in that country. Here, Sonoko Sakai, author of Rice Craft, shares her technique for making soba from scratch. Get the recipe for Fresh Soba Noodles »

For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »

“Eating this dish makes me feel like I’m at home. It’s my mom’s specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea.” – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »

Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They’re dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef’s salad. Get the recipe for Korean Cold Buckwheat Noodles (Jaengban Guksu) »

For their twist on classic char siu, Hawaiian islanders typically marinate wild boar in this Chinese-style barbecue sauce. Get the recipe for Sweet and Sticky Roasted Pork with Sesame Noodles »

Dylan + Jeni

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »

Soba Salad with Marinated Cucumber and Ponzu

Matt Taylor-Gross

We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho’ Nuff Noodles »

Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple stir-fry from author Francis Lam; it’s one of his favorite breakfast dishes. Get the recipe for Stir-Fried Breakfast Noodles »

Penny De Los Santos

Danny Bowien’s Hanoi-Style Breakfast Pho »

Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds.

A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish. Get the recipe for Sesame Noodles »

Vietnamese Pork Meatball and Noodle Salad (Bun Cha)

Is there ever a bad time for soba noodles? Definitely not.

Get the Recipe for Hainanese Rice Noodle Soup with Pork and Pickled Bamboo (Bau Luo Noodles) »

In this simple noodle dish, crisp wasabi stalks add texture, while the tender, chewy leaves are a complex substitute for bitter greens.

A regional soup packed with egg noodles and pig parts, La Paz batchoy was born in the La Paz district of Iloilo city, in the province where chef Dale Talde’s mother was born. Talde’s version streamlines the traditional recipe, keeps the liver and intestines optional, and applies just enough shrimp paste to keep things funky. Get the recipe for Pork Noodle Soup with Shrimp Paste (La Paz Batchoy) »

Matt Taylor-Gross