Asian

When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking.

Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.

Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish. Can be prepared in 45 minutes or less.

<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.

Green onions make all the difference in this new take on a popular Thai soup.

Kalmi Shaak Following Bengali tradition, Chitrita Banerji's mother presented this vegetable dish as a first course — delicate yet spicy, it gets the appetite going. But you could serve it as a side dish with the mung beans and the eggplant fritters. The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand — many bottles are labeled "for massage only," though Indians find that they're fine to cook with — we have substituted vegetable oil.

Horenso No Goma Miso Ae Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste.

Active time: 1 hr Start to finish: 1 hr

We topped these rolls with a combination of plain tobiko (flying-fish roe) as well as seasoned and wasabi-flavored tobiko and golden whitefish caviar. The specialty tobiko and caviar are available from the mail-order source given below.

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

Can be prepared in 45 minutes or less.

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

Here's an innovative combination that's excellent on tuna burgers or grilled steak.

For a special touch, serve a fresh tomato chutney (recipe follows) alongside.

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles. Active time: 35 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Chapati or Roti This is the basic bread of India—it is made every day in North Indian homes. Its smooth, soft, and very pliable texture comes from the finely ground whole wheat flour. Only water is added to make the dough. It is then rolled into thin rounds ranging in size from four to eight inches (the size varies from state to state) and baked on a griddle. It takes a bit of practice to learn to roll the dough properly. Don't worry if your first few batches are not perfectly round, or if they don't roll out to the full size indicated. With practice you will soon master this technique. In the meantime, the bread will still taste good, even if doesn't look perfect.