This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.