Noodle recipes for every craving: from soup to stir-fry

A crispy base of rice noodles, briefly stir-fried bok choy and a creamy lime sauce: fresh, savory and with just enough heat from chili oil.

Soft rice noodles and crunchy white cabbage, cucumber and carrot come together with a creamy, fresh dressing of tahini, lime and ginger. Coriander, mint and sesame make it fragrant and nutty, with chili oil for a little warming kick.

Soft rice noodles, a creamy but spicy fish curry, and a generous handful of crunchy vegetables: with kanom jeen nam ya, every bite strikes a different balance. Set the toppings out separately so everyone can mix and match.

Warm rice vermicelli, quickly seared beef and fresh herbs come together with cucumber, lettuce, peanuts and crispy shallots. A light, sweet-and-sour nước chấm brings everything together without turning it into a soup.

Wide rice noodles, golden shrimp and a small amount of fragrant broth: mì Quảng is meant to be eaten with its toppings and noodles, not served as a full bowl of soup. Peanuts, fresh herbs and crispy rice paper finish the dish.

This icy Persian faloodeh combines fine rice noodles with a floral rosewater syrup. Lime juice adds a bright tang, while pistachio brings a gentle crunch.

Golden-brown chicken thighs are coated in a glossy sauce of chili crisp, gochujang and miso. Crispy rice noodles, cool cucumber and lime bring heat, crunch and freshness to one plate.

Wide wheat noodles with soft, caramelized pumpkin and chickpeas for a little crunch. A bright miso sauce with ginger, sesame oil and lemon brings everything together.

Earthy soba noodles, sweet pumpkin with browned edges, and a fresh dressing with ginger and rice vinegar: this warm lunch brings soft and firm textures together beautifully.

Hearty egg noodles, savory chicken and sweet-salty ketjap are the foundation of this Surinamese bami. Briefly frying the ingredients separately keeps the noodles firm and gives each one a chance to develop its flavor.

Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.

Juicy shrimp, cool rice vermicelli and crunchy green mango come together in a fresh noodle salad. The dressing of lime, fish sauce, sugar and chili balances sour, savory, sweet and spicy flavors.

This Thai salad combines soft, springy glass noodles with juicy shrimp, tomato and celery. Lime, fish sauce and chili make a sharp, salty dressing that’s at its best when the salad is served straight away.

Wide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.

This pad Thai brings together tender rice noodles, juicy prawns and crunchy bean sprouts in a sauce that’s sour, salty and sweet all at once. Cook the portions separately in a hot wok so the noodles absorb the sauce without turning mushy.

Creamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.

These Japanese fried noodles combine golden-brown edges with juicy pork and cabbage that still has a little bite. A savory-sweet sauce brings everything together, while pickled ginger cuts through it with a fresh, spicy note.

Crispy fried tofu, soft rice vermicelli, cucumber and a generous handful of fresh herbs: this Northern Vietnamese lunch dish is all about contrast. Serve it with the bold fermented shrimp dip mắm tôm, or make a milder fish sauce dip on the side.

Clear, slowly simmered beef broth, rice noodles and paper-thin slices of beef are the foundation of this Vietnamese phở bò. Serve the soup with fresh herbs, lime and chili at the table so everyone can adjust the fresh and spicy flavors to their liking.

Two preparations give broccoli extra depth: roasted florets with browned edges and briefly blanched broccoli with a fresh bite. Creamy peanut sauce, lime and crunchy peanuts turn it into a complete noodle meal.

Smooth Korean sweet potato noodles soak up the savoury dressing beautifully. With sautéed shiitake and oyster mushrooms, spinach, carrot and onion, japchae becomes a colourful main course with both tender and chewy textures.

This Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.

These Vietnamese fried rolls have a savory filling of mushrooms, glass noodles and carrot, wrapped in thin, crisp rice paper. Serve them with lettuce, fresh herbs and tangy nước chấm chay.

Thick udon noodles in a clear, savory dashi broth, topped with soft aburaage that tastes sweet and salty all at once. This Japanese classic is all about balance: the broth stays mild, letting the tofu and springy noodles shine.