Noodle

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant—and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

Fideos, pasta nests that are often toasted in oil, are popular on the eastern coast of Spain. Here, the sauce is enhanced with a sofrito, a concentrated mixture that imparts a deep tomato flavor. The browned fideos slowly absorb the seafood-based sauce as they cook.

When my grandmother, Noi, came to America in 1975, banh trang—Vietnamese rice flour wrappers—weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Rice sticks turn up in soups in many parts of Asia. This recipe was inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle parlor on Bayard Street in New York City.

(Spicy Pork with Bean-Thread Noodles) In this classic Chinese preparation, delicate, clear bean-thread noodles are dressed with a spicy sauce and flecked with bits of pork — the "ants" of the dish's curious name. Can be prepared in 45 minutes or less.

This Szechwan dish is traditionally made with toasted sesame paste, but peanut butter has been substituted here with good results. One secret of this light but flavorful rendition is to dress the noodles just before serving them. Can be prepared in 45 minutes or less.

Japanese connoisseurs of the noodle hold soba, made primarily of buckwheat flour, in particularly high regard. Here the nutty taste of the soba noodles is set off by a restorative broth in which miso is a savory option. Can be prepared in 45 minutes or less.

This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.

This recipe can be prepared in 45 minutes or less. Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).