Udon Noodle

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

Here, you get an entire meal with a single, 45-minute recipe. Udon, Japanese wheat noodles with a chewy, stretchy texture, are available dried in the Asian food section of most supermarkets (along with mirin and chile paste with garlic) or fresh in the produce section. Sliced pineapple or mango sorbet would be an ideal dessert.

Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.

Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead.

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Spicy, slurpy noodles meet summer’s sweet tomatoes.

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The secret to success? Kneading with your feet.

Toss bouncy udon in a speedy creamy sauce reminiscent of an Italian favorite.

This simple noodle soup is packed with flavor thanks to instant dashi.

An Italian American favorite gets an Asian spin with chubby udon noodles and a dab of assertive Korean doenjang in the garlicky soy-butter sauce.

Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce.

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Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.