Recipes
Yes, all of these rice noodle recipes center on a star ingredient (the noodles), but there’s so much variety within the category. The rice noodle canon is as expansive as it is delicious. From brothy bowls to punchy stir-fries to chilled noodle salads, these are the rice noodle recipes we turn to again and again.
You’ll see a range of names at the store—rice sticks, rice vermicelli, flat rice noodles; it’s worth familiarizing yourself with the differences (and learning the noodle’s actual name if you don’t know it already). Each brings something distinct to the table. A few of our go-tos: bánh phở, medium-width flat noodles ideal for soups; wide, chewy ho fun (also called char kway teow), perfect for high-heat stir-fries; and delicate Hsinchu mi fen, which excels in quick-cooking noodle dishes like a stir-fry. No matter the shape, one thing holds true: Rice noodles cook fast and absorb flavor like a dream.
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers
Recipes Spiced Salmon Noodle Soup
This version of salmon head soup—a staple of Native Alaskan diets—builds a broth from its eponymous ingredient, plus fillet scraps and tons of aromatics like sesame oil, fennel, and coriander. If your fishmonger doesn’t have a salmon head handy, the stock can be made from salmon bones and other scraps.
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
Recipes Everyone’s Favorite Gado-Gado
Gado-gado is one of Indonesia’s national dishes, found everywhere from food stalls to restaurants and family kitchens. This noodle-based version uses soy sauce and brown sugar as a substitute for kecap manis, a salty-sweet condiment often used to season the peanut sauce at the heart of the dish.