Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls—look for the leaves at Asian markets. Here, Melissa Rubel Jacobson wraps the leaves around silky Chinese noodles.
At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles. They're the base for this unconventional dish that's topped with roast pork and a tangy kale salad and served with a buttery broth.
Linguine with Snow Peas, Cucumber, and Peanut Sauce
Kids will be especially fond of this Asian-inspired noodle dish—after all, the sauce is made with peanut butter—but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.
An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
Made from the starch of vegetables like mung beans, translucent glass noodles, a.k.a. cellophane noodles, are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables—snap peas, carrots, zucchini and yellow squash, to name a few—then tossing them with tangy rice vinegar.
Shrimp and Bok Choy Stir-Fry with Crispy Noodles
Chef Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil and mirin, then tops the dish with crispy deep-fried noodles. To make it healthier, stir-fry shrimp in a small amount of oil and top with a light sprinkling of crunchy instant ramen noodles.
Soba Noodles with Dashi, Poached Egg and Scallions
Chef Douglas Keane creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito—tuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.