Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. For cookbook author Kristina Cho, noodles — especially the Chinese versions she grew up with — are like poetry.

My kids loved buttered noodles when they were younger, but as they’ve gotten older, they are more open to trying noodles with different sauces. These garlic noodles have a lot of flavor but aren’t ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The sound of biang biang noodles is like a siren call to me. Sure, the rhythmic thwacking isn’t Beethoven’s Fifth ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. One of the first recipes that I remember ...

Asakusu Kaikaro in Tokyo is a small noodle factory with a big reputation, supplying noodles to Michelin-starred restaurants around Japan. For nearly 75 years, the factory has been making its noodles ...