MAIN INGREDIENTS
Milky, lip-smacking broth and extra thin wheat noodles are the main charachteristics of this ramen, originally from Fukuoka. Although at its basic, ramen prepared this way consists of nothing more than pork bones broth, noodles, chashu pork, and green onions — additional toppings are often included as well, though — each said component takes time and care to prepare, most notably the broth which can cook for as little as 8 to 12 hours to up to 36 to 60 hours, depending on the recipe and the desired outcome.
The preparation begins by simmering the bones, pork skin, and pig's trotters in water first, which is a step that helps remove the dirt and scum. The bones are then washed and scrubbed of scum under running water, and placed in a fresh pot of water so they are completely covered and then simmered for a minimum of 8 to 12 hours.
TIME
- Preparation time: 2 h
- Cooking time: 12 h
- Total time: 14 h
Biang biang noodles are iconic, handmade, wide, and chewy noodles known for their dramatic preparation process, where the dough is slapped against a surface to create long, belt-like ribbons. Their texture is firm but soft, and they are typically served with spicy, aromatic toppings featuring garlic, ginger, scallions, chili oil, and vinegar-based sauces.
The name "biang biang" is onomatopoeic, meaning it mimics the sound made during their preparation. As the noodle dough is stretched and slapped against the work surface, it produces a distinctive "biang" sound. This slapping process is a crucial part of making the noodles, as it helps to elongate and flatten the dough into the iconic wide, ribbon-like shape.
TIME
- Preparation time: 1 h
- Cooking time: 30 min
- Total time: 4 h 30 min
MAIN INGREDIENTS
The star dish of Northern Thailand, khao soi usually means a coconut curry noodle soup with either Burmese or Chinese Muslim origins typical of Chiang Mei. As is the case with all curries, the preparation starts with making the spice paste, which is a mix of dry and wet ingredients, such as chilies, turmeric, coriander seeds, shallots, galangal, and a host of other aromatic ingredients.
The paste is stir-fried, and chicken (or beef) pieces are coated in the paste, at which point coconut milk and water or broth are added, and the soup is cooked until the meat is fall-apart tender. To assemble, cooked wonton noodles are added to the bowl, poured over with the soup, and topped with fried thin egg noodles and chopped cilantro.
TIME
- Preparation time: 15 min
- Cooking time: 1 h 15 min
- Total time: 1 h 30 min
When making pad Thai, one thing to keep in mind is the careful balance of textures and flavors which are synonymous with the dish itself — the chewy and crunchy ingredients for texture, and the balance of sweet, sour, and salty, the three primary flavors of Thai cuisine.
First, garlic, tofu, turnip, shallots, and radish are quickly stir-fried in a wok, after which pre-soaked rice noodles are to be incorporated. To make sure the noodle strands separate, they must be vigorously stirred, making sure they are cooked quickly and evenly.
TIME
- Preparation time: 30 min
- Cooking time: 10 min
- Total time: 40 min
The ramen restaurant G Men 7’s chuka soba has been the inspiration for this old-school shoyu ramen recipe, which, unlike other shoyu ramens, does not have dashi components — there is only one kind of broth made with pork and chicken.
The soup and the tare should be made a day in advance so the flavors have time to develop. The recipe is adapted from the YT channel Way of Ramen, a popular and respectable channel that is the go-to place for any and every ramen lover.
TIME
- Preparation time: 2 h
- Cooking time: 10 h 5 min
- Total time: 26 h 5 min
MAIN INGREDIENTS
Rechta is a traditional Algerian dish particularly popular in the capital, Algiers, and surrounding regions. It consists of thin, homemade noodles (also called rechta) that are typically served with a savory stew made of chicken or lamb and a selection of vegetables.
Traditionally, the vegetables used in rechta are chickpeas and turnips, but zucchini, potatoes, and carrots are also often included. The stew is often flavored with spices like pepper, cinnamon, and sometimes ras el hanout, creating a rich and aromatic broth called marga.
TIME
- Preparation time: 45 min
- Cooking time: 1 h
- Total time: 4 h 45 min
MAIN INGREDIENTS
Laksa is a versatile savory dish that originated in Southeast Asia, consisting of broth, noodles, and a variety of other ingredients, such as meat, seafood, and vegetables. Generally speaking, it is made by cooking a flavored broth, then cooking, frying or blanching the chosen ingredients, and finally assembling the dish in a bowl, with the addition of some noodles and toppings.
Laksa is often prepared and sold in hawker centers across the region. There are two main kinds of the dish, depending on the type of broth being used as the base — curry laksa and asam laksa. Curry laksa is a creamy, curry-based dish usually made with coconut milk, rice noodles, prawns, chicken, bean sprouts, fish cakes, and eggs.
TIME
- Preparation time: 30 min
- Cooking time: 1 h 10 min
- Total time: 1 h 40 min
MAIN INGREDIENTS
The Japanese fast food staple, yakisoba is a simple-to-make stir-fry prepared with noodles, thinly sliced pork, vegetables like carrots, cabbage, bean sprouts, onion, and mushrooms, and a special yakisoba sauce. The noodles are cooked or rehydrated then mixed with thinly sliced pork and vegetables that have been stir-fried.
Once the noodles have been cooked a bit, the entire dish is poured over with the sauce, and everything is thoroughly mixed until well-coated. For serving, yakisoba is garnished with either aonori (seaweed powder), beni shōga (shredded pickled ginger), katsuobushi (bonito fish flakes), or Japanese-style mayonnaise before serving.
TIME
- Preparation time: 10 min
- Cooking time: 20 min
- Total time: 30 min
The following recipe is published in Adam Liaw's Destination Flavour cookbook and is adapted from the Good Food website (www.goodfood.com.au). The ingredients for the laksa rempah make up for two batches, so use half now and refrigerate the other half for another laksa.
TIME
- Preparation time: 1 h 30 min
- Cooking time: 3 h 40 min
- Total time: 5 h 10 min
MAIN INGREDIENTS
This next recipe is adapted from the Her World website (www.herworld.com).
TIME
- Preparation time: 1 h
- Cooking time: 2 h 10 min
- Total time: 3 h 10 min
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 12 Noodle Dish Recipes” list until February 16, 2025, 12,473 ratings were recorded, of which 9,502 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.