EditorialBeth Chu transfers pancit canton, a Filipino stir-fried noodle dish, to a takeout container at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialSpicy tsukemen is served with a small dish of crunchy chile sauce at Okiboru House of Tsukemen in New York, Feb. 25, 2023. (Lanna Apisukh/The New York Times)
EditorialTransferring mixed ingredients to a baking dish for a classic sweet noodle kugel, rich with sour cream, cottage cheese, light brown sugar and optional raisins, in New York, Nov. 22, 2022. Food styled by Brett Regot. (Linda Xiao/The New York Times)
EditorialHong Thaimee, a chef and restauranteur, with the classic Thai noodle dish pad kee mao in her apartment kitchen in Midtown Manhattan, on March 10, 2022. (Karsten Moran/The New York Times)
EditorialKhao poon nam pik, a rice noodle dish made with coconut curry and chicken, at Tharathip Soulisak’s Lao cuisine pop-up in Mar Vista, Calif., Feb. 20, 2022. (Damon Casarez/The New York Times)
EditorialA bowl of kimchi bibim guksu, which adds kimchi to the the traditional Korean cold noodle dish of bibim guksu, in New York, Aug. 3, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialPork noodle soup with ginger and toasted garlic, in New York, Jan. 6, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)