Egg Noodle

Tender chicken, savory paprika sauce, and lots of noodles.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

On a cold winter day, this hearty soup is practically a meal in itself.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Rethink comfort food with kimchi—a type of spicy Korean sauerkraut—which makes this slow-cooked, tomatoey braise tangy, spicy, and deeply flavorful.

Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan’s Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

Although it’s not a true-blue, all-American macaroni and cheese because it’s made with wide egg noodles rather than the more traditional elbow macaroni or small shell pasta, this is probably the version I make most often. It’s a dish I fell in love with when I first had it years ago at Harry’s Bar in Venice. Later I re-created it at home as the ultimate comfort food and also to bring back memories of Venice.

Richly colored with paprika, this traditional Hungarian entrée is full bodied and satisfying. It goes well with Balsamic-Marinated Vegetables (page 78).

I love living in Oklahoma. I do miss my family in Georgia, but luckily I get to travel back and forth a lot for visits. My Georgia family has also made the trek to Oklahoma several times, so now both places feel like home. Only once have I gotten so homesick I thought I wouldn’t make it, and that was because I was really sick with the flu and Mama wasn’t there to take care of me. Sometimes nobody will do except Mama! She made this soup for me, froze it in quart containers, packed it in dry ice (who knew you could get dry ice in Monticello?), and shipped it overnight to me in a Styrofoam cooler. When I got it the next morning, I cried, ate some soup, cried, ate some more soup, and thanked God for the most awesome mom on the planet!

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic. Buttered egg noodles, the traditional accompaniment, soak up the spicy, creamy sauce.

You can find fresh Chinese-style (and Japanese-style) wheat noodles at most supermarkets these days. They’re a great convenience food and, for some reason, seem to me more successful than prepackaged “fresh” Italian noodles. Here they’re briefly cooked and then combined with a stir-fried mixture of pork, vegetables, and Chinese sauces; it’s very much a Chinese restaurant dish. Both ground bean sauce and hoisin sauce can be found at supermarkets (if you can’t find ground bean sauce, just use a little more hoisin), but you can usually find a better selection (and higher-quality versions) at Chinese markets. Usually, the fewer ingredients they contain, the better they are.