Tender and supple with the ideal chewy texture, these from-scratch buckwheat soba noodles are easy to perfect. Sonoku Sakai is a Japanese American cooking teacher, recipe developer, and food writer.

This story originally featured on Saveur. “Noodles—like bread, or golf, or love—aren’t something to learn in one shot.” This is chef Hugh Amano’s advice as we dive into the process of ramen making.

This recipe for homemade udon noodles shows you how to make thick, chewy Japanese noodles from scratch using just a handful of pantry staples, including wheat flour, water, salt, and potato starch or ...

Learn how to make authentic Biang Biang noodles with this simple, step-by-step hand pulled noodle tutorial. These wide, chewy noodles are a staple of Chinese cuisine, traditionally made by stretching ...

This recipe is a nihachi-style soba and uses a classic 80%-to-20% ratio of buckwheat to all-purpose flour. For a gluten-free option, replace the all-purpose flour with tapioca flour. You can find some ...