Store-bought noodles, from bundles of soba to spools of dangmyeon, are nonnegotiable in our pantries. Simply put: Our weeknights wouldn’t be possible without them. But noodles have been around much ...

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 ...

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.

Is a noodle obsession a matter of nature or nurture? Lane Li was pondering this when she saw her noodle-loving 11-year-old son, Jackson, reach for a chef’s knife the size of his forearm. Certainly ...