Over 1,200 types of noodles exist in China. Made from wheat, rice, millet, or other starches. Essential staple in Chinese cuisine and regional cuisines. Widely consumed in East and Southeast Asian countries
Egg noodles are made from eggs and flour, unlike regular noodles made with only flour and water. They have a soft, chewy texture and mild, neutral flavor. Egg noodles are slightly more expensive than regular noodles
Ash-e Reshteh is a spiced vegetable soup made with Iranian noodles. Recipe first appeared in SAVEUR March 2012 with Anissa Helou's story. Serves 6-8 people
Soybean milk and deep-fried dough sticks are the most popular breakfast combination. Steamed buns come in salty and sweet flavors with various fillings. Rice porridge (congee) is a common mainstay with regional toppings. Wontons and dumplings are filled with meat, vegetables, or seafood
Yakisoba is a classic Japanese street food made with stir-fried vegetables and noodles. Originated from Chinese cuisine and became popular in black markets after war. Traditionally served on large steel griddles called teppan
Sweet and spicy turkey sandwich combines pepperjack cheese and strawberry preserves. Pizza lava toast features grilled cheese and pizza toast. Easy chorizo street tacos can be made at home. Chicken wraps can be made with turkey or turkey meat