These noodles are my lightened-up version of a David Chang dish. This sauce would probably make tree bark taste good, and would be a great addition to almost anything: rice, salad, fish -- whatever! I chose to pair it with some tofu and fresh yakisoba noodles. —Alexandra V. Jones

I really love this recipe, like, in an unhealthy, almost obsessed way… Why? Because it so damn tasty! If you bring this to a potluck, I promise there will be nothing left over!

Thanks to a sultry sesame dressing (and a secret ingredient: water), this salad is creamy despite being vegan and puts other nutty noodle salads to shame. Best of all, it travels well and tastes even better as tomorrow's lunch. Recipe adapted slightly from Fine Cooking magazine. —Genius Recipes

A note on noodle choice: any long, thin pasta will do. Vermicelli or thin rice noodles (like those pictured here) are great gluten-free options, and hold up much better than brown rice noodles when cooked and then chilled. If it's what you have in your pantry or all you can find, plain ol' spaghetti works just as well. —Kendra Vaculin

At our blog, Boy Meets Girl Meets Food, we love a good noodle dish. However, we often find that they can become quite heavy and drowned out with sauces, so yesterday we set about making a light and simple noodle dish that is a perfect accompaniment to seafood, stir-fries, and poultry alike! —boymeetsgirlmeetsfood

The beauty of it is that it’s so simple: just a few ingredients, completely vegan. I use special noodles at the restaurant: They’re a mix of wheat and buckwheat, which gives it more of a bite than the traditional white noodles you’d ordinarily find in kongguksu.

This noodle cake is a great way to use up leftover noodles, and you can make it as spicy as you want. Adapted from Jean-Georges Vongrichten's Pan-Fried Noodle Cake. —Sippity Sup (Greg Henry)

For some reason last night I had the sudden realization that tuna noodle casserole - that classic piece of Americana and staple of Midwestern church basement potlucks - is technically a seafood pasta dish.

Eat this 'pizza' straight from the oven.

This noodle salad, based on the Vietnamese vermicelli variety, has a brilliant, surprising flavor, especially for something so simple. Even though it has more ingredients than I regularly use–whisking together a homemade nuoc nam is a cinch, but does take a tablespoon of this and a tablespoon of that–none of them can be skipped.

Eat this 'pizza' straight from the oven.

Unlike other noodles like wheat flour noodles and cold skin noodles (made from wheat starch) from the Xi'an region of China, rice skin noodles are made straight from whole short-grain white rice or rice flour. They're slippery, soft, and a bit chewy, and best served hot right out of the steamer with chili oil and seasoning. Here's how to make them at home, using either the traditional short-grain rice or rice flour.

Crisp vegetables, tender noodles and morsels of chicken were all cloaked in a zippy dressing spiked with lime juice, fish sauce and a hint of Sriracha, then showered with finely sliced mint and basil. As soon as we were home and dry, I asked Sara to email me the recipe, and this is my version.

A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. —Gena Hamshaw

he Korean glass noodles used here are made from sweet potato starch, and have a delicious chewiness to them. While they are undoubtedly the best choice, you could also use any glass noodle available in your local supermarket.

This dish is sort of a fusion between Massaman curry and chicken noodle soup. For those who aren't familiar with Massaman, it is a Thai curry with a lot of Indian influence. It typically contains a protein source as well as carrots, potatoes, and peanuts. I've taken liberties with the spicing both to suit my taste, and to make it fairly simple.