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Milk Street Noodles Cookbook
$23.95
31% OFF - You Save $11.05
More than 120 Easy to Make Noodle Dishes

Learn Homemade Pasta!

With detailed, step-by-step instructions

Categorized By Pasta Types and Themes

Like Italian Classics, Stir-Fries, Noodle Soups and One-Pan Pastas

Full-Page Color Photos of Every Recipe

See what you’re making before it’s done

Guaranteed to Work on the First Attempt

Every recipe has been thoroughly tested

Dinner in Minutes!

Most recipes are streamlined for quick weeknight cooking—many take 30 minutes or less

Recipes for Nearly Every Kind of Noodle in the World

Recipes for Nearly Every Kind of Noodle in the World

Master the Italian Classics With Our Proven Tips

Finicky cacio e pepe comes together in just 20 minutes, and the real fettuccine Alfredo is so much lighter than the creamy bomb you’re used to.
Recipes for Nearly Every Kind of Noodle in the World

A Thorough Index Makes it Easy to Decide What Meal to Cook

Look at what noodle you have in the pantry, and easily find what meal to make in a table of contents that’s broken down by type of pasta.
Recipes for Nearly Every Kind of Noodle in the World

Learn to Make Take-Out Staples Like Miso Ramen and Pad Thai

Our ramen comes together in just over half an hour, and your pad thai will be better—and faster—than ordering out for delivery.
Recipes for Nearly Every Kind of Noodle in the World

Step-By-Step Instructions with Detailed Photos for 8 Types of Homemade Noodles

From Asian udon and wheat noodles to Italian egg fettuccine and instant gnocchi, we’ve got your homemade pasta covered.
Recipes for Nearly Every Kind of Noodle in the World

Cool Salads, Steaming Soups, Plump Dumplings and Bowls of Well-Sauced Shapes

Expand your perception of what a pasta dinner can be. It’s not all spaghetti and meatballs (but of course we have that too, see p. 250)
Recipes for Nearly Every Kind of Noodle in the World

Learn Everything You Need to Know About Shopping For and Cooking Dozens of Varieties

An introductory noodle primer breaks down the basics of all kinds of pasta shapes and gives tips on how to make the most of them.
Recipes for Nearly Every Kind of Noodle in the World

There’s So Much More to the World of Noodles than Italy and Asia

Don’t forget North African couscous, Spanish and Mexican fideos, Indian vermicelli, Turkish noodles with walnuts and feta, Peruvian spinach pesto, German spaetzle and noodles from many other cultures.
Recipes for Nearly Every Kind of Noodle in the World

Stomp Your Feet to Make Fresh Udon Noodles from Just Three Ingredients.

Japanese cooking author Sonoko Sakai showed us her special method for making homemade udon with just flour, water and salt.
Recipes for Nearly Every Kind of Noodle in the World

Noodles are the Ultimate Fast Food—You’ll Have Dinner on the Table in Minutes

Quick boil a batch of soba or udon, topped them with leftover chicken or steamed vegetables, then finished them with a sauce of soy, mirin, sesame oil and a dash of oyster sauce.

Your Pad Thai Will Be Better Than Any Take-Out

Step 1
Step 1

Across Bangkok, we tasted a dozen versions to understand the iconic noodle stir-fry. Start by soaking rice noodles for about 30 minutes.

Step 2
Step 2

Drain the noodles and set near the stove. In a medium bowl next to them, toss together bean sprouts, chives and peanuts; set near the stove.

Step 3
Step 3

Prepare the tamarind pulp and put 3 tablespoons in a medium bowl with sugar, oyster sauce, soy sauce and fish sauce. Also place near the stove.

Step 4
Step 4

In a wok over high, heat oil until smoking and cook the shrimp for 1 to 2 minutes. Set aside, wipe out the wok and heat oil again.

Step 5
Step 5

Cook shallot, garlic and pepper flakes for 20 to 30 seconds. Add the eggs and cook 20 to 30 seconds. Add the noodles and cook, stirring and tossing.

Step 6
Step 6

Pour half the sauce mixture down the sides of the wok; it should bubble immediately. Cook until the liquid is absorbed, and add the remaining sauce.

Step 7
Step 7

Add the shrimp and half of the bean sprout mixture. Cook until the shrimp are opaque and toss in the remaining sprout mixture. Serve with lime wedges and chilies in vinegar.

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