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Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street
Milk Street Noodles Cookbook Cookbook Milk Street

Milk Street Noodles Cookbook

$23.95

Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish noodles flecked with feta cheese. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and satisfying than what we knew. In Sapporo, Japan, we learned to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is the need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. What’s for dinner? Use your noodle.

Milk Street Noodles Cookbook

$23.95
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More than 120 Easy to Make Noodle Dishes

  1. Learn Homemade Pasta!

    With detailed, step-by-step instructions

  2. Categorized By Pasta Types and Themes

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

  3. Full-Page Color Photos of Every Recipe

    See what you’re making before it’s done

  4. Guaranteed to Work on the First Attempt

    Every recipe has been thoroughly tested

  5. 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

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.

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.

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.

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.

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)

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.

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.

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.

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

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

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

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

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

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

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

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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