Korean sweet potato noodles, known best in Japchae noodles, are magic. They manage to be gluten free yet not taste like sadness or cardboard. Their texture is slippery and chewy, they absorb flavorful sauces every bit as well as wheat varieties, and I could eat read more

This aromatic, colorful, and exciting noodle dish is a bit of a mashup. I love the curry flavor of Singapore noodles. But I also like a saucier noodle, so I borrowed the traditional coconut milk/fish sauce from Thai curries.  Then I threw in some shrimp, Chinese read more