Vegetarian mee goreng mamak
Yellow noodles stir-fried with tofu, potato, vegetables and a spicy sauce. Serves 4; the estimated times are 25 minutes of preparation and 30 minutes of cooking.
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Pasta and noodles
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Homemade Cao Lầu with Pork and Herbs
A homemade cao lầu for 4, with thick rice noodles, spiced pork, bean sprouts and herbs. Preparation and cooking times are estimates; noodle timing depends on the package.
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Gibraltar Rosto
Pasta with beef braised in a tomato sauce with white wine, onion, garlic and carrot. The quantities and four servings are approximate; cooking time depends on the beef and carrots becoming tender.
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Swabian Maultaschen
Swabian stuffed pasta with meat, spinach, ham, and bread, gently cooked in vegetable broth. Makes five servings.
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Homemade Russian Pelmeni
Small dumplings made with thin dough, filled with ground meat and boiled. Makes 4 servings; preparation time is an estimate.
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Mongolian Tsuivan with Handmade Noodles
Homemade noodles steamed over lamb, onion, carrot, and cabbage. Makes about 4 servings; preparation and cooking times are practical estimates.
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Bahraini balaleet
Sweet vermicelli flavored with cardamom, saffron, and rose water, topped with a thin omelet. Serves 4; preparation times are approximate.
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Khiva Shivit Oshi
Uzbek noodles from Khorezm made with fresh dill in the dough. This simple version serves one and focuses on the noodles.
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Bryndzové halušky: Slovak potato dumplings with bryndza and bacon
Small potato-and-flour dumplings tossed with bryndza cheese and served with browned bacon. Serves 4; timings are estimates.
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Austrian Mohnnudeln with potato and poppy seed
Short potato-dough noodles made with butter, egg yolk, flour and semolina, served hot with ground poppy seeds and icing sugar.
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Liechtenstein Käsknöpfle
Small, tender, chewy egg noodles tossed with melted cheese and topped with golden onions. Serves 6; times are estimates.
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American Samoan Sapasui
Glass noodles stir-fried with chicken, vegetables, and a savory blend of soy sauce, fish sauce, and chili. Makes about 4 servings; times are approximate.
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Fettuccine alla Papalina
Creamy fettuccine with prosciutto, egg, cream, butter, onion, and pecorino. Serves 4.
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Algerian Dwida Mfawra: Steamed Vermicelli with Lamb
Steamed fine vermicelli served with a lamb, chickpea, and spice broth in an Algerian preparation known as dwida mfawra.
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Kazakh Beef Beshbarmak
Boiled beef, sheets of dough cooked in the broth, and blanched onion to serve. Serves 4.
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Libyan steamed makaruna imbaukha
Broken vermicelli steamed over a spiced tomato sauce and served with lamb. Makes 5 servings.
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Samoan Chicken Sapasui
Glass noodles with chicken, vegetables, ginger, and soy sauce, stir-fried and served saucy. Serves 6.
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Turkish manti with beef, yogurt and paprika butter
Homemade Turkish manti filled with beef and served with yogurt and butter flavored with chili and paprika.
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Georgian pork and beef khinkali
Georgian khinkali with homemade dough and a spiced pork and beef filling. Water in the filling helps create a juicy centre. Makes 20 pieces for 4 people.
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Sichuan dan dan noodles
Wheat noodles with browned pork, sui mi ya cai, and a sauce of sesame, soy, chili oil, and Sichuan pepper.
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