noodles

Dat Tran is the owner of Tong Mein, a noodle shop hidden behind a hair salon in Toronto, Canada.

Eunjo Park, the executive chef at Momofuku's Kawi makes Kalguksu, a Korean soup with chewy, knife-cut potato noodles and a slightly sweet, spicy broth.

Deuki Hong, founder and chef of Sunday Hospitality Group, is in his backyard cooking Jajangmyeon.

The family behind Plant Love House brings Brooklyn, NY three unique restaurants: LOOK, MONDAYOFF, and Noods n’ Chill, all of which serve street-style Thai cuisine that honors the foods they love to eat.

Meet the family behind Lagman House, the only restaurant in America serving Dungan cuisine.

A look into iconic street food during the COVID-19 pandemic

Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

How to make our favorite dishes with our favorite chefs

Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn.

Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage.

Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe.

The founders and owners of Xi'an came by the MUNCHIES Test Kitchen to finally show everyone how their hand ripped noodles are done.