Noodles are a world. Mike and Stephanie Le invite you to make it yours
Whether putting together a bowl of “super creamy” chicken miso ramen, slow-braised sugo with tagliatelle or a speedy “accidentally vegan” weeknight laksa, cooking noodles is now second nature, says Stephanie.
With an eye to entertaining, they devote a chapter to special-occasion noodles “worth the extra effort,” such as spicy sichuan mapo tofu chitarra and really crispy porchetta with ziti. Another includes affordable, large-format, potluck noodle dishes such as bun cha and bucatini con le sarde.Article contentStephanie agrees, adding that at Italian restaurants, they often order six different primi dishes instead of moving on to the secondi because they find them so much more interesting.
Honing in on a single food was a fun creative exercise, the authors say. And now that their deep dive is on bookstore shelves, noodles still hit their Vancouver table three times a week.
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