Noodle

Bibim Gooksu Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. This noodle dish is very gratifying on hot summer days when you want to eat something light, healthy, and refreshingly cold. The crisp, clean texture of the cucumber combined with the spiciness from kimchi, the tang from the rice vinegar and a subtle sweetness from the sugar makes the dish so good. The noodles are served over a bed of ice, then topped with this spicy salad-like mixture.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.

Somen Active time: 20 min Start to finish: 1 hr In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are eaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.

Fideua con Láminas de Sepia Salteadas Fideos are a vermicelli-style noodle, sold in nests, that comes in several thicknesses. For this delicate dish, it's important to use the thinnest fideos possible, cabello de ángel (angel hair). Cuttlefish (sepia), a marine cephalopod of the same family as octopus and squid, is widely available throughout northern Spain; fresh squid is much easier to get in this country, however.

Light, delicate, and crisp, rice-stick noodles come packaged in different sizes. However, 1 package, no matter how small, will be plenty for this recipe. If you'd like to make larger crisps for dramatic presentation, simply pull each noodle mound into a wider tangle, then fry crisps 1 at a time. This recipe is an accompaniment for pineapple ice cream. Active time: 20 min Start to finish: 1 1/4 hr

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

The combination of salty, sweet, crunchy, and smooth gives these confections a special place in my heart. That, added to the fact that they made an appearance at every bridge and mahjongg game my mother ever hosted, elevates their status to serious nostalgia food. You can find cans of Chinese chow-mein noodles in the Asian food section of the supermarket. The ones you want are cooked and ready to eat like crackers.

Active time: 30 min Start to finish: 30 min

A comfort-food treat that's great for brunch. This version takes less time than most because the noodles aren't precooked.

An Italian dish that's great with brunch, or as a light lunch or appetizer on its own.

(Hasidic Caramelized Noodle Pudding) The Chmielnicki massacres in Poland in 1648, the apostasy of the false messiah Shabbetai Tzvi in 1666, the subsequent partition of Poland, and other problems shook the Jewish communities of eastern Europe. Some Jews found an answer in the freedom offered by the Enlightenment (Haskala in Yiddish). Others turned to Kabbalistic healers and miracle workers. One of these holy men was Israel ben Eliezer, commonly called the Ba'al Shem Tov (Master of the Good Name). By the time of his death in 1760, he had created a full-fledged religious movement known as Hasidism and, within a generation, the bulk of the Jews in central Poland, Galicia, and the Ukraine were Hasidim. Beginning in the late 1700s, groups of Hasidim began moving to the Holy Land in order to live a more fully religious life. They brought with them the traditions of eastern Europe, including their manner of dress and foods. It was among the Hasidim of Jerusalem that this distinctive noodle kugel, which features a tantalizing contrast of pepper and caramelized sugar, was popularized.

Whole-wheat spaghetti can replace the soba noodles used here.

When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking.