This vegetarian version of lo mein goes heavy on the vegetables—to make the dish more nutritious and more flavorful, we use almost as much cabbage, shiitake mushrooms, and chives as we do noodles. It's important to blanch the noodles before tossing them into the wok, or else they can clump up.

Heat reserved 1 tablespoon of mushroom oil in a large skillet or wok over high heat until shimmering. Add chopped Sichuan vegetables, fried mushrooms, and garlic. Cook, stirring and tossing constantly until fragrant, about 45 seconds. Add Shaoxing wine and stir to combine. Transfer mixture to bowl with sauce.

"It’s important to consider your main flavor and texture when pairing wine with Chinese food. If it is a dark sauce, like the plum sauces or soy based, these are high in sodium, so a wine that is high in fruit focus is best. Wines like Dolcetto, Barbera, Blaufrankisch for reds and Riesling, Sylvaner, Cortese, Prosecco and Champagne in general work best."— Molly Wismeier, Restaurant R’evolution (New Orleans)

"In the wine world we say, what grows together goes together. When it comes to pairing Chinese food with wine that theory goes out of the window. As the general rule I would pick wines with lower tannins, light to medium body and focus on preparation and cooking technique rather than ingredients. For example, if you serving spicy and complex dishes of Sichuanese cuisine, I would go with wines from Alsace (Riesling, Gewurztraminer, Pinot Blanc, Pinot Gris...etc) or German Riesling. If we are enjoying delicate seafood dishes of Cantonese cuisine my choice would be Chablis, Gruner Veltliner and any lean, crisp white wine. With fried food, the best choice would be any refreshing, palate cleansing sparkling wine(Cava, Prosecco, Sekt,...) or Champagne. Sweeter dishes like mushu pork I would match with softer style Rose wines (Tavel, Muga Rose)."— Oz Podnar, BLT Fish (NYC)

The first great thing about making dan dan noodles at home is that you can customize it however you'd like. Personally, I like the chile oil of the Sichuan version, but I also love adding crushed roasted peanuts to the top. Who's to stop me? Some hardcore versions of the dish have the noodles quite literally swimming in a bowlful of chile oil. I like my oil to coat the noodles and pool up a bit in the bottom of the bowl.

"Depending on the preparation, you've got lots of options. Ma po tofu, for instance, works with a lot more than Riesling. Recently, we had some of the Barbieto "Savannah Verdelho" Madeira with it, and while it was a bizarre idea at the onset, it was completely nuts with the dish. Generally the sweetness in the sauces of mushu and Peking duck make for potentially awful non-riesling pairings. If the kitchen at your particular restaurant has a deft hand, Peking duck can be great with juicy cru Beaujolais or juicy Grenache-based wines, like those from Grammenon. There are some non-Riesling options for mushu, but honestly, this is an example of why Riesling is such a steadfast go-to wine.

"Riesling with some fruitiness and a bit of age pairs nicely with heavy and complexly spiced Chinese sauces. Riesling from older vintages can be hard to come by at an everyday wine store, but they do make appearances from time to time. Stock up when you see a nice Riesling with age and save it for a rainy Chinese takeout day! I did this with a Riesling Spatlese from Mosel, Germany 1997 for less than $20 that I found at my neighborhood wine store and enjoyed it with a few savory, dark-sauced Chinese dishes—the flavors balanced each other perfectly. Additional choices from the other side of the Rhine River are Alsatian Pinot Gris, Muscat, Riesling and Gewurztraminer—these all contain a lot of complex spice notes, and occasionally a touch of residual sugar, which allow them to work with Chinese food."— Caleb Ganzer, Eleven Madison Park (NYC)

To Finish : Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using a spatula or a spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.

Spring rolls are great, as are the flavors of bánh mì, so why not stick 'em together? These rolls are stuffed with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro. The sauce is made with a mixture of homemade vegan mayonnaise and spicy chili-garlic sauce. Creamy, spicy, crispy, tangy, and a little greasy, they hit all the notes you want in a noodle game Updates|https://noodleinsight.com/ time snack.

Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos) until just barely softened but still mildly crunchy. This recipe combines black beans with charred corn, along with a few slices of avocado and a handful of toasted pumpkin seeds for a meal that's not only balanced in carbs, protein, and high in good green vegetables, but is crazy delicious to boot.