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Pasta & Grains

Pasta, rice, grains. Weeknight fast or Sunday slow — each recipe tested to get the ratio of water, salt, and time exactly right.

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Dumpling Bake with Coconut Curry with frozen dumplings, coconut milk and red curry paste — USA recipe

🇺🇸USAMedium

Cereal and Pasta Dishes

Dumpling Bake with Coconut Curry

The dumpling bake is a modern American shortcut that earned its reputation honestly: a coconut and red curry sauce whisked straight into the baking dish, a bag of frozen dumplings set into it, foil on top, and half an hour later a pan of tender dumplings sitting in a silky, spoonable broth. Nothing is fried, nothing is folded, and the dumplings absorb the curry as they steam. Finished with chili crisp and coriander, it tastes far more deliberate than the effort it takes.

45 min520 kcal4 serves

🌶️Spicy

Egg Fried Noodles with egg noodles, eggs and soy sauce — China recipe

🇨🇳ChinaMedium

Cereal and Pasta Dishes

Egg Fried Noodles

Egg fried noodles are a Chinese stir-fry of wheat egg noodles with scrambled egg, carrot, bean sprouts and scallions in a soy-based sauce, an everyday home dish. It takes 20 minutes and one wok. The noodles must be well drained and the wok properly hot; get those two right and the rest follows. The eggs set at the side of the wok and are broken into large pieces, and the sauce goes onto the hot wall of the wok so it caramelizes at once.

20 min710 kcal2 serves

⚡Quick

Fettuccine Alfredo with fettuccine, butter and Parmigiano Reggiano — Italy recipe

🇮🇹ItalyEasy

Cereal and Pasta Dishes

Fettuccine Alfredo

Three ingredients: fettuccine, butter, Parmigiano Reggiano. No cream. The sauce is a pure emulsion of fat and starch — butter melted over hot pasta, Parmesan folded in with small amounts of hot pasta water until the whole thing turns silky and glossy. Fettuccine Alfredo was created in Rome in 1908 by restaurateur Alfredo di Lelio, who made it for his wife after childbirth. The dish is known in Italy as fettuccine al burro. American versions typically add cream, garlic, and flour — convenient but a different dish. The Roman original is lighter, cleaner, and more intensely cheesy. The technique is almost identical to Cacio e Pepe: the challenge is emulsification, not complexity.

20 min570 kcal2 serves

🌿Vegetarian⚡Quick

Fried Rice with rice, egg and garlic — China recipe

🇨🇳ChinaMedium

Cereal and Pasta Dishes

Fried Rice

Day-old cooked rice stir-fried over maximum heat with eggs, vegetables, and soy sauce until every grain is separate, lightly smoky, and coated in sauce. The technique is simple — but two things determine everything: the rice must be cold and dry, and the heat must be as high as your stove allows. Get those right and fried rice is one of the fastest, most satisfying things you can make.

20 min420 kcal4 serves

⚡Quick🌿Vegetarian

Grechka with Mushrooms (Russian Buckwheat) with buckwheat, mushrooms and onion — Russia recipe

🇷🇺RussiaMedium

Cereal and Pasta Dishes

Grechka with Mushrooms (Russian Buckwheat)

Grechka with mushrooms is a classic Russian dish of toasted buckwheat with sautéed mushrooms and onions. Toasting the groats and not stirring them as they cook keeps the grains fluffy and separate rather than sticky. The mushrooms are dry-fried for deep flavor, then folded through. It's a hearty, naturally gluten-free dish and a staple of Lenten cooking.

30 min290 kcal4 serves

🌱Vegan🌾Gluten-free⚡Quick

Gyudon (Japanese Beef Rice Bowl) with beef, onion and dashi — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Gyudon (Japanese Beef Rice Bowl)

Gyudon (gyūdon, 牛丼, literally "beef bowl") is a Japanese rice bowl of thinly sliced beef and onion simmered in a sweet-savoury broth of dashi, soy sauce, mirin and a little sake. It's the dish fast-food chains like Yoshinoya built their business on, and it's just as good made at home. The onion goes in first until soft, the beef follows for a couple of minutes, then the whole lot goes over hot rice. The only thing that really matters is the beef: it has to be sliced almost transparently thin, which is why the freezer is your friend here.

20 min620 kcal2 serves

⚡Quick💪High protein

Jambalaya with rice, sausage and shrimp — USA recipe

🇺🇸USAMedium

Cereal and Pasta Dishes

Jambalaya

Jambalaya is a famous spicy Creole dish from the American state of Louisiana — a flavorful mixture of rice, meat and seafood.

45 min500 kcal4 serves

💪High protein🌶️Spicy

Japchae (Korean Glass Noodle Stir-Fry) with dangmyeon, soy sauce and sesame oil — Korea recipe

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Japchae (Korean Glass Noodle Stir-Fry)

Korean sweet potato glass noodles stir-fried with colourful vegetables, marinated beef, and a savory-sweet sesame-soy dressing. Japchae (잡채, literally 'mixed vegetables') is one of Korea's most beloved festive dishes — served at holidays, birthdays, and celebrations, but easy enough for any weeknight. The dangmyeon noodles are the star: made from sweet potato starch, they are naturally gluten-free, translucent when cooked, and have a distinctly springy, slightly slippery chew unlike any other noodle. The dish is traditionally assembled in a large bowl rather than continuously stir-fried, because each vegetable is cooked separately to preserve its color and texture. The effort is real but the result — a glossy, sesame-fragrant tangle of textures and colors — is worth every pan.

40 min420 kcal4 serves

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables) with pork belly, chunjang and jjajangmyeon noodles — Korea recipe

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

Jjajangmyeon is a Korean-Chinese noodle dish of thick chewy wheat noodles topped with a glossy black sauce of fried chunjang (Korean fermented black soybean paste), pork belly, onions, potato, zucchini, and cabbage. The dish was developed in 1905 by Chinese immigrants at the Gonghwachun restaurant in Incheon's Chinatown, adapted from Beijing zha jiang mian to suit Korean tastes — sweeter, with caramelized chunjang and starchier vegetables. Today it is one of Korea's national comfort foods, sold in every neighbourhood and traditionally eaten on Black Day (April 14) by single people who got no Valentine's gift. Active work is 35 minutes, no long simmer needed. Serves 4 with 200 g noodles and 250 ml sauce per portion, topped with julienned cucumber for fresh contrast.

35 min720 kcal4 serves

💪High protein

Käsespätzle with flour, eggs and Emmental cheese — Germany recipe

🇩🇪GermanyMedium

Cereal and Pasta Dishes

Käsespätzle

Swabia's answer to macaroni cheese: fresh egg noodles layered hot with two kinds of grated cheese and buried under slowly caramelised onions. There is no sauce and no oven required — the cheese melts on the residual heat of the noodles, which is exactly why the layering has to happen fast.

50 min680 kcal4 serves

🌿Vegetarian

Katsudon (Japanese Pork Cutlet Rice Bowl) with pork, eggs and panko — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Katsudon (Japanese Pork Cutlet Rice Bowl)

Katsudon is a Japanese rice bowl (donburi) topped with tonkatsu, a breaded fried pork cutlet that's simmered briefly in sweet dashi broth with onion and set with egg. The name joins katsu, the cutlet, and donburi, the bowl. You slice the cutlet, give it about a minute in a small pan of broth, pour the egg over and slide the lot onto rice. Part of the crust stays crunchy and part goes silky where the broth reaches it, and that contrast is the whole appeal. Japanese students eat it before exams and athletes before a match, because katsu sounds like the verb "to win."

40 min780 kcal2 serves

💪High protein

Khao Soi (Northern Thai Coconut Curry Noodle Soup) with egg noodles, coconut milk and chicken — Thailand recipe

🇹🇭ThailandAdvanced

Cereal and Pasta Dishes

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

Northern Thai egg noodle soup with a rich, golden coconut curry broth, braised chicken, and — the defining detail — a nest of deep-fried crispy noodles floating on top of the same egg noodles in the bowl. Khao soi (ข้าวซอย) is the signature dish of Chiang Mai and the Lanna region of Northern Thailand, though its origins trace the old trade routes connecting Thailand, Myanmar, and Yunnan. The broth is distinct from Bangkok-style curries: turmeric-forward, slightly spiced, coconut-rich, and not particularly hot. The condiments served alongside — pickled mustard greens, raw shallots, lime wedges, and chilli oil — are not optional. They complete the dish by adding sharp, sour, fresh notes that cut through the richness of the coconut broth. This is one of the great noodle soups of the world.

50 min640 kcal4 serves

🌶️Spicy

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