Recipe collection

Rosheen Kaul’s fast Friday night noodles (plus something slurpy for the weekend)

Noodle soup has the uncanny ability to soothe all ailments, from hangovers to the flu, like a warm hug from the inside. As the weather cools down, it’s not uncommon to find Asian restaurants packed with customers tucking into bowls of steaming hot, aromatic noodle soups. The universal appeal of noodles comes from their relative ease of preparation, and the sheer range of dishes you have at your disposal. Plus, they’re fun to slurp. You can eat noodles cold as a salad, stir-fried with a flavour-packed sauce or swimming in broth, your choice of preparation depending both on the weather and the amount of time you have. Here are two weeknight-friendly noodle dishes, and another that can be made ahead over the weekend for easy assembly. Specific types of noodles are used for each recipe, whether it’s wheat noodles for their ability to hold sauces, egg noodles with their al dente bite, or thick rice noodles made for slurping. They’re all easy to find in well-stocked supermarkets and Asian grocers.