The family story behind the hand-pulled noodles that started in Xi’an and stretched across New York City.

In Lanzhou, a sprawling city in northwest China, a bowl of fresh, chile-slicked noodles is never more than a couple bucks away.

In Japan, you can eat a different flavor of instant noodles every day of the year.

The key to silky, rich cold noodles? Industrial peanut butter.

Cook down your scallions like caramelized onions. Your noodles will thank you.

There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.

Understanding the Japanese concept of nodogoshi—“good feeling in the throat”—changed my perspective on soba.

Ridiculously wide, curiously onomatopoeic, definitively Chinese. These noodles are making some noise. On a Friday night in North London, a short queue …