EditorialBeth Chu transfers pancit canton, a Filipino stir-fried noodle dish, to a takeout container at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialBeth Chu transfers pancit canton, a Filipino stir-fried noodle dish, to a takeout container at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialBeth Chu transfers pancit canton, a Filipino stir-fried noodle dish, to a takeout container at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialA classic sweet noodle kugel, rich with sour cream, cottage cheese, light brown sugar and optional raisins, in New York, Nov. 22, 2022. Food styled by Brett Regot. (Linda Xiao/The New York Times)
EditorialTo Wo, the owner of a noodle shop, left, with his son To Tak-tai, who will one day take over the shop, in Hong Kong, June 10, 2022. (Sergey Ponomarev/The New York Times)
EditorialHong Thaimee, a chef and restauranteur, with the classic Thai noodle dish pad kee mao in her apartment kitchen in Midtown Manhattan, on March 10, 2022. (Karsten Moran/The New York Times)
EditorialKhao poon nam pik, a rice noodle dish made with coconut curry and chicken, at Tharathip Soulisak’s Lao cuisine pop-up in Mar Vista, Calif., Feb. 20, 2022. (Damon Casarez/The New York Times)
EditorialVacant storefronts advertising new businesses opening soon, including Dun Huang, a hand-pulled Chinese noodle chain, in the Long Island City neighborhood of Queens on Oct. 6, 2021. (Janice Chung/The New York Times)
EditorialA bowl of kimchi bibim guksu, which adds kimchi to the the traditional Korean cold noodle dish of bibim guksu, in New York, Aug. 3, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialPork noodle soup with ginger and toasted garlic, in New York, Jan. 6, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialDu Tianqi, an owner of Pang Mei’s Noodle Shop, takes orders as workers prepare meals for delivery in Beijing, Feb. 25, 2020. (Gilles Sabrié/The New York Times)
EditorialElaine Lau prepares an order at her noodle shop, a so-called yellow economy business, in Hong Kong on Dec. 23, 2019. (Lam Yik Fei/The New York Times)