Simmer until mussels have opened, noodles and seafood are cooked, and stew has turned a deep red and acquired a rich seafood flavor, 5 minutes. Discard any mussels that haven’t opened.

Add the noodles and reserved sauce. Cook for 1 minute. Add the basil, mint, and cilantro; toss to mix. Serve hot; garnish with the peanuts.

Transfer to a plate and set aside. Reserve the skillet. Add the udon noodles to the boiling water and cook for 2 minutes, or until just barely cooked. The noodles should still be a bit firm.

Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan.

Noodles offer endless possibilities, and these 18 recipes are the best of the best. Whether you crave the comforting slurp of spaghetti or the spicy kick of Asian-style noodles, there's something here ...

Keep warm. In a pot of boiling water, cook the udon until tender, about 3 to 4 minutes. Drain. Add the noodles, tamari and maple syrup to the skillet. Toss to coat the noodles in the sauce.

Place the blocks of udon noodles into a large bowl and cover with boiling water. Allow to soak for 5–6 minutes, just until the noodles soften slightly and loosen up. Using tongs, remove the udon ...

Prepare the udon noodles according to the packet directions (usually soaked in boiling water for a few minutes), then drain in a colander. Time the noodles so they are tossed into the pan when hot – ...

Although Oppa doesn’t make its own udon — sushi is the primary focus here — the noodles have an elastic quality and give a nice snap when bitten into, and the seafood is fresh and flavorful ...