In Japan, eating ramen is a near goddamn religious experience.

Summertime is, to me, synonymous with spicy peanut noodles, which I've been making every summer since I was allowed to cook pasta by myself. I love them so much that they almost make suffering through vicious, swampy heat and humidity feel worthwhile. Almost.

Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.

Hello, and welcome to Will It Casserole?, the column where I take delicious concepts and re-imagine them as delicious layered creations. I'm very excited to share this week's project with you, which is so tasty it almost hurts.

There's something uniquely satisfying about a flavorful soup that's filled to the brim with noodles and topped with meat, vegetables, and spices. A classic chicken noodle soup always hits the spot, but today let's branch out to a few delicious noodle soups that are the perfect belly-warming meal.

By now you may have grown tired of hearing about zucchini noodles (aka "zoodles") but I'm here to break up your veggie noodle boredom with eggplant noodles. You don't even need a spiralizer.

Cup noodles are pretty much last-resort or office food for most of us, but just because they're all you have doesn't mean they have to be disgusting. The fine Brothers Green Eats has a few methods to upgrade those waterlogged, microwaved noodles, provided you have a few extra ingredients handy.

A tasty sauce is the key to a great noodle dish. While this soy vinaigrette is meant for cold noodle dishes (specifically cold ramen), it's a super quick way to turn a bowl of any noodles and veggies you may have left over into a delicious, filling meal.

Ramen noodles and burgers are a match made in heaven -- especially when you turn ramen into buns. Here's how to roll your own.