Go-to noodles for on-the-go daysAll the best weeknight pastas begin the same, mysterious way: a few pantry ingredients come together to create an alchemical spark, preferably in 30 minutes or less. Breadcrumbs, red chile flakes and anchovies are a classic example that I turn to again and again; Parmesan, lemon and butter are another. The flavors magically and effortlessly transcend the sum of their parts. Now Hetty Lui McKinnon brings us a new dish to join these stellar ranks. In her hoisin garlic noodles, she takes hoisin and soy sauce, garlic and scallions and unites them in a sublime symphony of lightly sauced, deeply flavored noodles. There's a pungent kick from the browned garlic, tempered by a little smoky sweetness from the hoisin. Keep things minimal and serve it simply tossed with sesame seeds and scallion greens — or add a little protein by stirring in some tofu, eggs or cooked chicken. Featured Recipe Hoisin Garlic NoodlesMore food for thought:Creamy spinach-artichoke chicken stew: Sarah DiGregorio's recipe is inspired by the melty mix of silky vegetables, Parmesan and cream cheese in a classic spinach-artichoke dip. It comes together easily with its mix of jarred marinated artichokes and frozen spinach, while fresh dill and scallions give everything a bright, fresh snap. And if you have a slow cooker, Sarah's got you covered with a low-and-slow version as well. One-pot sesame salmon and quinoa: Although the salmon and quinoa are the headliners of Kay Chun's smart recipe, it's really the emerald broccoli florets drizzled with a punchy, three-ingredient ponzu-tahini dressing that steal the show. And while you're whisking it together, do your future self a favor and double that dressing recipe. You'll be happy you have it on hand for roasted chicken and leafy green salads. Butter-basted steak with asparagus: Speaking of supporting players that deserve top billing, check out the gingery, soy sauce-y asparagus that accompanies Eric "Steak On Me" Kim's classic recipe. The steak, cooked in waves of thyme-scented, garlicky brown butter, is of course divine. But, to me, the asparagus is the real draw, flash-sautéed in the brawny pan drippings while the steak rests. Not into beef? Use the same butter basting method on fish or chicken. Braised chard with gnocchi, peas, and leeks: One of my favorite recipes, this hardy, vegetable-rich one-pot dinner leans into the verdant flavors of spring. It's versatile, too. You can substitute red onions for the leeks, pasta for the gnocchi and any leafy greens you like for the chard. The buttery, tangy sauce makes it all sing. Chocolate mug cake: For instant gratification of the sweetest kind, Deanna F. Cook's chocolate mug cake (as adapted by Margaux Laskey) is bittersweet, moist and fudgy — and it requires only a few ingredients and less than five minutes in your microwave. A scoop of ice cream on top isn't mandatory, but it does add a cool and creamy touch. Naturally, you'll want to subscribe to get all these recipes and so many more. If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And I'm at hellomelissa@nytimes.com. That's all for now. I'll see you on Wednesday.
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