asian noodle

Stir-Fried Thai Noodles: Pad Thai

rice noodles

fish sauce (nam pla)

tamarind juice

sugar

peanut oil

shrimp,

garlic cloves, finely chopped

shallots, sliced

red chile, sliced

egg,

bean sprouts

peanuts

lime,

cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

What more can you ask for?  The ingredients cost less than 10.00 and easily fed 4 people.  granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00).  Anyway, the flavor was spot-on and it was so quick to make.  The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand).
As for some people thinking the fish sauce was overpowering.  It REALLY makes a difference what kind of fish sauce you use.  I find certain brands (taste of asia?) especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor.  If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!).  In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component.  At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

This was a very good recipe. Simple and easy, although I had a surprising amount of trouble finding fish sauce and tamarind.
I made the full amount of sauce but only used half, added a little extra sugar to cut the sour. I also added chicken, next time I make it I will double the amount of noodles and probably end up using the full portion of sauce.

This was very good and easy to make.  I also added Peanut Butter to the fish sauce.  I could not find Tamarind so i just added a little soy sauce.  I will make this again! 

I did this for a party this weekend (the theme was Thai food) and everyone loved it. 

It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me). 

Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. 

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table.  With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting!  If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great.  But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of.  Very disappointing.

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look".  I have printed many receipes from the Food Network but this one really compelled me to write a first review.  It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area).  Would be nice to serve with egg rolls and salad with Asian dressing.  Definitely a keeper!  Janet, Versailles, KY

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

Great taste...the hardest thing about this recipe was finding the ingredients!

I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

Crunchy Noodle Salad

Kosher salt

spaghetti

sugar snap peas

vegetable oil

rice wine vinegar

soy sauce

sesame oil

honey

garlic cloves,

ginger

peanut butter

red bell peppers,

scallions

parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Love love love this recipe. Cracks me up when people review the recipe after they have replaced 20 ingredients and changed the preparation method beyond being anywhere near the original. Why not just write your own recipe and review that?

I love the flavors—all but one—in Ina’s version of this Asian dish. First, I subtracted a star because there is obviously a disconnect in the ratio of dressing to noodles, so either halve the dressing OR double the pasta. It’s an editing error, I suspect, but could make for a severely overdressed salad if you don’t monitor the amount you pour on. (Watch how much pasta she uses in the video...!) 
I subtracted a second star because I unequivocally use cilantro—which recipes featuring this classic flavor profile would normally call for—as the topping rather than parsley, keeping in mind Ina very much dislikes cilantro as she has indicated on other shows. She should be willing to recommend it over parsley as the preferred, authentic condiment while simply suggesting parsley if cilantro is a no-go for the cook. Cilantro is a major flavor player in Asian cuisine and its absence makes a significant difference, and also costs this dish a star in my review.

This is my go to for a large group.  I use a whole box of pasta and it makes so much wonderful salad. I also add a whole shredded rotisserie chicken.  I have taken it to summer bbq's, the swimming pool, 4th of July parties and served it at a Christmas party.  Everyone always raves about it and requests me to bring it! <br />

Definitely a keeper but I modified somewhat. To make it more Asian considering the Thai peanut dressing, I used buckwheat soba noodles instead of spaghetti, which also makes it gluten free. I agree with Cynthia T. that a cup of oil is excessive and used 1/4 cup of peanut oil to toss the cooked soba and the other 1/4 cup in the dressing. I also substituted cilantro for parsley and parboiled the pea pods. I love bell peppers but thought two was overload so I cut it down to one and substituted crescent cucumber slices. To make it vegan, I used 1 T. of light brown sugar instead of honey and added a few shakes of red pepper flakes to the dressing.<div>Overall, a very tasty, complex, vegan, gluten-free summer dish.</div>

Glad I read the reviews before making this. I reduced the veg oil to 1/2 a cup and it was more than enough oil. In fact,next time I make this I will reduce it to 1/4 cup.  This was a great dish to take to a pot luck. You can also easily change the veggies you use- throw in some sliced mushroom; change out the parsley for cilantro; use some walla Walla sweet onions instead of green. But DO NOT use anything but rice vinegar; many vinegars would be too overpowering. 

marjac:<div>I just read that some people because of some genetic makeup do think cilantro smells like dish soap.  One comment should not make someone dislike another person.  Check this fact out.  You may be "eating" your words.</div>

Wouldn't it make more sense to cook the peas, remove them and then cook the pasta in the same pot?  One less pot to clean, less water waste, less electricity or gas used to heat the water.

Haven't made this yet, but in watching the video, and then reading the recipe that follows, along with the reviews, I think I may know why some people have commented that the dressing has too much oil.  In the video where Ina is making the salad, the amount of pasta she is cooking is clearly more than 1/2 a pound, which is what the written recipe calls for.  So maybe there's a discrepancy between what was made on the show, and what is written down for this website. Just a thought!  It still looks good--just need to make some adjustments!

Here's what I did and it turned out really well. I used a pound of pasta. I used cilantro instead of parsley. I threw in a large handful of both matchstick carrots and bean sprouts since I had them on hand. I also used the breast meat from a rotisserie chicken. I *did* use a cup of vegetable oil but I doubled the rest of the dressing ingredients. I added the dressing until I liked the consistency. This left me with about a quarter cup of dressing which I saved for another dish I planned to make. Perfect! Big hit with everyone. Will definitely make again with my minor adjustments. 

This salad is fabulous.  Per other comments I used only 1/2 cup of oil and I added a chicken breast cut in strips and fried in a little salad oil. This is excellent on a hot day served at room temp. with a loaf of French bread. Thanks again Ina 

https://www.foodnetwork.com/videos/crunchy-noodle-salad-0135153

Ina tosses a salad of warm noodles, red bell peppers and sugar snap peas.

Cold Peanut-Sesame Noodles

egg noodles

green tea

rice vinegar (not seasoned)

brown sugar

sesame seeds,

chili-garlic sauce

ginger, peeled

garlic

carrots,

Chopped fresh cilantro and peanuts,

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. 

Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth. 

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds. 

This was a hit with my family. Simple to whip up. If I made it again I would add more veggies. Served this with a rotisserie chicken and some steamed broccolini. Will definitely be making this often in the future. 

Nice sauce!  The addition of green tea added a smokiness that other peanut sauces lacked. For my taste, less green tea and more peanut butter, but overall a very nice blend of flavors.  

I've made several different peanut/sesame noodle recipes (it's one of my favorite comfort foods), and I've passed this one by several times. Obviously, it's the green tea that makes this recipe unique, but I was skeptical. I decided to trust the reviews and give it a shot. I have to admit, it wasn't my favorite version of this dish. I'm not a big green tea fan, so I should have stuck with my intuition on this. Obviously, though, if you like green tea, people seem to love this version. I won't be making it again, though.

Hands down the best one I've had yet! The sauce is amazing, as others have said, it's thin but soaks up in the noodles. I've added other veggies, you can add whatever you want to bulk up the veggies/protein in this. Also, used a straight chili paste (samba oelek) instead of chili-garlic since that's what I had in hand. I think it's the chili/vinegar flavor that works.

Really good. The dressing is fantastic. Will definitely be making this one again!

Absolutely Fantastic!  As another reviewer noted, I also have several peanut noodle recipes and this one trumps them all.  Don't be put off by how thin the sauce is - the noodles soak it up and if you're lucky enough to have leftovers (this recipe makes a LOT of noodle, you'll be able to move them around with little effort.  We'll definitely continue to use this as a side dish for the Cumin-Chile Pork Kebabs (also amazing, but also as a main dish with some shredded rotisserie chicken or grilled shrimp added.  Total keeper!

Excellent!  I had all of the ingredients on hand, so I was able to whip these up in minutes.  The recipe seems versatile, like you would be able to add a variety of other ingredients and it would taste great.  Will make again!

I added some shredded chicken to these to make it a fuller meal, they were just excellent!

This fabulous Asian dish combines chicken and rice noodles with the legendary flavours of mint, coriander and lime.

Asian noodle salad

(about 750 grams) single chicken breast

thin rice stick noodles

red capsicum, halved, deseeded, thinly sliced

yellow or orange capsicum, halved, deseeded, thinly sliced

coriander, leaves picked

(2 cups) bean sprouts,

tbsp kecap manis

lime juice

tbsp fish sauce

tbsp sweet chilli sauce

Sczechuan Noodles

garlic cloves, chopped

ginger,

tahini (sesame paste)

dry sherry

sherry vinegar

chili oil

dark sesame oil

black pepper

cayenne pepper

red bell pepper, julienned

yellow bell pepper, julienned

scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

delish. This is rich so I used about 1/2 to 2/3 of the sauce to lighten it up a bit. 

Yes, this sauce was VERY rich...at first.  Then, I made some awesome improvements:  added 2 tsp crushed red pepper, I added a bit more cayenne pepper and chili oil.  Also, I sauteed the chicken in chili oil and I added sugar snap peas.  I also added the peppers in the skillet just for the last 45 seconds to take a little of the rawness out of them. I threw the sauce and the noodles in there with a cup of the pasta water to thin it out. THEN, it was terrific.

i love chinese noodles and this salad was really wonderful. i used whole wheat spaghetti and substitued apple cider vinegar for the sherry vinegar. i also used just some chardonnay from my fridge instead of the sherry it called for. i know it seems like a lot of ingredients but they are inexpensive and easy to find. i had almost all of them right in my fridge!<br /><br />to finish the salad i added some peanuts and extra sliced peppers and some steamed broccoli. i thought the sauce was a little rich, but nevertheless i would make this again.

I never thought I could make cold sesame noodles as well as the restaurant where I order them, but I was wrong. And although there are alot of ingredients in this recipe, as there are in many of Ina Garten's recipes, it's very easy to make and not too expensive once you buy some of the longer-lasting ingredients. The one problem I did have was that I bought Smucker's natural peanut butter, and even though I stirred it thoroughly I still found that the consistency of the sauce was a little uneven. But still delicious! Really delicious! It was great warm as soon as I'd finished making it, and it was even better the next day once the noodles had even more time to soak up the flavors.

I think the flavors in the would have been much more enjoyable if they had not been so "masked" by the peanut butter and tahini paste.  WAY TOO heavy.  The flavors are so interesting though, that I am willing to try again and at least halfing those two ingrediants and adding another TBL of the vinegar.  This I think would get it to a 4 star rating.

Noodle Bowls

scallions,

bok choy,

pea pods (snow

cilantro

vegetable stock or chicken broth

linguini,

chicken tenders,

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

This was a really simple. recipe and with some simple add-ins a keeper. It also made more then I thought it would make. After reading some of the views saying it lacked flavor I added the following and my family loved it!<br /><br />-Birdseye SteamFresh Lightly Seasoned Asian medley vegetables (2 packets)<br />- Kame Hokkien Stir-Fry noodles  (2 packets) *I used one and it was not enough noodles<br />- Red Pepper Flakes (about 1 1/2 tbs)<br />-4 Garlic cloves (my family really likes garlic, so do it to your taste) <br /><br />The only thing I cooked separately was the noodles and Bok Choy. Everything was added to the pot cooked together for about 4-6 mins (until boiling). <br /><br />I will make this again, great rainy or cold night meal.  

This is great if you're watching what you eat, but if you're looking for taste, there are much more flavorful noodles out there.

This was very quick and easy to prepare, as well as delicous!

Finally, something on Food Network that is actually healthy! However, this isn't really a recipe... more just chicken broth with some veggies. HOWEVER, it was absolutely delicious! Very light, and perfect for enjoying the taste of the veggies without lots of spices to mask the flavors. I loved it and will make it very often!<br /><br />Note: I substituted soba noodles for the linguine, and also swiss chard for the bok choy.

This was a hit with my kids!! A little spicy, I cut down on it to a teaspoon for my 4year old.

I loved this recipe.  It was easy to make and it took almost no time at all.  I was even able to get my husband (a.k.a.The Picky Eater)to try it.  He loved it too.  Thanks Rachael.

This was not phenomenal, but not bad at all...I had leftover chicken stock I needed to use...I followed the recipe, adding red pepper flakes to the broth, and the kids used soy and teriyaki sauce to season it. Was a good change from your old chicken noodle soup standby.

This soup taste more like a chicken noodle soup but with Asian Spice, and veggies. The flavor could of been a little stronger and the veggies had no taste so i added some more fresh american veggies like carrot, ect. But it was pretty good overall.

this actually was extremely good! if you are expecting this to be an asian soup...just don't... because it is much better as a normal everyday soup!

if you're looking for something simple and light, this is your dish.  i found the warm broth very comforting...i used real asian noodles (the fresh kind - not dried).  if you want to zing it up a tad, add soy sauce.

Teriyaki Noodles

Salt

whole-wheat spaghetti

high-temperature cooking oil,

flank steak,

edamame,

fresh gingerroot, peeled and grated or finely chopped

garlic cloves, grated or chopped

teriyaki sauce

Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.

Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

Swapped beef for chicken and edemane for snap peas so good! 

Was SUPER skeptical about trying this recipe as I have bad memories of eating disgusting whole wheat pasta as a little girl, but I decided to give this a try. OH MY STARS!! This is one of the most delicious pasta dishes I have ever had-and it makes a bunch! (Perfect for hunkering down @ home during the COVID-19 pandemic shutdown)  Give this a try- you SO won't be disappointed!! Another yummo one agaim Rachael! ❤

We loved this.  I didn't use any meat and added more veggies and my husband even liked it.  Definitely will be making this one again.

Great recipe. I used chinese noodles instead of the whole wheat spaghetti. 

https://www.foodnetwork.com/videos/teriyaki-noodles-0151192

Cook a delectable teriyaki dinner in 20 minutes (it's faster than takeout).

Asian Noodles

lime, juiced

seasoned rice vinegar

garlic,

red pepper flakes

Oriental-style rice vermicelli

carrot, grated

scallion, thinly sliced

cucumber,

red beet,

Asian Noodles. Sunny Anderson
Cooking For Real
RE-0302

Whisk lime juice, rice vinegar, cilantro, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare rice noodles according to package directions; drain and quick chill in a bowl of ice water. Once well drained, toss noodles in a large bowl with carrot, scallion, cucumber and peanuts and pour dressing over top. Mix well. To serve, place into serving bowls, and top with a heap of beets.

Delicious!  I used soba noodles and skipped the beets.  The whole family loved it.  I think my kids had 3 helpings :)

I really liked this dish, I thought the balance of noodles/sauce/vegetables was great. However, rice vermicelli can get very sticky both in the pot while it cooks and afterward. It was a little difficult for me to eat because the noodles kept wanting to stick together and weren't easy to separate. And I agree with the other reviewers, the beets are completely unnecessary and nontraditional.  

Good. I made the whole meal in that episode, and it went well together. The noodles were actually better than the chicken. It was tough to find the right noodles to use though. 

I loved this one!  Grilled some chicken on the side ... muah!  

I love this recepie. Very, very easy. The dish is refreshing and can be a eaten alone or served as a side dish. It tastes good cold or hot. I used mashrooms instead beats but I will make it with beets next time. Great!

Skip the beet, it is not authentic for the flavor and does nothing for the dish.  Use mushrooms sliced on the long side instead (worked for me).  Also suggest mix "dressing" in separate bowl until you get the desired taste and thickness.  Also, easier to toss and let marinate in large ziplock bag.  

I made this last night and used Soba noodle which is a buckwheat noodle. I absolutely love peanut sauce and this recipe is one of the best I have ever eaten.  I made an extra batch of the peanut sauce and put it in the refrigerator for later in the week. Thank you Sunny for such a wonderful dish. 

I don't understand all the negative comments.  I made this and it turned out GREAT.  I doubeled the sauce and used Bean Thread Noodles as that was what I had on hand.  Didn't use the beat.  Anyway we loved it, Will certainly make it again.  Thanks Sunny

I was pretty disappointed when I made this.. Way too much acid, the vinegar plus the lime juice made it way too sour and unpleasant to eat. The recipe needs more oil and/or something to cut the acidic properties. Then to add the red pepper flakes on top of all that just made the dish unenjoyable. 

https://www.foodnetwork.com/videos/asian-noodles-0135200

Sunny's Asian Noodles are equally great whether they're served hot or cold.

Asian Chicken Noodle Soup

mirin

dark sesame oil,

rice vinegar

Vietnamese chile paste

chicken broth

chicken

Chinese vegetables or Napa cabbage

rice noodles,

scallions, thinly sliced on the bias

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.

Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.

Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

I make this often and my family loves it.  I usually use homemade chicken stock and leftover roast chicken (from a rotisserie chicken or homemade). A word of warning:  do not try to use coleslaw mix as a shortcut for the cabbage. I once tried this and it was terrible.  You must use hand chopped cabbage.  I typically use savoy (my favorite cabbage) and it works well.  

Amazing!!  Added this to our family cookbook. Great flavor!  The neighbors even took home the recipe.   Added  Bok choy and napa cabbage 

Very good, comes together quickly.  <br />

Very bland!  I do a lot of Asian recipes and have a ton on ingredients with which to work. Tried adjusting the seasoning to no avail. Not worth trying a 2nd time to develop into an enjoyable dish.

Yummo.  Quick and delicious.  Did not have mirin so used Marsala.  Did not have rice noodles so used angel hair.  Will be what we call "a repeat."

Good dish - sauteed some shiitake mushrooms and cooked the cabbage a bit with it before tossing in. Also velveted the chicken (tossed with sesame oil and cornstarch) before throwing it in, making for super soft, silky chicken.  A nice soothing dish for a cold winter's night.<br />

the broth base is excellent. tastes better with grilled and thinly sliced steak then the chicken (or shrimp). adding basil not a bad idea either.

I used tofu instead of chicken. I really loved this recipe! Very light, but flavorful. Will definitely be making this again!

Wow, really disappointing.  The flavor was very bland.  I followed the directions, ingredients, and measurements to the tee.  It always amuses me when people rave about a recipe that they have changed, added ingredients to, or spices.  It Isn't the original.  Maybe this needs some changes but, the original is just okay.  I won't be making it again.

Top 10 asian noodle recipes from across the web

The most viewed asian noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stir-Fried Thai Noodles: Pad Thai

Crunchy Noodle Salad

Cold Peanut-Sesame Noodles

Asian noodle salad

Sczechuan Noodles

Noodle Bowls

Teriyaki Noodles

Asian Noodles

Asian Chicken Noodle Soup

homemade "teuchi" udon

Top 10 asian noodle recipes from across the web

The most viewed asian noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-Fried Thai Noodles: Pad Thai

Crunchy Noodle Salad

Cold Peanut-Sesame Noodles

Asian noodle salad

Sczechuan Noodles

Noodle Bowls

Teriyaki Noodles

Asian Noodles

Asian Chicken Noodle Soup

homemade "teuchi" udon

The most viewed asian noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine