asian noodle recipe

Green tea noodles bring a pop of colour to this easy midweek dinner.

Green tea noodles with sticky sweet chilli salmon recipe

(125 milliliters) peanut oil

tbs finely chopped ginger

green shallots, thinly sliced

lemongrass

tbs runny honey

tbs extra virgin olive oil

chilli paste in soybean oil

whole skinless salmon fillet, pin-boned

packet dried green tea noodles

(80 milliliters) lime juice

tsp caster sugar

tsp fish sauce

tsp chilli flakes,

Toasted sesame seeds & micro shiso leaves, to serve

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Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

garlic

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

soy sauce

tsp sambal oelek (more if you like it super hot)

brown sugar

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

I love Asian cooking! I love to eat it and I love to prepare it.&hellip;

Panda Express Vegetarian Chow Mein Noodles

Pancit Canton Noodles

green cabbage, sliced very thinly

celery,

white onion, sliced 1/8” thin

TBL premium soy sauce

TBL oyster sauce

water

sesame oil

TBL canola or vegetable oil

The flavors of Vietnam in a bowl. This refreshing rice noodle dish is topped with juicy grilled pork, shrimp, fried spring rolls, fresh herbs, crunchy vegetables, and a drizzle of sweet and savory sauce.

Bún Thịt Nướng (Vietnamese Rice Vermicelli Noodle Bowl)

lb pork shoulder/butt (sliced thin)

oz shrimp (peeled and deveined, with tails)

shallot (minced)

lemongrass (about 2 tablespoons minced)

fish sauce

oz medium dried rice vermicelli noodles

Egg rolls/fried spring rolls

carrots and daikons (Đồ chua)

Lettuce and fresh herbs

English cucumbers

peanuts (roughly chopped)

Scallion oil

Vietnamese Dipping Sauce (nuoc cham)

Prepare the marinade

Mix shallot, garlic, lemongrass, sugar, fish sauce, and black pepper in a large mixing bowl. Toss in pork and shrimp. Mix until combined. No need to wait to marinate. You can start cooking right away.

Cook

Either pan-fry the pork and shrimp in a skillet, grill them outside, roast them in the oven, or use your air fryer. You want to cook them on high heat until lightly charred and caramelized on the outside. I’m pan-frying and I’m using a large 12-inch skillet. Coat the bottom of the skillet with a thin layer of vegetable oil (about 1 tablespoon). Add pork and pan fry until caramelized, flipping and turning until caramelized on the outside (about 4 minutes per side). Remove pork and set aside. Do the same with the shrimp. Skillet may not need additional oil. Cook until high heat until caramelized (about 1½ minutes per side).

Cook the noodles per package instructions

For the JiangXi brand I&#8217;m using (picture above), I had to cook them longer than the package instructions. Instead of 6-8 minutes per the cooking instructions on the back, I cooked it for about 10 minutes. To be definitely sure, carefully grab a noodle from the pot and pinch them between your fingers. If it breaks apart with a tiny bit of resistance, it&#8217;s good to go. Drain the noodles into a colander in the sink. Rinse well with cold water to prevent them from sticking.

Prepare the Accompaniments

Wash the lettuce and cucumbers, then slice them into thin strips. Make the scallion oil, make the sauce, and cook your egg rolls.

Assemble and serve

Top each bowl with rice noodles, pork, and shrimp. Brush noodles, pork, and shrimp with scallion oil. Add herbs, vegetables, and crushed peanuts. Serve with a small bowl of Vietnamese Dipping Sauce on the side. To eat, drizzle the sauce onto the noodles. Give everything a mix and enjoy.

I have been looking for a good pork skewer recipe for years that reminds me of mom and this hits the spot. The pork is so good and flavorful. It's how we eat Bun Thit Noung. Charcoal grilled lemon grass pork skewer, skewered shrimp, eggroll, noodles, veggies and fish sauce. Girl your recipe is amazing!!! Thank you for sharing!!!

A must-try noodle dish from Quang Nam Province. This soup features turmeric rice noodles in a flavorful broth with fresh herbs and vegetables.

Central Vietnam Must-Eat Noodle Dish: Mi Quang

lbs pork bones (neckbones

pork

lb large whole shrimp

sea salt (divided)

sugar

fish sauce (divided)

paprika (divided, little heat, mainly for color)

turmeric powder (divided)

vegetable oil (divided)

onion

shallot

garlic (peeled and finely chopped)

10.5-oz bags of Quang Nam yellow rice noodles

shallots

onions (sliced thin)

Cilantro (sliced thin)

Yellow onion (sliced thin)

peanuts

Bean sprouts

cabbage

Lettuce

Sesame rice crackers

Cleaning

Place pork and shrimp them into a large mixing bowl and scrub them down with 2 tablespoons coarse salt then rinse thoroughly under cold running water. Drain dry.

Prepare pork

Slice the pork belly into long strips. Then slice it into thin pieces. Transfer to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare shrimp

Detach the shrimp heads from the bodies. Set shrimp heads aside to make the broth later. Shell the shrimp if preferred and devein. Transfer the shrimp to a bowl and marinate with a bit of salt, sugar, fish sauce, paprika and turmeric. Set aside.

Prepare the Proteins

Pan fry shrimp heads

To the bottom of a large pot, heat a tablespoon oil on medium-high. Add shrimp heads and pan fry for 5 minutes. Using the back of a ladle, smash the shrimp heads to release its head fat, which will naturally color the broth a beautiful red/orange.

Simmer

Add pork bones, yellow onion, and 2 quarts of water and bring the pot to a boil. Reduce the heat to low, leave the pot uncovered, and let it simmer for 45 minutes. Once done, remove all the solids and discard.

Sauté pork belly

Heat 1 tablespoon of oil in a large skillet. Add half the shallots and garlic, and pan-fry until fragrant (20 seconds). Add the marinated pork belly slices, and cook for 5 minutes, or until the outside is caramelized. Transfer the pork belly to the stock pot and continue to cook the stock for an additional 15 minutes.

Sauté shrimp

Return to the empty skillet and heat the remaining tablespoon of oil. Add remaining shallots and garlic and pan-fry until fragrant (about 20 seconds). Add the marinated shrimp and cook for about three minutes or until they are no longer translucent. Once cooked, set the shrimp aside.

Season stock to taste

Add remaining salt, sugar, fish sauce, paprika and turmeric. Adjust to taste. If you find the broth a little underwhelming, add a bit of MSG or chicken bouillon powder.

Make the Broth

Noodles/vegetables/herbs/limes

Cook the noodles per packaged instructions. Wash and thinly slice choice of vegetables and herbs. Slice the lemons or limes into wedges. Set aside.

Make rice crackers

Light wet rice crackers with water. You can use a water spritzer on both sides or dab them with a wet paper towel. Ensure that the microwave plate is clean and place the crackers directly on it. Heat them for 30 seconds, flip them over, and heat for another 30 seconds until they puff up evenly. Break the crackers into small pieces and set aside.

Vegetables/herbs

Add your choice of vegetables to the bottom of the bowl.

Noodles

Layer the cooked noodles on top of the bed of vegetables.

Broth

Pour about a cup of broth over the noodles, making sure to include slices of pork belly.

Toppings

Add shrimp, rice crackers, peanuts, and fried shallots on top of the noodles.

Garnish and serve

Add thinly sliced green onions, cilantro, and yellow onions. Serve with lime or lemon wedges on the side and enjoy.

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