asian noodles

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Yaki Udon | Stir Fried Udon Noodles

udon noodles

mushrooms (sliced)

bok choy (quartered

onion

scallions

½ lb ground meat (beef, chicken, turkey, pork)

avocado oil

2½ Tablespoons dark soy sauce

Tablespoons oyster sauce

mirin

brown sugar

rice wine vinegar

Mix all the ingredients for the sauce in a small bowl and set aside.

Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.

Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Cook the Udon Noodles

Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

Stir Fry

https://content.jwplatform.com/videos/27Jk98AI.mp4

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce perfect for a quick weeknight meal!

This easy hack for 25¢ ramen packages is the perfect Japanese comfort food.

15 Minute Spicy Ramen

broth (like chicken or vegetable broth)

water (or additional cup broth)

ginger

garlic (peeled and smashed)

miso paste

sambal oelek

soy sauce

sesame oil

rice wine vinegar (dash)

blocks ramen or servings fresh ramen

soft-boiled eggs (sliced in half)

scallions (thinly sliced)

black sesame seeds

nori (thinly sliced)

chicken

Cook your eggs now, or make them ahead of time and refrigerate until ready to use. (See notes.)

Combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar in a saucepan. Bring everything to a boil. Reduce heat to let simmer and cook 10 minutes. Spoon out the ginger and garlic slices.

Add dried noodles and cook until soft. Divide noodles evenly between two bowls. Cover with broth and top with halved eggs, scallions, black sesame seeds or togarashi, and nori.

Noodles are a girls best friend and these easy garlic sesame noodles are without a doubt my favorite noodle recipe to date! They require just a few ingredients, are gluten free, ready in 15 minutes, and can be eaten hot or cold!

15 Minute Garlic Sesame Noodles (Gluten Free)

brown rice noodles

tbsp olive or avocado oil

garlic

soy sauce*

tbsp veggie broth

tbsp rice vinegar

tbsp toasted sesame oil

honey

tbsp tahini

tsp sriracha

tsp ground ginger

Bring a large pot of water to a boil and cook the pasta according to package instructions. 

Mince the garlic very finely or use a garlic press to get it super small since we won't be blending up this sauce. 

Add the minced garlic to a pan with the neutral oil. This can be avocado, olive, or refined coconut oil. 

Saute until the edges of the garlic look golden brown. 

Meanwhile, whisk together all of the remaining sauce ingredients in a bowl until there are no visible clumps of ginger and the tahini is spread throughout. 

Pour the sauce into the pan with the garlic and mix well. 

Let simmer for 2-3 minutes or until the sauce thickens slightly. 

When the pasta is done cooking, combine with the sauce. 

Garnish with scallions, red pepper flakes, crushed peanuts and enjoy!

Crave-worthy asian noodles with a silky smooth gochujang sauce. They're easy to make, have a punchy heat, and are made with both rice noodles and zoodles. Although you can choose one or the other if you prefer!

Saucy Gochujang Noodles

zucchini, spiralized*

salt

rice noodles,

gochujang**

hoisin sauce

lime juice

olive oil

water

cornstarch

unsalted butter (vegan butter if needed)

Sliced scallions and sesame seeds

Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes. 

Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.

Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes. 

Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.

Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter. 

I tried gochujang sauce for the first time last year and now I love it! These noodles were a hit at my house.

We love anything spicy, saucy and with noodles in this house - this recipe was a hit! Thank you!!

So quick and easy! We loved it with some shishito peppers for an appetizer!

Freaking love gochujang! And we do Asian at least 1x per week!

A good depth of flavors with just the right amount of heat...good by itself or combined with your Asian turkey meatballs, chicken or shrimp...This warmed me up on a cold winter day! Thanks Lauren!

Oh gosh, I did NOT like this dish. It was extremely spicy for my taste. 

HOWEVER! My husband loved it so much he went for thirds. He won’t shut up about how good it was. I don’t remember him liking a dish SO much. AND its suuuper easy to make. So this will probably be on our dinner rotation!

Super yummy! Very spicy, but still great. I recommend a squeeze of lime right on top before you eat it to temper the spice and add just a little more zing. I stirred in meatballs I had made a while back and frozen; it was great. Normally with noodle/sauce recipes I have to double the sauce (especially if I’m adding protein), but that wasn’t necessary with this recipe.

This is going to the top of my want-to-eat-but-dont-want-to-cook list. Simple and tasty. I went for 100% zucchini noodles and left out the butter. And despite your warning I used regular sesame oil as that is the only kind I had :-) I also added some sugar snap peas. Fried them first and then put them on top (instead of tossing in the sauce) Thank you so much for this fabulous recipe!

We loved this!  I also made your  Glazed Asian Turkey Meatballs to go with this, cause my husband likes his meat! LOL   Also a big hit!  Thanks for 2 great recipes!

Made this last night with the Vietnamese Mango Salad.  Both recipes were outstanding!!  Thank you !

The recipe was super easy and super good. I used shredded cabbage (stir fried and lightly steamed) added in with the noodles instead of zucchini.  It gave a satisfying crunch to the otherwise creamy dish. We'll definitely make this again - thanks!

https://content.jwplatform.com/videos/Y8fsLfVm.mp4

A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.

Authentic Laos Khao Poon - Red Coconut Curry Noodle Soup

chicken breast

paprika

- 1 inch piece of galanga

lemon grass, smashed

canola oil

galanga, minced

shallots, minced

padaek

lime leaves (or kaffir leaves)

garlic, minced

red curry paste

coconut milk

chicken broth

vermicelli

bean sprouts

green cabbage, thinly shredded

lettuce,

green onion, chopped

bundle of cilantro, chopped

lime, wedged

Thai chilis

mint

banana blossom, sliced thinly (optional)

In a large pot, bring 10 cups of...

In a large pot, bring 10 cups of water to a boil and box of chicken broth. Add the chicken, piece of galangal, a fewkaffir leaves, and smashed lemon grass and drop it into the pot.

Simmer the chicken uncovered for 30 minutes, skimming...

Simmer the chicken uncovered for 30 minutes, skimming off the broth every 5-10 minutes.

Remove the chicken from the broth, but reserve...

Remove the chicken from the broth, but reserve the broth by setting the pot to the side.

After the chicken completely cools, remove the skin...

After the chicken completely cools, remove the skin and discard.

Shred or pound the chicken.

Set the chicken aside.

Heat canola oil up on medium-high for 30...

Heat canola oil up on medium-high for 30 seconds so that it gets to temperature. Next, add the minced shallot, minced galangal, minced garlic, minced lemon leaves, kaffir leaves and paprika until it smells fragrant (around 1 minute).

Add in the curry paste, both cans of...

Add in the curry paste, both cans of coconut milk, stirring continuously until it is well blended. Add in padaek.

Next, add the chicken in and stir again...

Next, add the chicken in and stir again until well blended.

Take the reserve broth and pour it into...

Take the reserve broth and pour it into the coconut and curry base. Simmer for 30 minutes and season to taste.

Prepare the round vermicelli rice noodles according to...

Prepare the round vermicelli rice noodles according to package. 

The typical directions are bringing about 4 inches...

The typical directions are bringing about 4 inches of water into the pot (enough to cover the noodles) and boil on high. Remove the divider bands from the noodle bundles, lower the heat to medium and stir to keep the noodles separated. When you add the noodles in, the water will stop boiling.

Stir vigorously to keep the noodles separate. 

When the water comes back to a boil,...

When the water comes back to a boil, remove the pot from heat. Pour out as much hot water as you can and replace with cold water to keep the noodles separate. 

Pull at a handful of noodles, and take...

Pull at a handful of noodles, and take one handful and wrap it around your hand to make a rounded noodle bundle. Squeeze out the excess water, and lay the bundle on the plate. Get some really most paper towels, and cover the noodles so they don't dry up. Repeat for all of the noodles. 

In a very large soup bowl, add 2-3...

In a very large soup bowl, add 2-3 bundles of the wound noodles.

Ladle enough broth to cover the noodles. On...

Ladle enough broth to cover the noodles. On top of the noodle and broth, add in shredded cabbage, shredded lettuce, shredded banana blossom (not shown below), cilantro, green onion, and finally squeeze some lime in for zest.

Add chili to add your level of desired...

Add chili to add your level of desired heat.

Serve

https://mediavine-res.cloudinary.com/video/upload/uxzngkhl1bmqpee9lzwb.mp4

I'm sharing with you a simple recipe for khao poon, which is a coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens. I'll give you some history and things you need to know about this savory dish!

Khao Poon - Authentic Laos  Red Coconut Curry Noodle Soup

A traditional healthy and delicious Japanese lunch, zaru soba is simple and easy to make!

Zaru Soba (Cold Soba Noodles -ざるそば)

dry soba noodles

daikon

scallions (finely chopped)

wasabi paste

nori

kombu (dried kelp)

sugar

bonito flakes dashi powder

Add kombu to 2 cups of water and set aside for 30 minutes.
Add soy sauce, mirin and sugar and bring to a boil. As soon as the water comes to a boil, remove the kombu and discard it, or slice it into to sticks. You can then pan fry it with a little soy sauce to eat as a side. Add bonito flakes (or dashi powder) and boil for 3 minutes. Turn the heat off and let sit for a couple of minutes, until all the flakes have sunken to the bottom of the pot.

Strain the mentsuyu into a container with a lid, let cool to room temperature, seal and refrigerate. The mentsuyu is best when very cold.

Squeeze out half of the water from the grated daikon. you want to keep some of the water so it stays moist but remove enough so you can shape it into a little mound. Set aside.

Bring a medium pot of water to a boil. Add soba noodles and cook according to the instruction on the package (noodles usually take between 5-8 minutes to cook). Drain and rinse under cold water. Drain well and divide noodles among two plates or shallow bowls.

Pour about 1/2 &#8211; 3/4 cup of mentsuyu into a bowl for dipping the noodles and serve with a side of grated daikon, scallions, wasabi and nori. Add them to the mentsuyu before eating.

Delish.com's Chicken Chow Mein will take less time than ordering take-out.

Chicken Chow Mein

refrigerated chow mein noodles or dry spaghetti

tbsp. sesame oil

lb. boneless skinless chicken thighs, cut into 1" pieces

Kosher salt

black pepper

garlic,

carrot, grated

cabbage,

c. low-sodium soy sauce

oyster sauce

green onions,

sesame seeds,

I don’t usually leave comments on recipes, but I like to go through them to see what others have done and tried and thought. So in the spirit of that - I thought I’d share my opinion because something happened that never usually happened. I made the recipe as suggested, but with substitutions from the poster.  I used beef instead of chicken (used extra stew beef I had and cut into little pieces. Marinated the beef as per the poster’s beef and broccoli recipe); I didn’t use cabbage but mushrooms and sweet peppers instead - everything else was done as per the recipe. My husband and I loved it! My husband generally likes me cooking, but he LOVED this. By the time I put our daughter to bed, he was sitting with a second bowl AND had packed a lunch. He NEVER packs lunch - he effectively called dibs on this dish. I’d made enough for 6 servings and all that’s left is enough for lunch for me tomorrow. I’ve tried many Asian dishes before and this is by far the most delicious! Thanks you for sharing and keep up the good work. I’ll be doing the beef and broccoli next!

Added extra ginger and garlic but still seemed kind of bland to me. I might try adding some onion the next time for more flavor and more veggies.

Husbands comment “restaurant quality”, and son asked for seconds. A keeper recipe.

Quick easy and tasty. Upped the ginger and added a little more garlic - was fantastic.

this did not take me to flavor town. Noods were not gangster. Edible though.

Very good!  Loved by the whole family.  Added bonus:  it was pretty quick and easy to make!

It's real easy to make everyone loved it thanks

https://streaming.hearstdigitalstudios.com/926a70d2-b9c6-4bf6-ba04-3f7c032b1a60/video_rover_16x9_1080p_hd_1537561563_48873.mp4

The perfect reason to keep a jar of oyster sauce in your fridge.

This Chicken Chow Mein = Serious Hangover Helper

Better than takeout and ready in 20 minutes! Pad See Ew is a MUST try Thai noodle dish. Stir fried rice noodles in a delicious soy sauce base. Easy ONE pan recipe!

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