easy noodle recipe

There are only 5 ingredients in these Buttered Noodles from Delish.com.

Perfect Buttered Noodles

egg noodles

butter

Kosher salt

black pepper

c. Parmesan

Be honest. How often do you eat buttered noodles.

I make this a lot but I add some powdered garlic, dry oregano and some red chili flakes for a kick.  If you are making a large batch that will provide leftovers I would use olive oil instead of butter because the butter will clump up a bit in the fridge.

Decided too give it a try and was honestly surprised on how good it was!

This was AMAZING I am so making this again!

https://streaming.hearstdigitalstudios.com/2b0c0b33-1c01-40d0-be8b-1171edcad9c8/video_rover_16x9_1080p_hd_1595430961_21841.mp4

There's nothing more satisfying than a humble bowl of buttered noodles.

When You Don't Feel Like Cooking Make Buttered Noodles

This easy garlic chili oil noodles recipe features thick noodles tossed in an incredibly flavorful sauce, ready in less than 10 minutes! Topped with cilantro and green onions, these spicy and garlicky chili oil noodles are so simple to make but packed with scrumptious flavor. 

10-Minute Garlic Chili Oil Noodles

oz thick wheat noodles

tbsp green onion (chopped, more for garnish)

garlic (minced)

Sichuan chili flakes (adjusted

chicken stock powder (or salt)

tsp light soy sauce

tsp dark soy sauce

tsp chinese black vinegar

vegetable oil

green onion, and sesame seeds (for garnish)

Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for about 1-2 minutes then drain.

Heat vegetable oil in a small pot until smoking hot. Add garlic, Sichuan chili flakes, green onion, chicken stock powder, light and dark soy sauce, and Chinese black vinegar on top of the noodles.

Pour hot oil immediately over the noodles, aiming towards the chili flakes and garlic. Mix well to combine, adding more soy sauce if needed. Top with chopped cilantro, green onion, and sesame seeds. Enjoy!

Chicken Ramen Stir-Fry is tender, springy ramen noodles with chicken and broccoli in a sweet and savory sauce. It tastes better than take-out, has less than 400 calories, and comes together in about 20 minutes. 

20-Minute Chicken Ramen Stir-Fry

Low-Sodium Soy Sauce

Tbsp Cornstarch

Low-Sodium Chicken Stock ((substitute water))

Tbsp Rice Vinegar

Tbsp Brown Sugar

Garlic, chopped

oz Ramen Noodles ((Instant Ramen works best, but discard flavor packets))

lb Boneless, Skinless Chicken Breast, chopped

oz Broccoli Florets,

Green Onions, chopped ((optional))

Tbsp White Sesame Seeds ((optional))

In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.

Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.

While noodles soak, toss chicken with some salt and pepper.

Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.

Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).

Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.

Add chicken and noodles to the pan and toss everything to coat in sauce.

Remove from heat and add green onions and sesame seeds, if using. Serve immediately!

Make the most of chicken mince with this ultimate midweek dinner.

Chicken larb with rice vermicelli recipe

peanut oil

tbs finely chopped ginger

garlic cloves, finely chopped

red chillies, finely chopped

chicken mince

caster sugar

eschalots, thinly sliced

(60 milliliters) lime juice,

tbs fish sauce,

rice vermicelli, cooked to packet instructions

mint,

coriander,

Quick and easy noodles with marinated beef and colorful broccoli in a sweet and savory Asian-inspired sauce.

Marinated Beef and Broccoli Noodles

Tbsp Soy Sauce

Tbsp Oyster Sauce

Tbsp Toasted Sesame Oil

tsp White Sugar

tsp Cornstarch

Garlic,

Ginger,

oz Beef Sirloin, thinly sliced

oz Egg Noodles ((Udon, Soba,

Tbsp Vegetable Oil

Broccoli,

Black Pepper,

Whisk together all the sauce ingredients in a large mixing bowl. Divide in half, reserving one half for cooking. Add the beef to the remaining half and toss to coat. Refrigerate to marinate meat at least 20 minutes, and up to overnight. Stain and discard marinade.

While the meat marinates, cook the noodles according to package directions. Strain and set aside. Heat the vegetable oil over medium-high heat until shimmering. Add meat and stir-fry until it begins to brown on the outside. Add broccoli and cook just until broccoli turns bright green. Add remaining half of sauce and cook just until it begins to simmer. Remove from heat and add noodles, tossing to coat in sauce. Serve immediately, with fresh grated black pepper over the top.

Indulge in a hot bowl of Garlic Miso Noodle Soup that&#039;s mouthwatering and rich with umami flavor. A quick and easy recipe that you can make within 15 minutes!

Garlic Miso Noodle Soup

garlic

tsp gochugaru/chili flakes (optional)

tsp sugar

neutral oil

oyster sauce

tsp rice vinegar

water

tbsp miso paste (I used red)

serving noodles

sesame seed

chili oil (optional)

Boil noodles until cooked and drain. Set aside for later.

In a bowl, add garlic, green onions, gochugaru and sugar.

Heat up the neutral oil on high in a saucepan until it&#39;s smoking (1-2 minutes). Pour the oil into the bowl and stir. Add light soy sauce, oyster sauce and rice vinegar and stir until well combined.

Pour in hot water into the same bowl. Add miso paste and stir until dissolves (see notes).

Add noodles and toppings of your choice (I used egg, green onions, chili oil and sesame seed). Enjoy!

A savory, quick, and authentic Chinese noodle dish featuring minced pork, crunchy peanuts, and fresh cucumber. Perfect for a quick weeknight dinner.

15-Minute Minced Pork Noodles (Rou Jiang Ban Mian)

dried wheat noodles (approx 100 grams, or spaghetti)

peanuts

cucumber

oz pork

millet chilies (or Thai bird eye chilies, chopped)

scallion

tbsp cooking oil

tsp sugar (approx 5 grams)

tbsp Shaoxing wine (or dry sherry)

tbsp light soy sauce

tbsp dark soy sauce

cornstarch (mixed with 1/4 cup water)

Heat oil in a wok over medium heat. Add minced garlic, chopped chilies, and scallion whites. Stir-fry until fragrant (about 30 seconds).

Increase heat to medium-high. Add the ground pork and stir-fry until it changes color and is no longer pink.

Add sugar, Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce. Stir well to combine.

Pour in the starch water (cornstarch slurry). Cook until the sauce thickens and coats the back of a spoon. Remove from heat.

Boil the noodles according to package instructions. Drain well.

Place noodles in a bowl, top with the meat sauce, roasted peanuts, julienned cucumber, and scallion greens. Mix well and serve immediately.

Recipe video above. Here&#39;s the newest version of the much-loved One Pan Asian Beef Noodles (2019!). The noodles cook right in the sauce - no separate boiling - so they soak up the tasty flavour of the sauce while their starch thickens the sauce so it coats everything beautifully.Today&#39;s version uses the sauce from everybody&#39;s favourite Mongolian Lamb, plus plenty of broccoli for a complete dinner. No need to fear precision with this recipe - those noodle cakes are indestructible!

One-Pan Mongolian Beef Noodles with broccoli

tbsp dark soy sauce ((Note 2))

hoisin sauce

tbsp Mirin (,

Chinese Five Spice Powder ((not critical if you don't have))

tsp sesame oil

tbsp oil (- anything plain flavoured (eg canola, vegetable, peanut))

garlic (, finely minced)

onion (, halved then sliced)

500 grams/ 1 lb beef mince (ground beef)

broccoli florets,

Mix sauce ingredients in a bowl. Heat oil on high heat in a large deep pan. Cook onion and garlic 30 sec, then cook beef. Stir in sauce, then stir in broccoli. Add water, bring to simmer, break noodles cakes in half and squidgy in. Leave 30 sec, turn, leave 30 sec, then toss 2 - 3 minutes until noodles are soft and all sauce is absorbed. Serve!

ABBREVIATED RECIPE

Sauce - Mix the ingredients in a small bowl.

Cook beef - Heat the oil in a large, deep 30cm / 12&quot; pan over high heat (or use a large pot). Add the garlic and onion, cook for 30 seconds. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the sauce and cook until the sauce has coated all the beef well.

Add the broccoli and stir it through to coat I sauce. No need to give it cooking time, I promise it cooks through in the next step!

Noodles - Add the water. When it starts bubbling, push the noodles in (break in half along direction of noodles so they fit more easily). Leave for 30 seconds, then turn the noodles. Leave another 30 seconds, then start tossing the noodles with two spatulas or tongs until the noodles are softened and there&#39;s no sauce left in the pan (2 - 3 minutes). If the noodles need a little longer, just add a bit more water.

Serve - Divide between bowls and enjoy! A drizzle of sriracha for some heat wouldn&#39;t go astray here. :)

FULL RECIPE

I love Mongolian Beef, and to me that taste of the beef and broccoli are important. This is okay as made, and the sauce is to die for. However, next time I would make with 2, or at the most 3 pads of the noodles. IMO they overwhelm the taste of the base ingredients. It is fast to make, so  make sure you have everything ready before you start. It is rare for me to give one of Nagi’s recipes less than 5 stars. I will make again with  just 2 blocks of noodles. Since I did have to add more water in order for the 4 pads of noodles to finish, I'm not worried that it will be watery. If necessary I can just add some cornstarch.

Just cooked this tonight, I added red peppers besides the broccoli, good recipe, quick and easy to make.
Thanks Nagi!

Made this as written other than rather than broccoli alone I used a mixture of broccoli, red peppers, and carrots (all cut small). Great dish, and leftovers for tomorrow!

I must have done something wrong. I've looked back over the ingredients and I've used all the ingredients in the same amounts  . I cooked as directed. This is the first recipe of yours, Nagi, which didn't delight our family. End result? Underwhelming.  What did I do wrong?

So fast, easy and very delicious!  Highly recommended!  😋😋

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Top 8 easy noodle recipe recipes from across the web

The most viewed easy noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Buttered Noodles

10-Minute Garlic Chili Oil Noodles

20-Minute Chicken Ramen Stir-Fry

Chicken larb with rice vermicelli r...

Marinated Beef and Broccoli Noodles

Garlic Miso Noodle Soup

15-Minute Minced Pork Noodles (Rou ...

One-Pan Mongolian Beef Noodles with...

The most viewed easy noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine