easy noodle recipes

Roundup of the most popular 25 best noodle recipes including stir-fried noodles, tossed noodles, cold noodle salads, and noodle soups. 

25 Best Noodle Recipes

noodles

vegetables

chicken

tofu

soy sauce

rice vinegar

Prep the ingredients

 before you start. Noodles are typically very quick and easy to make. Having all your ingredients prepped, ready, and within hands reach before you begin will make the entire cooking process go smoothly. This is especially important for stir-fried noodles as you have to add different ingredients in quickly, one after the other, while continuously stir-frying.

How to customize

. Almost all these noodle recipes are completely customizable. You can add in or substitute any vegetables that you have on hand. You can add in or substitute the protein with chicken, beef, tofu, or ground meat. Noodles are a great way for clearing out your refrigerator of any vegetables or protein that you need to get rid of. Make sure that everything is cut into bite-sized pieces for fast and even cooking.

How to store. 

Noodles are best served fresh. Depending on the type of noodle, they might start to stick together and get a little stiff once they go cold. If you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, steam the noodles, heat on a skillet with a splash of water, or heat in the microwave.

Great collection of some of my favorite noodle recipes! Thank you!

This Miso Butter Mazemen or Japanese no-broth or soup-less ramen is one of those noodles dishes perfect for a hearty and really satisfying meal. It’s saucy, packed with umami, and ready in 15 minutes or less.Maze in Japanese means “to mix” so like what these are called, you need to mix the noodles in the sauce to coat in all the flavours!

Miso Butter Mazemen (Japanese No-Broth Miso Butter Ramen Noodles)

tbsp sesame oil

tbsp miso paste

soy sauce (or more to taste)

tsp dark soy sauce (optional (feel free to add more soy sauce))

butter

garlic (minced)

360 g cooked fresh ramen noodles (, 2 servings (see notes

Tofu skin

scallions

Sesame seeds

Sautéed shiitake mushrooms

Corn kernels

La Yu (Japanese chili oil

Bamboo shoots

Nori sheets

firm tofu or baked tofu

Togarashi (Japanese 7-spice blend)

Sauce base: Mix all the base ingredients into a large bowl. You can easily adjust the sauce to your desired taste, of course.If you want to easily melt the butter, you can quickly microwave the sauce. Chunks of butter are okay though because once you add the cooked noodles, it&#039;ll melt from the heat.Separate into 2 bowls if serving for 2 people. Also, it’s best to prepare the sauce and mix it all up BEFORE you cook the noodles.

Prepare Noodles: Cook or prepare your ramen noodles or other wheat noodles of choice until still very chewy and al dente. Drain the noodles from the water then immediately add into the sauce mix while the noodles are hot.Mix everything together! Taste the noodles and feel free to season more to taste, if needed.

Serve and enjoy: Top with toppings of choice and finish with La-yu or Japanese chili oil then mix everything again to enjoy! Slurp away! ❤️Note: I prefer to eat this hot but you can opt to have it cold, if you&#039;d like.

This bowl of Mazemen is basically a Japanese no-broth ramen. Maze in Japanese means “to mix” so like the name suggests, you mix everything together! These noods are saucy, packed with umami, and actually really simple to put together! It took me probably 15 minutes (or even less) to put this bowl together. 🥢

👉🏼FULL RECIPE: https://thefoodietakesflight.com/miso-butter-mazemen

———————————————
📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

#mazesoba #mixednoodles #nobrothramen #japanesefood

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
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Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
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Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

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MISO BUTTER MAZEMEN - Japanese No-Broth/Soup-less Ramen Noodles 🍜 mix and enjoy! (Vegan Recipe)

This quick &amp; easy zaru soba recipe features cold soba noodles dipped in an ultra-flavorful flavorful Tsuyu sauce made with only 4 simple ingredients from your pantry! This light and refreshing meal takes just a few minutes to prepare, and truly the ultimate way to cool down on a hot summer day. 

10-Minute Zaru Soba (Cold Soba Noodles)

oz (two bundles) soba noodles (or more)

sesame seeds, shredded nori, and microgreens (optional,

(240 milliliters) dashi ((2/3 tsp of instant dashi mixed

(65 milliliters) soy sauce

(70 milliliters) mirin

tbsp (10 grams) sugar

Add dashi, soy sauce, mirin, and sugar into a saucepan and bring to a boil, stirring to ensure the sauce is well combined. Set aside to cool, or place in the fridge/freezer to speed up the process.

Cook noodles according to package instructions. Drain and rinse the noodles under ice-cold water tossing them to cool evenly, and drain them of excess water. Garnish your noodles with shredded nori, sesame seeds, and/or microgreens as desired.

Pour the dipping sauce into a small bowl and dress to your liking. Dip your noodles in the sauce and enjoy!

A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!

Easy 15-Minute Black Bean Chili Oil Noodles

tbsp neutral oil ((such as vegetable, canola, etc))

garlic (minced (use more, if you want more garlic!))

gochugaru

tsp dark soy sauce (, see notes)

tsp sugar

tbsp black bean garlic sauce (, see notes)

g noodles

Bok choy

soy sauce (to taste, if needed)

Blanched veggies

Fried Tofu in spicy sauce

Chili garlic sauce (or more chili oil, for topping (optional))

Heat a small pot of water for the noodles.

While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

Drain the noodles from the water and then transfer to a bowl.

Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

Enjoy while hot!

Full detailed noodle recipe is here 👉🏼 https://thefoodietakesflight.com/black-bean-chili-oil-noodles

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#chilioilnoodles #easyrecipes #noodles

Easy Black Bean Chili Oil Noodles 🥢 - vegan meal ready in 15 mins or less!

These Vegan Lucky Me!-Style Chilimansi Instant Pancit Canton Noodles are simply instant ramen noodles cooked down and then coated in a savoury, spicy, slightly sweet sauce with that nice kick of acidity and tang from the calamansi juice (can also be subbed with lemon). This recipe is my take and a healthier version of the Filipino favourite: Lucky Me! Pancit Canton, that’s the #1 brand of instant noodles in the Philippines.I served mine with some fried extra firm tofu or tokwa and a generous amount of homemade chili garlic sauce or chili garlic crisp, reminiscent of my high school and college days.Being a big fan or anything calamansi (Philippine lime) or lemon-flavoured in general growing up, I was of course a BIG, BIG fan of the calamansi and chilimansi flavoured ones. Lucky Me! Pancit Canton and other instant noodle variants were always a part of our grocery cart even if it wasn’t the healthiest because it’s become a comfort food here at home.

Lucky Me! Chilimansi Pancit Canton Noodles (Vegan)

tbsp Calamansi juice

2-3 tbsp kecap manis

sriracha

black pepper

tsp soy sauce

neutral oil (, I used vegetable oil)

bricks instant ramen noodles (, around 70 g each)

scallions onions

Chili garlic sauce (or chili garlic

Fried tofu in spicy sauce

labuyo

More calamansi juice

Mix the sauce together in a bowl or deep plate. You can use a plate/bowl big enough for the cooked noodles so you can immediately just add in the noodles into the sauce.

Meanwhile, heat a small pot of water. Once boiling, add the instant ramen bricks/noodles and then cook until still very chewy and have a good bite. Drain the noodles from the water and immediately transfer to the bowl/plate of sauce.

Mix the noodles and sauce well. Feel free to season with more sweet soy sauce or chili sauce. Enjoy immediately as is or with some fried tofu, chilli garlic sauce or crisp, chopped chili and chopped scallions. You can also squeeze some more calamnsi juice!

Attention to all my fellow garlic-lovers, this one is for you! This bowl of Roasted Garlic Butter Noodles is packed with that aromatic, buttery roasted garlic that’s mashed and cooked down to create a rich and deliciously umami sauce with miso paste, vegan butter, and soy sauces. I added some enoki mushrooms for that extra layer of texture but this recipe is easily customisable so you can add more veggies, even protein (like tofu) of your choice.

Roasted Garlic Butter Noodles (Easy Vegan Recipe)

garlic

Neutral oil (or olive oil)

salt

tbsp sugar

sesame seeds

tsp dark mushroom soy sauce (see notes)

3.5 oz enoki mushrooms

dry wheat noodles

Preheat your own to 400F or 200C.

Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.

Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.

Wrap the garlic in some foil and make sure it’s completely covered.

Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.

Allow too cool for a few minutes. Afterwards, remove the cloves.

You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.

Roasting the Garlic

Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.

Meanwhile, heat a large pan or skillet over medium heat.

Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.

Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.

Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.

Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking. Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.

Finish the noodles with a generous drizzle of sesame oil.

Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!

Noodles

https://www.youtube.com/watch?v=Ls4bLmh6X8U

Full detailed recipe: https://thefoodietakesflight.com/roasted-garlic-butter-noodles

#noodles #vegan #garlic

For my fellow garlic lovers 🧄 - Roasted Garlic Butter Noodles (or pasta!!) #reels #asmr

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

sugar

tbsp Asian sesame paste (or plain peanut butter)

tbsp warm water

tsp sichuan pepper (ground)

tbsp chili oil

servings frozen Sanuki udon

Noodle water

onions

peanuts

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

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

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

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

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!

Top 9 easy noodle recipes recipes from across the web

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

Top Tags

25 Best Noodle Recipes

Miso Butter Mazemen (Japanese No-Br...

10-Minute Zaru Soba (Cold Soba Nood...

Easy 15-Minute Black Bean Chili Oil...

Lucky Me! Chilimansi Pancit Canton ...

Roasted Garlic Butter Noodles (Easy...

Dan Dan-Style Udon Noodles

Spicy Garlic Shiitake Noodles

Creamy Tantan Noodles

Top 9 easy noodle recipes recipes from across the web

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

Top Tags

25 Best Noodle Recipes

Miso Butter Mazemen (Japanese No-Br...

10-Minute Zaru Soba (Cold Soba Nood...

Easy 15-Minute Black Bean Chili Oil...

Lucky Me! Chilimansi Pancit Canton ...

Roasted Garlic Butter Noodles (Easy...

Dan Dan-Style Udon Noodles

Spicy Garlic Shiitake Noodles

Creamy Tantan Noodles

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