egg noodle

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Chicken chow mein

fresh root ginger

garlic

tbsp tomato ketchup

tbsp oyster sauce

tbsp reduced-salt soy sauce

red pepper

bag beansprouts

chicken breasts

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.

With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.

Pour the sauce into the wok and stir well until bubbling.

Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

This wonton and noodle soup recipe includes shrimp and how to make your own noodles.

Wonton Egg Noodle Soup

chicken broth

lb pork bones

shiitake mushrooms (diced)

shrimp

all purpose flour

salt

tsp baking soda (baked)

water

eggs (beaten)

scallion (sliced)

ginger (diced (like an inch of ginger))

½ tbsp soy sauce

tsp rice vinegar

½ tsp sesame oil

salt (a pinch)

½ tsp oyster sauce

⅛ tsp Chinese five spice powder

wonton wrappers

Bring a pot of chicken broth to boil. Add pork bones, shiitake mushrooms, and dried shrimp. Simmer for at least an hour, occasionally removing scum on the surface.

The Soup

Put some baking soda on a baking sheet and bake it in the oven for 1 hour. Mix 1 tsp of this baking soda with 2 beaten eggs, 1/2 tsp salt, and 1 tbsp water. Add to your 2 cups of flour. Add 1 more tsp of salt and mix together until it forms a cohesive dough. Cover and set aside on counter to rest while making wontons.

The Noodles

Slice your scallions and dice your ginger, put in a mixing bowl. Peel and devein your shrimp. Chop them into smaller chunks, add to the mixing bowl.

Add the rest of the ingredients besides the wonton wrappers. Mix thoroughly.

Add a tbsp of filling in the center of a wonton wrapper. Wet the edges of the wrapper with either water or egg wash. Close into a triangle. Pinch the two long edges together. Repeat until out of wrappers or filling.

The Wontons

Roll the dough out into a long, flat rectangle. Flour the top of the dough and fold it, each time dust with flour after you do. Fold it until it is about the length of your knife.

Cut thin strips of the dough. They should unfold into long noodles.

Remove the pork bones and shiitake mushrooms from the pot of soup.

Boil a separate pot of water. Add the noodles and boil for 3 minutes. Take them out.

Add the wontons to the pot. Boil for about 3 minutes, or until they float. Take them out.

Add noodles and wontons to the soup pot, let them simmer for a minute. Add fresh scallions on top and enjoy!

The Rest

https://www.youtube.com/watch?v=K9XBgW8sy7E

Brenton and Dennis try to recapture the seaside flavor and memories of a cozy bowl of Hong Kong wonton egg noodle soup. Despite some non-compliant noodles, our intrepid duo wraps wontons, boils broth, and slices scallion until deliciousness triumphs.

How to Make: Wonton Egg Noodle Soup

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Noodle Kugel

extra-wide egg noodles

kosher salt,

unsalted

eggs

sugar

lb. full-fat cottage cheese

sour cream

vanilla extract

cinnamon

After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Bon Appétit

Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.

Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).

Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.

Add hot noodles to bowl and toss to coat with a spoon or spatula.

Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.

Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.

Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.

Everyone loves stir-fried noodles and this version with beef and greens is no exception.

Stir-fried noodles with beef and greens

Sichuan

Chinese five spice powder

milliliters (2 tablespoons) peanut oil

beef eye fillet,

milliliters (2 tablespoons) dark soy sauce

milliliters (2 tablespoons) oyster sauce, plus extra to drizzle

milliliters (1 tablespoon) sesame oil

garlic cloves, crushed

red chilli, seeded, finely chopped

ginger

shallots, sliced on the diagonal

hokkien noodles

baby spinach leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Stir-fried chicken with egg noodles

milliliters (2 tbsp) oyster sauce

milliliters (2 tbsp) soy sauce

milliliters (2 tbsp) sweet chilli sauce

milliliters (1/3 cup) Massel chicken style liquid stock

extra 1 tsp

tsp Chinese five-spice powder

chicken breast fillets,

milliliters (2 tbsp) vegetable oil

yellow capsicum, seeds removed,

red capsicum, seeds removed,

shallots (spring onions), cut into 2cm lengths

ginger, grated

snow peas,

shiitake mushrooms

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751754471001&=domain=taste

5348771529001-5751754471001

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

sesame oil

tbsp groundnut oil

fresh shiitake mushroom

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

Creamy Curry Egg Noodle Soup

leek leeks

garlic cloves, finely grated

(or more) Thai red curry paste

Tbsp.

vegetable broth

tahini

Tbsp. honey

Tbsp. unseasoned rice vinegar

wide egg noodles

unsalted butter

This creamy noodle soup from recipe production assistant Mehreen Karim is like a bowl full of warm hugs. The quick umami-packed broth is made by enriching store-bought vegetable broth with creamy tahini and robust Thai red curry paste, then loaded with chewy egg noodles and wilted kale. (Just make sure you use shrimp free curry paste.) To make this dish vegetarian, be sure to use shrimp-free curry paste; to make it vegan, substitute rice noodles for egg noodles, agave for honey, and coconut oil for butter. Be sure to save any extra broth—it’s great paired with fragrant rice, tofu, or even spiralized zucchini.

Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.

Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic, ¼ cup curry paste, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with more salt if desired.

Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.

Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.

Divide reserved egg noodles among bowls; ladle soup over.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together. 

Miso-Tahini Noodles with Asparagus and Tofu

cashews

2" piece ginger, peeled, thinly sliced

garlic clove, crushed

mirin (Japanese rice wine)

rice vinegar

Tbsp. mellow white miso

12-oz. package firm tofu, drained

asparagus

scallions,

Persian cucumbers, halved lengthwise, thinly sliced on a diagonal

torn mixed tender herbs,

Kosher salt

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together. This recipe from Rachel Yang of Joule in Seattle is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop and set aside.

Meanwhile, blend ginger, garlic, soy sauce, mirin, tahini, vinegar, and miso in a blender until smooth. Transfer to a large bowl.

Cut tofu into ½"-thick strips, then into squares. Pat dry with paper towels. Add tofu to bowl and gently toss to coat.

Cook asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water to cool; pat dry. Reserve pot with water.

Bring reserved pot of water back to a boil and cook noodles according to package directions. Drain and rinse under cold water to cool slightly.

Add asparagus, noodles, scallions, cucumbers, and herbs to bowl. Season with salt and toss to coat.

Divide noodles among bowls. Top with reserved cashews.

These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

Honey-Garlic Noodles

mirin

garlic cloves,

honey

scallions, thinly sliced

limes: 1 halved, 1

sesame seeds

cilantro

One of the first ever Dennis the Prescott recipes, this little noodle dish is still crushing it on the Prescott family at-home bestseller list. This recipe was born as a way to cope when our beloved local noodle chef, Ming, traveled home to China every winter, leaving us almost losing our noodle-loving minds. These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

Top 17 egg noodle recipes from across the web

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

Top Tags

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Top 17 egg noodle recipes from across the web

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

Top Tags

Quick chicken chow mein

Pork & Noodle Pan-Fry With Sweet & ...

Chicken chow mein

Wonton Egg Noodle Soup

Noodle Kugel

Stir-fried noodles with beef and gr...

Stir-fried chicken with egg noodles

Gingery shiitake noodles

Creamy Curry Egg Noodle Soup

Miso-Tahini Noodles with Asparagus ...

Honey-Garlic Noodles

Khao Soy Gai

Sesame noodles with tofu

Haluski (Buttery Cabbage and Noodle...

Creamy Butternut Squash and Coconut...

Soy Sauce Noodles With Cabbage and ...

Chicken Noodle Soup

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