I am a huge noodle fan and here are my favorite Easy Asian Noodle Recipes to impress your friends and family. My personal preference is East Asian (Korean, Japanese and Chinese) noodles as I am familiar with the flavors (I am Chinese). I also simplified a lot of the noodles recipe so they are easy to make without compromising the authentic flavors!
Whether you’re craving something spicy, savory, or creamy, these recipes are sure to satisfy your noodle cravings. The blog post shares the different types of noodles used in recipes as well as delicious recipes that takes less than 30 minutes to make!
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30 Minute Noodle Recipes
Asian noodles dishes are comforting, satisfying, and easy to prepare. Here are my recipes that take less than 30 minutes to make!
Types of Noodles in Asian Cuisine
The hardest part of making a ‘good’ noodle recipe is making sure you buy the right type of noodles (high quality too!) for the dish so it tastes as authentic as possible. I broke down the different noodles to give you an idea what is used for what cuisine and where to get the noodles (I always recommend 99 ranch or Hmart for the best types!).
Asian noodles come in many varieties, including rice, egg, and udon noodles. They each offering unique textures and flavors. All of them can be used in stir fries, soups, and mixed with a sauce.
Rice Noodles
Rice noodles are a type of noodles made primarily from rice flour and water. They are a staple in many Asian cuisines, particularly in Chinese, Thai, and Vietnamese dishes. They come in various shapes and sizes, ranging from thin vermicelli to wide flat noodles, and are known for their soft, chewy texture. If you have gluten sensitivities, these rice noodles are naturally gluten-free!
Popular dishes with rice noodles are Pho (pronounced fuh, which rhymes with “duh”) and Dan Dan. To cook these noodles, you can soaked in warm water to soften before adding to your soup or stir fry. Don’t boil for too long or the noodles will get soggy! These noodles are sold in regular grocery stores but the ones in the Vietnamese and Chinese stores are the best (in the dry noodle aisle) with red or blue packaging.
Egg Noodles
Egg noodles are a type of wheat noodles made from wheat flour and eggs, which give them a rich flavor, a slightly yellow color, and a slightly chewy texture. Egg noodles are very versatile and can be used in soups, stir-fried, and fried in oil (for a super crispy texture!).
These noodles are used in lots of Chinese cooking with varying thicknesses. Popular egg noodle dishes include Chicken Chow Mein, which uses Chinese egg noodles called lo mein, and Shrimp Wonton Noodle Soup (云吞面). They are usually sold in the refrigerated section at Chinese grocery stores. They are made fresh and always have a bouncy texture to them.
Udon Noodles
Udon noodles are thick, chewy Japanese wheat noodles. They are one of the most popular types of noodles in Japan and are known for their smooth, slightly chewy texture. I get them in a bundle of 5 in the frozen aisle at Korean and Japanese grocery stores. Try them in Tan Tan Udon!
Ramen noodles are another Japanese wheat noodle. They are made from wheat flour, water, salt, and an alkaline mineral water called kansui, which gives the noodles their distinctive chewy texture and slightly yellow hue. A popular ramen dish is Tteokbokki with Ramen (Rabokki).
Asian Noodle FAQ
Fresh Noodles: Keep them refrigerated and consume within a few days after opening. You can also freeze the fresh noodles in the freezer if you can’t eat it all at once for up to 2 months.
Dried Noodles: Store in a cool, dry place, away from direct sunlight. They have a longer shelf life and can last for months if stored properly.
Since there’s so many varieties of noodles, it can be confusing. Make sure the noodle looks exactly like the one in the recipe photo and recipe card. If you follow the recipe card and sometimes the Amazon link to the noodles, you won’t mess up ◡̈
I recommend to strain the noodles in a colander and rinse with cold water until the starch washes off. Make sure to drain the noodles well!
Yes, there are so many!
Wheat Noodles: Examples include Japanese udon and Chinese lo mein.
Rice Noodles: Such as Vietnamese bánh phở and Thai pad thai noodles.
Buckwheat Noodles: Like Japanese soba.
Cellophane (Glass) Noodles: Made from mung bean or sweet potato starch, used in dishes like Korean japchae.
While substitutions are possible, they may alter the dish’s texture and flavor. For example, using Italian spaghetti in place of Chinese lo mein noodles can work in a pinch, but the texture differs. It’s best to use the recommended noodle type for authentic results.
There are so many noodle dishes in Asian culture, it will take a while to try them all! However, they all have different textures and flavors so I recommend to try ones where you can find the ingredients easily ◡̈
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