Asian Noodle Recipe: 6 Easy Dishes to Try at Home

Liputan6.com, Jakarta - When people think about Asian food, noodles is one of the first things that comes to mind. From steaming bowls of soup to stir-fried plates with rich sauces, noodles are a big part of how Asia eats. Whether you are at a street food stall or sitting at a family table, an Asian noodle recipe is almost always nearby.

Noodles are one of the most popular ingredients in Asian cooking, and it is easy to see why. They are filling, simple to prepare, and work well with many different flavors. Every country in Asia has its own noodle dishes, shaped by local ingredients, cooking styles, and tradition. A Chinese Asian noodle recipe looks and tastes very different from a Japanese or Thai one, but each one is just as satisfying.

In this article, you will find six Asian noodle recipes from different parts of Asia. From China to Thailand, these recipes are really simple to try at home. Keep reading to discover which Asian noodle recipe you want to cook first.

Chow mein is one of the most well-known Chinese noodle dishes. It features stir-fried egg noodles with vegetables and a savory sauce. The noodles get a light crisp on the outside while staying soft inside, giving every bite a satisfying texture. This is a great everyday dish that comes together quickly.

Ingredients

- 200g egg noodles

- 1 cup cabbage, thinly sliced

- 1 medium carrot, julienned

- 3 stalks green onion, cut into 2-inch pieces

- 3 cloves garlic, minced

- 2 tablespoons soy sauce

- 1 tablespoon oyster sauce

- 1 teaspoon sesame oil

- 2 tablespoons cooking oil

- Salt and pepper to taste

Instructions

1. Boil the egg noodles according to the package directions. Drain and set aside.

2. Heat the cooking oil in a wok or large pan over high heat.

3. Add the garlic and stir for about 30 seconds until fragrant.

4. Add the carrot and cabbage. Stir-fry for 2 to 3 minutes until slightly softened.

5. Add the drained noodles to the pan and toss everything together.

6. Pour in the soy sauce and oyster sauce. Mix well so the noodles are evenly coated.

7. Add the green onion and drizzle the sesame oil over the top.

8. Season with salt and pepper. Toss once more and serve hot.

Scallion oil noodles, or cong you ban mian, is a simple but deeply flavorful dish from Shanghai. It uses very few ingredients, but the process of slowly frying green onions in oil until they turn crispy and golden creates a rich, aromatic base. The result is a bowl of noodles that is both light and full of flavor.

Ingredients

- 200g fresh plain noodles or wheat noodles

- 6 to 8 stalks green onion, cut into 2-inch pieces

- 4 tablespoons cooking oil

- 2 tablespoons soy sauce

- 1 tablespoon dark soy sauce

- 1 teaspoon sugar

Instructions

1. Mix the soy sauce, dark soy sauce, and sugar in a small bowl. Stir until the sugar dissolves and set aside.

2. Heat the cooking oil in a small pan over medium-low heat.

3. Add the green onion pieces and fry slowly for 8 to 10 minutes, stirring occasionally, until they turn golden and crispy.

4. Remove the green onion from the oil and set aside. Keep the scallion oil in the pan.

5. Cook the noodles in a pot of boiling water according to the package directions. Drain well.

6. Place the noodles in a bowl and pour the soy sauce mixture over them.

7. Drizzle the hot scallion oil over the noodles and top with the crispy green onion.

8. Toss everything together and serve immediately.

Miso ramen comes from Hokkaido in northern Japan and is known for its rich, slightly nutty broth. This quick version skips the long bone-simmering process and uses store-bought stock instead, so you get a deep, satisfying flavor in much less time. Topped with soft-boiled eggs, corn, and butter, it still makes a complete and comforting bowl.

Ingredients

- 2 portions ramen noodles

- 3 tablespoons white or red miso paste

- 600ml chicken or vegetable broth

- 200ml unsweetened soy milk

- 1 tablespoon soy sauce

- 1 teaspoon sesame oil

- 1 teaspoon grated ginger

- 2 cloves garlic, minced

- 1 tablespoon butter

- Toppings: soft-boiled egg, corn kernels, sliced green onion, nori

Instructions

1. Heat a small amount of oil in a pot over medium heat. Add the garlic and ginger and stir for about 1 minute.

2. Pour in the broth and bring to a gentle simmer.

3. Add the soy milk and soy sauce. Stir and keep on low heat.

4. Scoop out a small amount of broth into a bowl and whisk in the miso paste until smooth. Pour this back into the pot. Do not boil after adding miso.

5. Stir in the sesame oil and butter. Mix until the butter melts.

6. Cook the ramen noodles separately in boiling water, then drain.

7. Place the noodles in a bowl and ladle the hot miso broth over them.

8. Add the toppings and serve right away.

Japchae is a beloved Korean dish made with glass noodles, also called dangmyeon, which are made from sweet potato starch. These noodles are slippery, chewy, and slightly translucent once cooked. Japchae is often served at celebrations and family gatherings, but it is also a satisfying everyday meal with its mix of colorful vegetables and a lightly sweet sesame sauce.

Ingredients

- 150g glass noodles (sweet potato starch noodles)

- 100g beef sirloin or mushrooms, thinly sliced

- 1 medium carrot, julienned

- 1 small yellow onion, thinly sliced

- 1 cup fresh spinach

- 3 tablespoons soy sauce

- 1 tablespoon sugar

- 2 tablespoons sesame oil

- 1 tablespoon cooking oil

- 1 teaspoon minced garlic

- Sesame seeds for garnish

Instructions

1. Soak the glass noodles in warm water for 20 minutes until softened. Drain and cut into shorter lengths if needed.

2. Blanch the spinach in boiling water for 30 seconds, then rinse with cold water and squeeze out the excess water. Set aside.

3. Mix the soy sauce, sugar, and 1 tablespoon of sesame oil in a bowl to make the sauce.

4. Heat the cooking oil in a pan and cook the beef or mushrooms with the garlic until done. Remove and set aside.

5. In the same pan, stir-fry the onion and carrot separately for 2 minutes each. Set aside.

6. Cook the glass noodles in boiling water for 5 to 6 minutes. Drain and place in a large bowl.

7. Add all the cooked ingredients and the spinach to the noodles.

8. Pour the sauce over everything and toss well. Drizzle the remaining sesame oil and sprinkle with sesame seeds before serving.

Pad Thai is one of the most recognized dishes in Thai cooking. It is a stir-fried rice noodle dish cooked with egg, bean sprouts, and a tangy, slightly sweet sauce made with tamarind. The combination of textures and flavors, from the soft noodles to the crunchy peanuts and fresh lime on top, makes it a dish that is hard not to love.

Ingredients

- 200g flat rice noodles

- 2 eggs

- 100g shrimp or tofu

- 1 cup bean sprouts

- 3 tablespoons fish sauce (or soy sauce for vegetarian)

- 2 tablespoons tamarind paste

- 1 tablespoon palm sugar or brown sugar

- 2 cloves garlic, minced

- 2 tablespoons cooking oil

- Toppings: crushed peanuts, lime wedges, sliced green onion, dried chili flakes

Instructions

1. Soak the rice noodles in room temperature water for 20 to 30 minutes until pliable. Drain and set aside.

2. Mix the fish sauce, tamarind paste, and sugar in a small bowl to make the pad Thai sauce.

3. Heat the oil in a wok over high heat. Add the garlic and stir for 30 seconds.

4. Add the shrimp or tofu and cook until done, about 2 to 3 minutes.

5. Push the ingredients to one side of the wok and crack the eggs into the empty space. Scramble lightly and mix with the other ingredients.

6. Add the drained noodles and pour the sauce over everything. Toss quickly to coat.

7. Add the bean sprouts and stir-fry for another minute so they stay crunchy.

8. Serve topped with crushed peanuts, green onion, lime wedges, and chili flakes on the side.

Char kway teow is a popular street food noodle dish from Malaysia and Singapore. It is made with flat rice noodles stir-fried over very high heat, giving the dish a smoky, slightly charred flavor known as "wok hei." The mix of egg, Chinese sausage, and dark soy sauce creates a rich, deeply savory flavor that makes this dish so memorable.

Ingredients

- 300g flat rice noodles (fresh or soaked)

- 150g shrimp, peeled

- 2 Chinese sausages (lap cheong), sliced thinly

- 2 eggs

- 1 cup bean sprouts

- 3 stalks green onion, cut into pieces

- 3 cloves garlic, minced

- 2 tablespoons dark soy sauce

- 1 tablespoon light soy sauce

- 1 tablespoon oyster sauce

- 2 tablespoons cooking oil

Instructions

1. If using dried rice noodles, soak them in warm water for 20 to 25 minutes until softened. Drain well.

2. Mix the dark soy sauce, light soy sauce, and oyster sauce in a small bowl to make the stir-fry sauce.

3. Heat the cooking oil in a wok over the highest heat possible. The wok should be very hot before adding ingredients.

4. Add the garlic and stir quickly for about 20 seconds.

5. Add the Chinese sausage slices and shrimp. Stir-fry for 1 to 2 minutes until the shrimp turns pink.

6. Push everything to one side and crack the eggs into the empty space. Let them set slightly before breaking the yolks and mixing with the rest.

7. Add the noodles and pour the sauce over them. Toss and press the noodles into the hot wok to get a light char on them.

8. Add the bean sprouts and green onion. Toss for 30 seconds and serve immediately.