Noodles

Noodles Recipes

239 recipes. Page 10 of 10

Noodle recipes from Korean to pasta

Tomato Egg Lamian (Chinese Home-Style Tomato Scrambled Egg Noodle Soup)

It tastes like Chinese home-style tomato and scrambled egg turned into a noodle soup, with sweet-sour tomato broth, soft egg curds and fresh noodles. The eggs are folded briefly and lifted out while still slightly wet, then return for only a minute at the end; fully cooked at the start, they would toughen in the final simmer. Pressing the tomatoes as they cook draws out the red juice that lets the pieces and the stock blend instead of sitting apart, and cooking them down well deepens the savory flavor. A little soy sauce and sugar only round off the tomato's acidity. Fresh noodles cook fast in the hot broth and come off the heat while the centers are still slightly firm.

🏠 Everyday

Prep 12min Cook 15min 2 servings

Noodles Hard

Classic Tonkotsu Ramen (Pork Bone Milky Broth Noodles)

Pork back bones and trotters boil hard for hours until their collagen and fat emulsify into a milky broth thick enough to feel sticky on the lips. Soaking and blanching the bones beforehand cuts down the porky smell. That rolling boil is the opposite of the gentle simmer used for clear stocks, and it is what separates tonkotsu from an ordinary pork soup. When the pot runs low, it is topped up with hot water, never with a lower flame. Thin, firm noodles, pork belly chashu braised in soy sauce and mirin, a soft-boiled egg, and sliced green onion top the bowl. The chashu slices thin most easily when made a day ahead and chilled, and the eggs marinate in its braising liquid.

Prep 30min Cook 480min 2 servings

Noodles Hard

Dipping Ramen (Japanese Thick Noodles with Concentrated Dipping Broth)

Dipping cold-rinsed thick noodles a mouthful at a time into a hot, reduced pork bone broth keeps the chewy bite and the warmth of the soup separate until the end. The dipping broth simmers for about 15 minutes until it tastes far stronger than ordinary ramen soup, strong enough to season cold noodles in a quick dip. The miso has to dissolve completely, since lumps leave the broth uneven and cloudy. The noodles boil a little under the package time, and the cold rinse firms them so they hold their spring. Rubbing off the surface starch and shaking the noodles dry keeps them from watering down the concentrated broth. Chashu, bamboo shoots and a soft-boiled egg sit with the noodles, not in the broth.

Prep 20min Cook 30min 1 serving

Noodles Easy

Korean Tteokbokki Noodles

Tteokbokki sauce, made from gochujang, sugar and soy sauce, coats both chewy rice cakes and thick udon for a bowl that alternates between two kinds of chew. The rice cakes need longer to soften, which gives them and the fish cakes a head start while the udon cooks only briefly. The moment the sauce clings thickly, the udon is plated, before a longer simmer can swell and break it.

Prep 10min Cook 15min 2 servings

Noodles Easy

Korean Rice Cake Dumpling Noodle Soup

Adding thin wheat noodles to rice cake and dumpling soup makes a heartier bowl, and every spoonful pulls up something different: chewy rice cake, a dumpling, a tangle of soft noodles. The noodles are boiled separately so the milky bone broth stays clean.

Prep 10min Cook 30min 2 servings

Noodles Easy

Korean Tteok and Ramyeon (Instant Ramen with Chewy Rice Cakes)

Thin instant noodles and thick, chewy tteokbokki rice cakes cook in one pot, so the spicy broth carries two very different bites. Both keep drinking the broth after the heat goes off, and a bowl left sitting ends up with little soup and soft noodles. The egg is cracked in whole and either basted with broth for a soft yolk or boiled 1 minute more to set firm.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 1 serving

Noodles Medium

Uchikomi-Jiru (Fresh Noodle Miso Soup)

A quick winter supper from farm kitchens in Kagawa, uchikomi-jiru cooks fresh, slightly thick noodles directly in a root-vegetable miso soup. Kagawa's celebrated handmade udon is boiled on its own; this everyday dish skips that step, and the flour on the noodles thickens the broth. Low rainfall made the region good for growing wheat, and the Seto Inland Sea supplied the dried sardines for the dashi.

Prep 35min Cook 35min 5 servings

Noodles Medium

Korean-Chinese Seafood Gravy Noodles

Squid, shrimp, cabbage and onion simmer in chicken stock, then starch slurry binds it into a glossy gravy that is poured hot over wheat noodles. There is no chili, so the flavor is mild, built on oyster sauce and seafood. The noodles are drained but not rinsed cold, letting the warm sauce work its way between the strands.

Prep 20min Cook 20min 2 servings

Noodles Medium

Wonton Noodle Soup

Shrimp and pork wontons, thin Hong Kong egg noodles and bok choy each keep their own texture in a clear pork bone broth. Stopping the mix as soon as the filling turns tacky, before the shrimp are fully crushed, keeps springy pieces in each bite.

Prep 30min Cook 20min 2 servings

Noodles Medium

Korean Vegetable Japchae (Glass Noodle Mixed Vegetable Stir-Fry)

Without any meat, japchae leans entirely on its vegetables: spinach, carrot, shiitake, bell pepper, and onion each keep their own color and sweetness because they are stir-fried one at a time. The spinach only needs to wilt over high heat and is spread out to cool at once, or it dulls in color and turns tough. The glass noodles soak up soy sauce, sugar, and sesame oil before anything else joins them and come out glossy, chewy, and seasoned through. Tossing them with vegetables straight from a hot pan makes the noodles slump and clump, the usual way this dish goes wrong. It works as an everyday side dish or on a holiday table.

Prep 20min Cook 20min 4 servings

Noodles Medium

Japanese Stir-Fried Udon

With no broth at all, a soy, oyster sauce and mirin glaze clings to thick udon, salty with a little sweetness. Udon still wet from rinsing drops the pan temperature and ends up steamed and soggy rather than stir-fried.

Prep 10min Cook 15min 2 servings

Noodles Easy

Japanese Stir-Fried Noodles (Yakisoba)

Yakisoba sauce, built on Worcestershire, coats the noodles in a sweet, tangy glaze, and bonito flakes laid on the hot plate sway in the rising heat and add a smoky note. The noodles come precooked and need only about thirty seconds of warming to loosen before they fry, keeping some bounce instead of turning soft. Cabbage, onion, and carrot hit a very hot pan briefly and stay crisp under the sauce. The sauce is poured around the edge of the pan only at the very end, which protects that crunch, and a quick toss coats every strand evenly.

Prep 15min Cook 12min 2 servings

Noodles Easy

Yakisoba Pan (Noodle Bread)

A split hot dog bun, buttered and toasted on the inside, gets packed with saucy stir-fried noodles: carbs inside carbs, a Japanese street snack. The cabbage, onion, and carrot come off the heat before they wilt, leaving some crunch between the soft bread and the glossy noodles. A shake of dried parsley adds color and a light herbal note against the sweet-salty sauce.

Prep 12min Cook 10min 2 servings

Noodles Medium

Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)

Lime juice, fish sauce, and palm sugar make a sharp, salty, faintly sweet dressing that soaks into fine mung bean glass noodles, poached shrimp, celery, and red onion. Cilantro goes in last and is folded through lightly so the leaves stay bright. The salad is meant to be eaten right after mixing, while the noodles are still springy rather than swollen with dressing. Thick sweet potato noodles used for Korean japchae are not a substitute, since they need different soaking and cooking times.

Prep 18min Cook 8min 2 servings

Noodles Easy

Yangchunmian (Shanghai Clear Soy Broth Noodle Soup)

With only blanched bok choy and sliced scallions on top, the clear chicken broth seasoned with light soy sauce and the springy fresh noodles carry nearly all the flavor. White pepper and a few drops of sesame oil, added at the end, give the plain broth its aroma. This Shanghai noodle soup comes together quickly, which suits a fast breakfast or a light meal.

🥗 Lighter Meals

Prep 10min Cook 12min 2 servings

Noodles Easy

Korean Yeolmu Bibim Guksu

Young radish kimchi, yeolmu, and some of its brine are mixed into a tangy gochujang dressing for cold somyeon, letting the kimchi flavor lead rather than plain chili sweetness. Only half the kimchi is tossed with the noodles, and the rest sits on top so the stems stay crisp. Noodles that are not drained well leave the sauce pooling like water at the bottom of the bowl.

Prep 15min Cook 8min 2 servings

Noodles Easy

Korean Young Radish Cold Noodles

The chilled broth comes from young radish kimchi brine, sharpened with vinegar and a touch of hot mustard that lingers after the sourness. Because the soup is meant to be drunk, temperature matters as much as seasoning, and even the toppings wait in the fridge. Thin somyeon absorbs the broth quickly, so bowls are filled right before they go to the table.

Prep 15min Cook 10min 2 servings

Noodles Medium

Korean Yuja Chicken Cold Somyeon

Chicken breast and radish simmer gently into a clear stock, and yuja (citron) syrup stirred in once it is cold lays a sweet, fragrant citrus note over the savory chicken. The pot stays below a rolling boil for 15 minutes so the broth comes out clear, and nothing oily goes into it. The same chicken then gets shredded for the topping, making one ingredient do double duty as broth and garnish. Because the stock has to cool completely and chill, it gets started well before the noodles. The yuja syrup needs to dissolve fully in the cold broth, or its sweetness collects in one spot. Freezing part of the broth into ice cubes keeps the bowl cold without watering it down.

Prep 30min Cook 20min 4 servings

Noodles Easy

Korean Chilled Udon with Yuzu Soy Sauce

Yuja syrup and lemon juice brighten soy sauce and tsuyu, giving this chilled udon a fruitier, sweet-sour sauce than plain tsuyu. With the sauce already balanced by 220 ml water, any rinse water left between the strands dilutes it directly. Seaweed flakes and sesame turn soggy once they touch the sauce and go on only right before eating.

Prep 10min Cook 9min 2 servings

Noodles Medium

Korean Spicy Beef Soup Noodles

Shredded brisket, fernbrake, and bean sprouts fill a red, chili-oiled broth, and thin somyeon noodles take the place of the usual bowl of rice. The heat comes from gochugaru coated on the vegetables with sesame oil and fried briefly, and chili scorched at that point turns the whole pot bitter.

At least 50 min 2 servings

Noodles Medium

Korean Spicy Noodles with Beef Pancake

Every bite mixes two temperatures: warm, savory slices of egg-battered beef on top of cold, sweet-sour gochujang noodles. If the thin beef is floured while still damp, the egg coating lifts and slides off in the pan.

Prep 20min Cook 15min 2 servings

Noodles Easy

Yuzu Cold Soba (Chilled Buckwheat Noodles with Citrus Dipping Sauce)

Chilled buckwheat noodles get dipped in tsuyu sweetened and perfumed with yuzu marmalade, a softer, fruitier sauce than plain soba dipping broth. The sauce needs thorough mixing before it goes cold, because undissolved lumps of marmalade make some dips sugary and others flat. Any water clinging to the noodles thins that sauce with every dip. Grated radish, scallion, and wasabi stay on the side and go in a little at a time.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Noodles Medium

Zhajiangmian (Chinese Black Bean Paste Noodles with Ground Pork)

Chunjang black bean paste and ground pork cook down into a thick, waterless sauce, spooned over fresh noodles and tossed just before eating. With no added liquid, it catches on the pan quickly unless it reduces over low heat with constant stirring. Frying the chunjang first drives off its harsh raw smell and brings out a shine. Ground pork has to reach 71°C, not just lose its pink color. Crisp cucumber strips cool down the salty, dense sauce.

Prep 20min Cook 20min 2 servings