Noodles

Noodles Recipes

239 recipes. Page 3 of 10

Noodle recipes from Korean to pasta

Korean Chicken Knife-Cut Noodle Soup

The knife-cut noodles go straight into the chicken stock instead of a separate pot, and the starch they shed turns the broth slightly thick and silky while the noodles soak up the chicken flavor. That single-pot cooking is what separates kalguksu from a plain chicken noodle soup. Right after the noodles drop in, a stir along the bottom frees any that stick; after that, gentle stirring keeps them from breaking. Thigh meat, rather than breast, stays tender even after the shredded chicken returns for a final simmer. Black pepper is the main seasoning accent, sharpening the savory stock in a bowl built for cold days.

Prep 25min Cook 40min 4 servings

Noodles Medium

Korean Spicy Chicken Soup Noodles

Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.

Prep 20min Cook 40min 2 servings

Noodles Medium

Korean Stir-Fried Udon with Spicy Chicken

Think of a pan of dakgalbi with udon added. Gochujang-marinated chicken thigh, cabbage and thin slices of sweet potato cook first, and the thick udon then takes on a heavy coat of that sauce.

Prep 20min Cook 18min 4 servings

Noodles Medium

Dan Dan Mian (Sichuan Spicy Noodles)

Sesame paste, chili oil, soy, and vinegar sit in the bottom of the bowl, and once hot noodles are tossed through them, richness and direct heat come first while the tingle of Sichuan pepper arrives a beat later. Because that numbness builds fast, only half the ground peppercorn goes into the sauce, with the rest added after tasting. The ground pork is left untouched in the hot pan until it forms a brown crust, and that roasted flavor carries the whole sauce. Noodles that are not drained thoroughly thin the sauce until it no longer clings. Blanched bok choy adds a clean, green break from all the oil.

Prep 15min Cook 20min 2 servings

Noodles Medium

Korean Spicy Bellflower Root Chewy Noodles

Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles. Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.

Prep 18min Cook 8min 2 servings

Noodles Easy

Korean Perilla Oil Noodles

Perilla oil smells nuttier and more grassy than sesame oil, and in this cold somyeon dish it is the main flavor, with only soy sauce, a little sugar, and garlic underneath. Crumbled roasted seaweed goes on just before eating so it stays crisp, and toasted sesame seeds add a small crunch. With almost no cooking beyond boiling the noodles, it makes a quick late-night meal.

⚡ 20-Minute Recipes 🌙 Late Night

Prep 10min Cook 7min 2 servings

Noodles Easy

Korean Warm Perilla Mushroom Rice Noodles

With no meat in the pot, the broth takes its savory backbone from oyster and shiitake mushrooms sauteed in perilla oil before the kelp stock goes in. Ground perilla seed stirred in at the end turns it milky and smooth, and slippery rice noodles glide through the thickened soup. Torn oyster mushrooms and thick shiitake slices supply the chew.

Prep 20min Cook 20min 4 servings

Noodles Medium

Korean Perilla Seed Hand-torn Noodle Soup

Pieces of rested wheat dough, stretched thin by hand and torn straight into the pot, cook into chewy, rough-edged dumplings in an anchovy-kelp broth. Letting the dough rest allows it to stretch without snapping back, and the thinner each piece, the faster it cooks while keeping its bite. Potato releases starch that gives the soup natural body, and ground perilla seed turns it milky and nutty. It is a rainy-day staple in Korean home cooking.

🏠 Everyday

Prep 30min Cook 25min 3 servings

Noodles Easy

Korean Fermented Soybean Paste Noodle Soup

Pushing the doenjang through a fine sieve before it meets the broth keeps lumps out, and lumps are where bitterness concentrates. Anchovy stock and fermented soybean paste reinforce each other, so the soup tastes complete without extra seasoning.

Prep 10min Cook 20min 2 servings

Noodles Medium

Korean Doenjang Mushroom Udon

Thick-sliced shiitake simmer in anchovy-kelp stock with doenjang, layering the mushroom aroma over the paste's mellow, fermented depth before the broth is poured over plump udon. Onion adds quiet sweetness that keeps the salt in check, and a pinch of gochugaru leaves a faint warmth at the finish. Compared with a Japanese dashi-based udon broth, this one is earthier and heavier, closer to a hearty Korean stew.

Prep 12min Cook 18min 2 servings

Noodles Easy

Korean Doenjang Thin Noodle Soup

Cooked straight in the doenjang broth instead of a separate pot, thin somyeon take on the paste's flavor and lend the soup a little body. The bowl needs to reach the table the moment the heat goes off, before the fine noodles drink up the liquid. Potato, onion, and zucchini supply all the sweetness, making it an easy weeknight soup with a short ingredient list.

Prep 10min Cook 15min 2 servings

Noodles Hard

Dojo-jiru Loach and Udon Soup

In Kagawa, fresh udon goes straight into the loach and miso soup, so it eats as both soup and a bowl of noodles, with burdock, eggplant, taro and fried tofu in the pot too. The loach is never self-caught: only farmed fish that a licensed supplier has professionally purged.

Prep 60min Cook 55min 20 servings

Noodles Easy

Korean Dongchimi Buckwheat Noodles

Dongchimi, a mild radish water kimchi, gives this Gangwon-style buckwheat noodle bowl its broth, chilled in the freezer until almost slushy so the clean, lactic tang comes through at its sharpest. There is almost no fat in the bowl, making it a natural follow-up to rich pork dishes like samgyeopsal or boiled suyuk.

Prep 20min Cook 10min 2 servings

Noodles Medium

Korean Dongchimi Cold Naengmyeon

Naengmyeon noodles cook for well under a minute, get scrubbed in cold water, and are snipped a few times with scissors so the icy broth reaches every strand instead of a tangled knot. Draining them well after rinsing keeps the clear dongchimi broth from turning cloudy. The broth, seasoned with vinegar and sugar, is chilled until it is close to slushy, the point where the cool radish fragrance is most vivid. Boiled beef lays a lean, meaty base under the tang, pear and cucumber add sweet crunch, and half a boiled egg rounds out the bowl.

Prep 20min Cook 10min 2 servings

Noodles Medium

Korean Clam Seaweed Onmyeon (Warm Noodle Soup)

Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor. Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.

Prep 15min Cook 20min 2 servings

Noodles Easy

Korean Acorn Jelly Somyeon

Slippery acorn jelly and fine wheat somyeon sit together in cold, tangy dongchimi broth, the liquid from radish water kimchi. Every mouthful mixes two kinds of softness. At least 1 hour in the fridge sharpens the broth's sweet-tangy balance. The jelly holds thin strips best when it is cut straight from the fridge, and the boiled noodles turn springy only after a hands-on rub under cold water strips off their surface starch. Kimchi brings a spicy edge and cucumber a cool crunch, while sesame oil stays in the background, just enough to stop the noodles sticking without masking the broth's clean acidity. It suits hot summer days when appetite runs low.

Prep 20min Cook 10min 2 servings

Noodles Easy

Drunken Noodles

Pad kee mao, as drunken noodles are called in Thailand, layers chili and garlic heat with a last-minute handful of basil over wide rice noodles. This version uses chicken thigh and Thai basil, which smells different from the holy basil of traditional versions. The 250 g of noodles is a dried weight (fresh noodles at the same weight give a different yield), and wide dried noodles vary enough that the package directions are the better guide for softening them. Draining the softened noodles well keeps the soy, oyster and fish sauces coating the strands instead of pooling around them. Once the noodles join the pan, a short toss is enough; longer heating breaks them apart.

🍺 Bar Snacks

Prep 25min Cook 10min 2 servings

Noodles Easy

Korean Tofu Kimchi Bibim Myeon

Two separately cooked toppings make this bowl of dressed noodles: pan-seared tofu and stir-fried ripe kimchi. Pressing the tofu dry before it meets a hot pan gives it a golden crust and a soft center, a mild counterweight to the gochujang dressing. Brief frying takes the sharp sourness off well-fermented kimchi and pushes its savory side forward. The noodles end up spicy, sweet and tangy without turning harsh.

Prep 15min Cook 10min 2 servings

Noodles Easy

Korean Spring Aralia Soybean Noodle Soup

Bittersweet spring aralia shoots sit on top of a doenjang broth thickened by potato and zucchini. The dish belongs to early spring, the short window when the shoots are in season. Pressing the doenjang through a sieve with a ladle keeps lumps out and the broth clean. As the potato simmers it partly breaks down, giving the soup body and a mild sweetness that sits well with the fermented soybean paste, and chewy knife-cut noodles stand up to that density. The shoots are blanched on their own and added near the end, because long simmering dulls the very fragrance the dish is built around.

Prep 15min Cook 20min 2 servings

Noodles Medium

Korean Spicy Freshwater Fish Noodle Soup

Freshwater fish simmered into a broth gives this noodle soup its savory base, and doenjang plus gochugaru keep any fishy edge in check while adding heat. Straining the stock two or three times through a fine sieve is what separates a clean, drinkable broth from a murky one.

Prep 20min Cook 35min 2 servings

Noodles Medium

Fukumen (Konjac Noodles with Fish Soboro)

Neat blocks of pink fish soboro, green scallion, and orange mandarin peel cover the white shirataki noodles, putting four colors on one plate. It is a celebration dish from Uwajima in Ehime, and the noodles underneath are simmered in dashi, mirin, and light soy sauce until no liquid remains.

Prep 25min Cook 25min 4 servings

Noodles Hard

Korean Potato Ongsimi Kalguksu

Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within. Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.

Prep 35min Cook 30min 4 servings

Noodles Easy

Korean Gamtae Sesame Oil Somyeon

Crumbled gamtae, a fine seaweed closer to green laver than to roasted gim sheets, releases a sharper, rawer ocean aroma the moment it lands on the noodles. A minimal dressing of toasted sesame oil and soy sauce takes a thin, even coat on well-drained, cold-rinsed somyeon, carrying the seaweed rather than competing with it.

Prep 10min Cook 12min 2 servings

Noodles Medium

Gan Jjajangmyeon (Dry-Fried Black Bean Sauce Noodles)

Without a cornstarch slurry, gan jjajang's black bean sauce reaches the noodles as a glossy, oil-carried stir-fry rather than a thick gravy. Frying chunjang, the Korean-Chinese black bean paste, before anything else takes away its raw bitterness, and high heat does the thickening that starch would otherwise do. Onion pulled off while just turning translucent keeps some bite, which matters in a sauce with nothing starchy to hide behind.

Prep 20min Cook 15min 2 servings