Noodles

Noodles Recipes

239 recipes. Page 4 of 10

Noodle recipes from Korean to pasta

Soy Butter Udon (Pan-Tossed Udon in Caramelized Soy Butter)

Butter-browned button mushrooms and soy sauce bubbled briefly at the edge of the pan coat thick udon in a salty, nutty glaze. The blanched udon needs a thorough drain, because any water clinging to it thins that sauce. The mushrooms cook until dry and browned at the edges for the same reason, adding meaty depth without leaving liquid in the pan. Hitting the hot metal lets the soy reduce almost instantly, and it has to be stirred into the mushrooms before it scorches. Most of the butter is used for frying; a small piece melted in after the heat is off brings back its aroma and gives the noodles a final gloss.

Prep 10min Cook 12min 2 servings

Noodles Easy

Korean Steamed Kimchi Mushroom Noodles

Fresh noodles are laid over kimchi and oyster mushrooms, the lid goes on, and they cook in the steam rising from the kimchi juices. Almost no liquid is left at the end, so it looks like a stir-fry, but the sour, spicy kimchi flavor goes right through each strand.

Prep 14min Cook 16min 2 servings

Noodles Medium

Korean-Chinese Chicken Broth Noodles

Beaten egg poured in a thin stream turns into silky floating ribbons on a clear chicken broth, the signature look of this Korean-Chinese noodle soup. Tip it in all at once and it sets into large curds instead. Chicken breast pulled into fine threads tangles with the noodles rather than sitting apart in chunks, and seasoning stays light, just soy sauce and pepper with a few drops of sesame oil.

Prep 15min Cook 20min 2 servings

Noodles Medium

Korean Chili Oil Seafood Soy Bibim Noodles

Shrimp, squid and springy fresh wheat noodles share a dark, glossy dressing of chili oil, soy sauce and oyster sauce. Oyster sauce bridges the seafood's briny sweetness and the soy base, so the bowl leans toward savory depth rather than plain saltiness. Blending the chili oil evenly into the soy seasoning before tossing lets it coat the noodles and seafood in a thin, even film. Speed decides the texture: a short blanch and a quick high-heat toss keep the shrimp bouncy and the squid tender instead of rubbery. The noodles keep softening while they are mixed, so they come out of the pot 30 seconds short of the package time, and both noodles and seafood are drained hard so no water dilutes the sauce.

Prep 15min Cook 12min 2 servings

Noodles Easy

Korean Gochujang Bibim Udon Cup (Spicy Mixed Udon Cup)

Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles. Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Noodles Medium

Korean Pork Noodle Soup (Jeju Pork Bone Broth Noodles)

Jeju-style pork noodle soup usually means a dense, milky bone stock; this version simmers 500 g of pork bones for at least an hour and aims for a lighter, relatively clear broth instead. Soaking and blanching the bones first, plus a spoonful of doenjang in the pot, keeps porky off-notes down.

Prep 40min Cook 90min 2 servings

Noodles Easy

Korean Spicy Whelk Bibim Guksu

Chewy canned whelk, slippery somyeon and crisp cucumber and onion all meet in one spicy-sour gochujang dressing, a classic drinking snack in Korea. A spoonful of the canning liquid stirred into the sauce deepens its savory base, while a quick rinse of the whelk itself tames the salt. Ice-cold water right after boiling keeps the noodles firm and bouncy once the dressing goes on.

🍺 Bar Snacks

Prep 18min Cook 7min 2 servings

Noodles Easy

Korean Beef Bone Broth Thin Noodles

Thin somyeon in milky beef bone broth, the kind simmered for hours until opaque, picks up the broth's heavy, gelatinous body with every slurp. Store-bought gomtang broth works fine and saves a day of boiling bones. Seasoning stays at salt and black pepper so nothing interrupts the long-simmered flavor, and sliced green onion cuts through the richness. Squeezing the rinsed noodles dry keeps the broth from thinning, and already-cooked noodles only take a brief dip in the hot broth to warm through, because a long soak turns them soft. A few thin slices of boiled beef add lean, meaty chew against the rich soup, and bowls warmed in advance keep it hot after serving.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Noodles Medium

Guilin Rice Noodles (Silky Rice Noodles in Beef Brisket Broth)

From Guilin in China's Guangxi region come these slender rice noodles, smooth and slightly springy, soaking up a clear beef brisket broth as the bowl sits. Pickled radish adds crisp, vinegary bites that cut the beefiness and reset the palate, and chili oil drizzled at the end spreads a slow warmth through the soup.

Prep 20min Cook 75min 2 servings

Noodles Medium

Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)

Squid and shrimp take the place of pork, so the familiar black bean sauce picks up a briny note as the seafood releases its juices into it. Potato, onion and zucchini soften into the sauce for sweetness and body, and a little starch slurry gives it the glossy, clinging texture that coats the noodles.

Prep 20min Cook 18min 2 servings

Noodles Medium

Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Shrimp and squid take over from meat, bringing two textures to the glass noodles: a springy snap from the shrimp and a firmer chew from the squid. Scoring the squid makes it curl in the heat and leaves a pattern on the surface. Patted dry before they meet a very hot pan, the shrimp and squid sear instead of boiling in their own liquid. The moment the shrimp turn pink and the squid curls, they come out of the pan, rejoining the noodles only at the end. Glass noodles soaked thoroughly before boiling take up the seasoning evenly and turn glossy. Korean holiday tables sometimes swap this in for beef japchae.

Prep 20min Cook 20min 4 servings

Noodles Medium

Korean Seafood Knife-Cut Noodle Soup

Manila clams opening in the pot release a briny liquor that does most of the seasoning work in this knife-cut noodle soup. Kelp pulled out before the water boils leaves a clean mineral base, and the wide wheat noodles shed a little starch as they cook, giving the broth a soft natural body. Shrimp and squid go in only briefly so they stay tender, and zucchini and scallion add a fresh, mildly sweet finish.

Prep 15min Cook 25min 2 servings

Noodles Easy

Hakka Noodles (Indo-Chinese Stir-Fried Noodles)

Born in the Chinese immigrant community of Kolkata and now cooked across India, Hakka noodles keep their seasoning spare: soy sauce, a little vinegar and black pepper. Cabbage, carrot and bell pepper are cut into thin strips close to the width of the noodles, so each forkful picks up both evenly, and they spend only a minute or two over high heat to keep their snap.

Prep 15min Cook 10min 2 servings

Noodles Easy

Hechima Jiru (Luffa Miso Somen Soup)

Young edible luffa softens into translucent, slightly silky pieces in barley miso soup and gives it a light body before the soup is poured hot over somen. Once the barley miso is in, the pot stays at small bubbles to keep it from turning harsh.

Prep 10min Cook 20min 4 servings

Noodles Medium

Cold Ramen Salad

Ice-chilled ramen noodles topped with neat stripes of egg crepe, ham, cucumber and tomato get a tangy soy-vinegar dressing poured over instead of a broth. Because the sauce is a drizzle, not a soup, each topping keeps its own flavor and color. Cutting the egg, ham and cucumber to the same thin width makes the plate look tidy and lets every bite pick up a bit of everything, and the dressing goes on only at the table so the noodles stay springy.

Prep 20min Cook 10min 2 servings

Noodles Medium

Korean Raw Fish Cold Noodles

Thin slices of cold white fish sashimi tangle with chewy naengmyeon noodles in a sweet, sour and spicy gochujang dressing. The noodles cook in only 30 to 40 seconds, so they come out the moment the strands loosen; any longer and the chew is gone.

Prep 20min Cook 5min 2 servings

Noodles Medium

Hokkien Lor Mee (Braised Gravy Noodles)

Dark soy sauce turns the chicken broth a deep mahogany, and a cornstarch slurry thickens it into a glossy gravy that coats the yellow noodles completely. In the Chinese communities of Singapore and Malaysia, the bowl is finished with raw minced garlic, whose sharpness cuts through the thick gravy.

Prep 20min Cook 25min 2 servings

Noodles Medium

Hokkien Mee (Prawn Broth Stir-Fried Noodles)

Two noodles share the wok in this Singapore dish: springy yellow wheat noodles and softer rice noodles. A splash of prawn stock goes in near the end and is cooked down until the noodles have drunk most of it, so the seafood flavor ends up inside the strands rather than in a pool on the plate. Squid and shrimp are seared briefly and set aside first so they do not overcook while the noodles finish.

Prep 20min Cook 15min 2 servings

Noodles Medium

Hokkien Prawn Mee (Spicy Prawn Noodle Soup)

Shrimp shells fried with garlic until red and fragrant set how far this broth can go. Pork stock is added and simmered with them, then strained into a soup that looks almost clear but tastes concentrated. The peeled shrimp go in only at the end, with the egg noodles, and come out as soon as they turn opaque. A spoonful of sambal on top slowly melts into the hot broth, and the heat builds as you eat. It is a mainstay of Singapore's hawker centers.

Prep 25min Cook 35min 2 servings

Noodles Easy

Korean Mussel Soup Noodles

No stock goes into the pot: 500 g of mussels and some radish make the whole broth. The mussels give up a concentrated sea flavor, the radish adds a clean sweetness, and soup soy sauce with cooking wine smooths out the salt the shellfish bring. Each mussel is lifted out as soon as its shell opens and the meat waits on the side until the bowls are filled, which keeps it from toughening. Any that stay shut after cooking are thrown away rather than forced open. Straining slowly through a fine sieve removes sand and shell bits so the broth poured over the noodles stays clear, and garlic with green onion clears away what fishiness remains.

Prep 18min Cook 20min 2 servings

Noodles Medium

Houtou Pumpkin Miso Noodles

Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool. In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.

Prep 50min Cook 35min 5 servings

Noodles Medium

Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)

From the Cambodian immigrant communities of Phnom Penh, this clear rice noodle soup crossed into southern Vietnam and settled into Saigon's street food. Fish sauce and a little sugar give the pork broth its savory-sweet southern balance, and this recipe starts from ready-made pork bone stock rather than simmering bones. Once seasoned, the broth drops to low heat so it stays clear and fragrant. Ground pork fried with garlic until dry and crumbly sits on top as a contrast to the silky broth. The shrimp spend only about a minute in boiling water and come out as soon as they turn pink, which keeps them tender.

Prep 25min Cook 40min 2 servings

Noodles Medium

Korean Corbicula Clam Noodle Soup

Tiny freshwater corbicula clams, a specialty of Hadong along the Seomjin River in South Gyeongsang, give this noodle soup a broth that tastes strongly of shellfish yet stays light and clear. Restaurants along the river serve the clams in many forms and treat them as the defining local taste. Seasoning is kept to soup soy sauce and a little salt so the clams lead, while one cheongyang chili adds quiet background heat. Skipping the straining step leaves grit and an earthy taste that clouds that clean flavor. The somyeon is boiled separately and scrubbed hard in cold water, since leftover starch would cloud the strained broth all over again.

Prep 20min Cook 20min 2 servings

Noodles Easy

Korean Spicy Platter Noodles

A big platter piled with somyeon, shredded cabbage, cucumber, carrot and torn lettuce arrives tossed in a spicy-tangy gochujang dressing. Each vegetable brings its own kind of crunch against the soft noodles, and the dressing of gochujang, vinegar, sugar and soy hits sweet, sour and hot in quick succession. Sesame oil and toasted seeds round off the sharpness without dulling it.

Prep 18min Cook 10min 2 servings