Noodles

Noodles Recipes

239 recipes. Page 9 of 10

Noodle recipes from Korean to pasta

Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)

Served without broth, these Shan-style rice noodles from Myanmar are tossed at the table with a topping of minced chicken cooked in soy sauce, fish sauce, and chili flakes. Garlic and onion sizzled until translucent form the aromatic base, and a final drizzle of warm pan oil carries that fragrance into every strand. The amount of chili flakes alone sets the heat. The noodles come out of the pot 30 seconds short of the package time, so they keep their bounce through the mixing. If the rinsed strands start to stick, a teaspoon of oil tossed through them first keeps them apart.

Prep 20min Cook 20min 2 servings

Noodles Medium

Hakodate Shio Ramen (Hokkaido Clear Salt-Seasoned Chicken Ramen)

Chicken stock and a separately cooked clam broth, seasoned with nothing but salt, give this Hakodate-style ramen a pale golden soup that tastes clean and briny. Shio ramen traces back to Hakodate in southern Hokkaido, and with no soy or miso to hide behind, every flaw in the stock shows, which makes careful blanching and scrubbing of the bones worth the effort. Toppings stay simple: sliced chashu and blanched spinach.

Prep 15min Cook 90min 2 servings

Noodles Medium

Shoyu Butter Corn Ramen

Butter melts slowly into a clear chicken and soy broth, leaving a rich, toasty aroma floating on top. Sweet corn and crunchy bean sprouts keep the salty broth from feeling heavy. The noodles boil in their own pot so their starch never clouds the soup, and the broth itself stays at a gentle simmer because hard boiling reduces it and pushes the salt up.

Prep 10min Cook 20min 2 servings

Noodles Medium

Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)

Bonito flakes steeped off the heat in a chicken and kombu stock add a layer of smoky fish aroma on top of the chicken. For a clear stock, the bones are blanched and scrubbed first, and the pot is kept below a hard boil with frequent skimming. Seasoning comes from a tare of soy sauce and mirin warmed only until it bubbles at the edges, spooned into each bowl before the hot stock is poured in. Narutomaki with its pink swirl, menma, and a soft-boiled egg sit over noodles cooked slightly under the package time so they hold their firmness in the soup.

Prep 20min Cook 60min 2 servings

Noodles Easy

Korean Konjac Noodle Salad

Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion. The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.

⚡ 20-Minute Recipes

Prep 12min Cook 3min 2 servings

Noodles Easy

Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)

Thin rice vermicelli turns yellow with curry powder and tosses with shrimp, bell pepper and bean sprouts into a light, loose stir-fry. With only 1 tablespoon of soy sauce in the pan, curry aroma rather than salt carries the flavor.

Prep 15min Cook 12min 2 servings

Noodles Medium

Korean Dried Radish Greens Doenjang Kalguksu

Dried radish greens, called siraegi, bring an earthy, faintly bitter note to an anchovy and kelp broth seasoned with doenjang, Korean fermented soybean paste. Rinsing the precooked greens again and squeezing them hard keeps any stale smell out of the pot. Tough stems are sorted out and simmered 2 to 3 minutes ahead of the rest so they are tender by the time the noodles are done. The paste is pressed free of lumps with a spoon so the broth is not muddy or salty in spots, and since brands differ in saltiness, soup soy sauce makes the final adjustment. Onion and zucchini soften the paste's saltiness as they cook, and perilla seed powder stirred in at the end gives the soup more weight.

Prep 20min Cook 25min 2 servings

Noodles Easy

Soba Sesame Salad (Chilled Buckwheat Noodle Sesame Dressing)

Cold soba, rinsed until the strands feel clean, gets a light coat of soy sauce, rice vinegar, sesame oil, and sesame seeds. Cutting cucumber, carrot, and red cabbage as thin as the noodles lets each mouthful pick up vegetables and buckwheat together instead of leaving the cabbage in a heap at the bottom of the bowl. The salad tastes best the moment it is tossed; left sitting in the dressing, the noodles go soft and the flavor turns watery.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Noodles Medium

Korean Beef Japchae (Soy-Marinated Beef Glass Noodle Stir-Fry)

Each vegetable is cooked on its own and folded in at the end, so the spinach stays green and the carrot stays bright instead of fading into the glass noodles. The beef is marinated in soy and garlic first, and the noodles soak up that seasoning in the pan before the last of the soy sauce adds gloss. Spinach that is not squeezed dry leaks water and thins the dressing.

Prep 25min Cook 20min 4 servings

Noodles Medium

Soto Ayam (Indonesian Golden Turmeric Chicken Noodle Soup)

Turmeric turns the broth a bright gold, and galangal and lemongrass give the chicken stock a warm, citrusy perfume. Unlike a plain chicken noodle soup, the aromatics are ground into a paste and fried in oil before the chicken and water go in, which gives this Indonesian soup its earthy depth. Rice noodles, boiled eggs, and mung bean sprouts sit in the bowl first, and the hot broth poured over them warms everything through. A squeeze of lime at the table cuts through the turmeric.

Prep 20min Cook 40min 4 servings

Noodles Easy

Oriental Soy Protein Noodle Salad

The only cooking in this salad is poaching a chicken breast, since soy protein noodles are ready once drained of their packing water and rinsed. The dressing of soy sauce, vinegar and olive oil gets its sweetness from allulose instead of sugar, which keeps it sharp and light. Baby greens go on last and stay perky as long as they are not tossed in early.

⚡ 20-Minute Recipes

Prep 15min Cook 5min 2 servings

Noodles Easy

Crown Daisy & Mung Bean Noodle Salad

Crown daisy, the herb sold as ssukgat in Korean markets, brings a grassy, faintly bitter note that the sweet-sour dressing of soy sauce, vinegar, and plum syrup balances. Mung bean glass noodles should come out translucent but still a little chewy; softer than that and they clump into a sticky mass once dressed. Cucumber and crown daisy shed water as they sit, so the salad gets tossed right before it reaches the table.

Prep 18min Cook 7min 2 servings

Noodles Easy

Korean Ssukgat Perilla Bibim Somyeon

The slightly bitter scent of crown daisy, ssukgat, cuts through the nutty weight of perilla seed powder and keeps this soy-dressed somyeon lively without any chili heat. Plum syrup and vinegar add a light sweet-sour lift, and cold cucumber strips crunch between the thin noodles. Holding back part of the sauce before tossing leaves room to adjust once you see how much water the noodles carry.

Prep 15min Cook 10min 2 servings

Noodles Medium

Tara no Ko Iri (Akita Cod Roe with Shirataki)

Raw Pacific cod roe gets squeezed straight from the sac into simmering soy sauce, sake, and mirin, then cooked down with shirataki until each grain clings to the noodles. This Akita preparation uses true cod roe, not the pollock roe sold as tarako or mentaiko.

Prep 20min Cook 30min 10 servings

Noodles Easy

Suanlafen (Sichuan Hot-and-Sour Sweet Potato Noodle Soup)

Black vinegar and chili oil hit at the same time, sour and hot, over a chicken stock with slippery, springy sweet potato starch noodles. Both are added to the bowl rather than the pot, leaving each person free to tune the sourness. The noodles turn clear before they are fully done; the real signal is when the firm center disappears but the bounce remains.

Prep 15min Cook 20min 2 servings

Noodles Easy

Korean Soft Tofu Noodle Soup

Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles. It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.

Prep 10min Cook 15min 2 servings

Noodles Easy

Suttate (Chilled Sesame Miso Udon)

Toasted sesame, rice miso, shiso, onion, and cucumber are ground together in a mortar, then thinned with cold bonito stock into a dipping soup for chilled udon. It is a summer dish from Kawajima in Saitama, nutty from the sesame and cool from the shiso and cucumber. Bruising the sliced cucumber with the pestle lets its juice and aroma run into the base. The sesame is ground fine enough for its oil to seep out, which is where the nutty richness comes from. The cold stock is poured in gradually so the thick sesame-miso paste loosens without lumps.

Prep 15min Cook 12min 2 servings

Noodles Hard

Rokubei (Extruded Sweet Potato Noodles)

Dough made from sendango, a fermented sweet potato preserve, is pressed through a dedicated extruder called a rokubei-segi so short, thick noodles drop straight into boiling water. The dish has been made in Shimabara and Tsushima in Nagasaki since the Edo period. The noodles are smooth outside, chewy inside, and faintly sweet from the potato. Once cooked, they are moved straight to cold water and rinsed to wash off the harsh surface. They are served in a clear broth of burdock, carrot, and shiitake seasoned with two soy sauces and sake, topped with fish cake and scallion.

Prep 35min Cook 30min 5 servings

Noodles Hard

Kumamoto Tai Somen

A whole red sea bream braised in soy and sake sits in the middle of a large platter, ringed by coils of somen for five people to share. In Kumamoto it is a celebration platter, and pairing a fish with long noodles carried hopes for a lasting marriage and ties between two families. Mamihara in Yamato keeps the grand wedding form, with the noodles laid out like white waves, while Amakusa makes a practical version from the head and bones left after sashimi. The braising liquid combines light and dark soy sauce with akazake (red sake) and regular sake, so the fish comes out glossy and sweet-savory. The strained liquid is spooned over the noodles only at the table, keeping them from turning soft before serving.

Prep 25min Cook 30min 5 servings

Noodles Medium

Taipiien (Kumamoto Glass Noodle Soup)

Glass noodles, shrimp, squid, pork, napa cabbage, and wood ear fill a clear chicken broth, finished with half a hard-boiled egg on top. The dish came from Fuzhou in China's Fujian province, where it was a celebration food, and reached Kumamoto by way of Nagasaki in the late Meiji era. Today it appears at Chinese restaurants and home tables in central Kumamoto as lunch, dinner, or a meal after drinking. The seafood is added only after the pork and firm vegetables have cooked, which keeps the shrimp and squid from turning rubbery. To keep the broth clear, the glass noodles are boiled and rinsed separately, warmed in the soup only at the end, and the heat is cut as soon as the sesame oil and scallion are added.

Prep 30min Cook 25min 2 servings

Noodles Hard

Taiwanese Beef Noodle Soup

Beef shank, first fried with doubanjiang (fermented chili bean paste), simmers in a soy broth until it splits under a chopstick, then goes over wheat noodles in big chunks. The broth is dark with soy and only gently hot, and a few blanched bok choy leaves add some green.

Prep 25min Cook 90min 4 servings

Noodles Medium

Japanese Dan Dan Ramen (Sesame Cream Broth with Spicy Pork)

A pork bone broth thickened with sesame paste and miso turns creamy and heavy, and pork mince fried with doubanjiang, a Sichuan chili bean paste, sits on top with a slick of chili oil. In this Japanese ramen take on Sichuan dan dan noodles, there is plenty of soup and sesame leads the flavor. The sesame paste and miso get a brief stir over low heat before any stock is added, which draws out their nutty aroma, but they come off before they brown. The stock is then whisked in a little at a time so no lumps remain. The pork fries until its moisture cooks off and the edges brown, and the heat drops to medium if the doubanjiang starts to scorch. Shake the boiled noodles well, since extra water dilutes the thick broth fast.

Prep 20min Cook 25min 2 servings

Noodles Medium

Sesame Spicy Tantanmen (Chinese Creamy Sesame Chili Oil Noodle Soup)

Sesame paste whisked into chicken stock turns the broth thick, tan, and nutty, and a spoonful of crumbly pork plus a drizzle of chili oil sit on top as separate layers of salt and heat. Doubanjiang, a fermented chili bean paste, gives that pork its savory backbone, and the pork is fried until its moisture is gone and the edges brown and crisp. Stirring the bowl gradually blends the chili oil into the sesame broth, changing the taste of the soup from the first sip to the last. Peanut butter can stand in for half the sesame paste, and the amount of doubanjiang sets the heat. The noodles come out a little before the package time so they stay firm in the hot soup. Blanched bok choy adds a crisp, green bite against all that richness.

Prep 15min Cook 15min 2 servings

Noodles Medium

Thai Boat Noodles (Intense Thai Canal Beef Noodle Soup)

Star anise and cinnamon steeped in beef broth, darkened with dark soy sauce, give this bowl its deep color and warm spice aroma, while fish sauce and a little palm sugar keep it salty with a rounded edge. The name comes from noodles once sold from boats along Thai canals. Thin beef slices cook in the hot broth for only a minute or two, and the bean sprouts soften under the ladle yet keep some crunch.

Prep 20min Cook 35min 2 servings