18 Delicious Asian Egg Noodle Recipes Easy to Make

Oh, the joy of twirling a fork into a bowl of perfectly cooked Asian egg noodles! Whether you’re craving a quick weeknight dinner, a comforting meal, or just looking to spice up your culinary routine, our roundup of 18 delicious recipes has got you covered. Easy to make and bursting with flavor, these dishes will transport your taste buds straight to the streets of Asia. Keep reading to discover your next favorite noodle dish!

Stir-Fried Asian Egg Noodles with Vegetables

This stir-fried Asian egg noodles with vegetables dish is a quick, flavorful meal perfect for busy weeknights. Tossed with crisp veggies and a savory sauce, it’s a satisfying one-pan wonder.

Ingredients

• For the noodles:
  • 8 oz dried Asian egg noodles
  • 2 tbsp vegetable oil
• For the vegetables:
  • 1 cup sliced bell peppers
  • 1 cup sliced carrots
  • 1 cup sliced broccoli florets
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar

Instructions

1. Boil the egg noodles according to package instructions until al dente, about 3-4 minutes. Drain and rinse under cold water to stop cooking.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the bell peppers, carrots, and broccoli. Stir-fry for 3 minutes until vegetables are crisp-tender.
3. Push the vegetables to one side of the wok. Add the remaining 1 tbsp oil and minced garlic to the empty side. Stir-fry for 30 seconds until fragrant.
4. Add the drained noodles to the wok. Pour the soy sauce, oyster sauce, sesame oil, and sugar over the noodles. Toss everything together for 2 minutes until well combined and heated through.
5. Serve immediately. The noodles should be slightly chewy with a glossy coating of sauce. For an extra crunch, top with toasted sesame seeds or chopped peanuts.

Savory and slightly sweet, this dish balances tender noodles with crunchy vegetables. Try serving it with a sprinkle of green onions for a fresh contrast.

Spicy Asian Egg Noodle Soup

Feeling chilly? This Spicy Asian Egg Noodle Soup warms you up fast. It’s bold, flavorful, and ready in minutes.

Ingredients

• For the broth: 4 cups chicken stock, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili garlic paste
• For the noodles: 8 oz egg noodles, 2 cups water
• For the toppings: 2 green onions (sliced), 1/2 cup bean sprouts, 1 boiled egg (halved)

Instructions

1. In a pot, combine chicken stock, soy sauce, sesame oil, and chili garlic paste. Bring to a boil over high heat.
2. Add egg noodles to the boiling broth. Cook for 4 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, prepare toppings. Slice green onions and halve the boiled egg.
4. Once noodles are tender, remove pot from heat. Tip: Taste broth; add more chili paste for extra heat.
5. Divide soup into bowls. Top with green onions, bean sprouts, and egg halves. Tip: For a crunch, add bean sprouts just before serving.
6. Serve immediately. Tip: Squeeze lime over the top for a fresh twist.

Amazingly, the soup balances spicy, savory, and fresh flavors. The noodles soak up the broth, making every bite rich. Try it with a side of kimchi for an extra kick.

Asian Egg Noodles with Chicken and Peanuts

Vibrant and packed with flavor, this dish combines tender chicken, crunchy peanuts, and silky egg noodles for a satisfying meal.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 1 tbsp vegetable oil
• For the chicken:
  • 1 lb chicken breast, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 cup chicken broth
• For garnish:
  • 1/4 cup crushed peanuts
  • 2 green onions, sliced

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 3-4 minutes until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. While noodles cook, mix chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for 10 minutes.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until no longer pink. Remove from skillet.
4. In the same skillet, combine 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, and 1/2 cup chicken broth. Bring to a simmer.
5. Return the cooked chicken to the skillet. Add the cooked noodles. Toss everything together until well coated and heated through.
6. Garnish with crushed peanuts and sliced green onions before serving.

With its perfect balance of savory and nutty flavors, this dish is a crowd-pleaser. Serve it with a side of steamed vegetables for an extra crunch.

Garlicky Asian Egg Noodles with Shrimp

Overwhelmed by weeknight dinners? This Garlicky Asian Egg Noodles with Shrimp recipe is your quick fix. Bold flavors meet simplicity in under 30 minutes.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 2 tbsp vegetable oil
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
• For the sauce:
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup chicken broth
• For garnish:
  • 2 green onions, sliced
  • 1 tsp sesame oil

Instructions

1. Boil egg noodles according to package instructions. Drain and set aside.
2. Marinate shrimp with soy sauce and cornstarch for 10 minutes. Tip: This ensures shrimp stay tender.
3. Heat vegetable oil in a pan over medium-high heat. Add shrimp. Cook for 2 minutes per side until pink. Remove shrimp.
4. In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
5. Add soy sauce, oyster sauce, sugar, and chicken broth. Stir to combine. Tip: Adjust heat to prevent burning.
6. Return shrimp to the pan. Add noodles. Toss to coat evenly. Cook for 2 minutes.
7. Drizzle with sesame oil. Garnish with green onions. Tip: Serve immediately for best texture.

Yield a plate where noodles are slick with sauce, shrimp are juicy, and every bite packs a garlic punch. Try it with a squeeze of lime for an extra zing.

Asian Egg Noodle Salad with Sesame Dressing

Just when you thought salads couldn’t get any better, this Asian Egg Noodle Salad with Sesame Dressing proves otherwise. It’s a refreshing, flavorful dish that’s perfect for any occasion.

Ingredients

For the noodles:

• 8 oz Asian egg noodles
• 1 tbsp vegetable oil

For the dressing:

• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced

For the salad:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup sliced cucumbers
• 1/4 cup chopped green onions
• 2 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 4 minutes, or until al dente.
2. Drain the noodles and rinse under cold water. Toss with 1 tbsp vegetable oil to prevent sticking.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic until well combined.
4. In a large bowl, combine the cooked noodles, cabbage, carrots, cucumbers, and green onions.
5. Pour the dressing over the salad and toss to coat evenly.
6. Sprinkle toasted sesame seeds on top before serving.

Every bite offers a crunch from the fresh veggies, a chew from the noodles, and a burst of flavor from the sesame dressing. Serve it chilled for a refreshing summer meal or add grilled chicken for extra protein.

Beef and Broccoli Asian Egg Noodles

Absolutely everyone loves a quick, flavorful dish that brings the takeout experience home. Beef and Broccoli Asian Egg Noodles deliver just that, with tender slices of beef and crisp broccoli tossed in a savory sauce.

Ingredients

• For the beef marinade:
  • 1 lb flank steak, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
• For the sauce:
  • 1/2 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
• For the noodles and vegetables:
  • 8 oz Asian egg noodles
  • 2 cups broccoli florets
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced

Instructions

1. In a bowl, combine flank steak, soy sauce, and cornstarch. Let marinate for 15 minutes.
2. Whisk together beef broth, soy sauce, oyster sauce, and sugar in a small bowl. Set aside.
3. Cook egg noodles according to package instructions. Drain and set aside.
4. Heat 1 tbsp vegetable oil in a large pan over high heat. Add beef in a single layer. Cook for 2 minutes per side until browned. Remove from pan.
5. In the same pan, heat remaining oil. Add garlic and broccoli. Stir-fry for 3 minutes until broccoli is bright green.
6. Return beef to the pan. Add the sauce and noodles. Toss everything together for 2 minutes until well coated and heated through.

The noodles should be silky with a slight chew, the beef tender, and the broccoli crisp. Serve with a sprinkle of sesame seeds for an extra nutty flavor.

Asian Egg Noodles with Tofu and Mushrooms

Yearning for a quick, flavorful meal? This Asian Egg Noodles with Tofu and Mushrooms dish delivers with minimal effort and maximum taste.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 2 tbsp vegetable oil
• For the tofu and mushrooms:
  • 1 block (14 oz) firm tofu, cubed
  • 2 cups sliced mushrooms
  • 1 tbsp soy sauce
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger

Instructions

1. Boil 4 cups of water in a pot. Add egg noodles and cook for 3 minutes. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a pan over medium heat. Add tofu cubes and cook until golden, about 5 minutes per side. Remove from pan.
3. In the same pan, add remaining 1 tbsp oil. Sauté mushrooms until soft, about 4 minutes.
4. Mix soy sauce, hoisin sauce, sesame oil, and ginger in a bowl. Pour over mushrooms in the pan.
5. Add cooked noodles and tofu to the pan. Toss everything together and cook for 2 minutes.
6. Serve hot. Garnish with green onions if desired.

The noodles are perfectly chewy, with a rich, umami-packed sauce. Try adding a sprinkle of crushed peanuts for extra crunch.

Curry Flavored Asian Egg Noodles

Tantalize your taste buds with this quick and flavorful curry noodle dish. Perfect for a weeknight dinner, it combines the richness of curry with the comfort of egg noodles.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 4 cups water
• For the sauce:
  • 2 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup coconut milk
• For garnish:
  • 2 tbsp chopped green onions

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the egg noodles to the boiling water. Cook for 3-4 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the noodles and rinse under cold water. Set aside.
4. Heat 2 tbsp of vegetable oil in a large pan over medium heat.
5. Add 1 tbsp curry powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the pan. Stir for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the spices.
6. Pour in 1 cup of coconut milk. Stir well to combine with the spices.
7. Add the cooked noodles to the pan. Toss to coat evenly with the sauce. Cook for 2 minutes. Tip: Use tongs for easier mixing.
8. Garnish with 2 tbsp chopped green onions before serving.

Kick back and enjoy the creamy texture and bold flavors of this dish. Serve it with a side of steamed vegetables for a complete meal.

Asian Egg Noodles with Pork and Green Beans

Ready to whip up a quick, flavorful dish? Asian Egg Noodles with Pork and Green Beans is a weeknight savior.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 2 tbsp vegetable oil
• For the pork and green beans:
  • 1 lb ground pork
  • 2 cups green beans, trimmed and cut into 2-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 4 minutes, or until al dente. Drain and toss with 2 tbsp vegetable oil to prevent sticking.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until no longer pink, about 5 minutes. Tip: Break the pork into small pieces for even cooking.
3. Add the green beans to the skillet. Cook for 3 minutes, stirring occasionally, until bright green and slightly tender.
4. Stir in the soy sauce, oyster sauce, sugar, red pepper flakes, and minced garlic. Cook for 2 minutes, allowing the flavors to meld. Tip: Adjust the heat to prevent the garlic from burning.
5. Add the cooked noodles to the skillet. Toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easy mixing.

Kick up the flavor with a squeeze of lime before serving. The noodles should be springy, with the pork offering a savory depth and the green beans a crisp contrast. Perfect for a quick lunch or dinner.

Sweet and Sour Asian Egg Noodles

Forget takeout, these Sweet and Sour Asian Egg Noodles bring the perfect balance of flavors to your kitchen in under 30 minutes.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 1/4 cup ketchup
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
• For the stir-fry:
  • 1 cup bell peppers, sliced
  • 1 cup carrots, julienned
  • 1/2 cup onion, sliced
  • 2 tbsp vegetable oil

Instructions

1. Boil egg noodles according to package instructions, then drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. In a bowl, whisk together ketchup, soy sauce, rice vinegar, brown sugar, and garlic powder for the sauce. Set aside.
3. Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add bell peppers, carrots, and onion. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Pour the sauce over the vegetables. Cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
5. Add the cooked noodles to the pan. Toss everything together until the noodles are evenly coated with the sauce. Cook for an additional 2 minutes.

Perfectly chewy noodles coated in a glossy, tangy-sweet sauce with crunchy vegetables make this dish a weeknight winner. Serve with a sprinkle of sesame seeds for an extra touch of flavor.

Asian Egg Noodles with Crab Meat

Ready to whip up a quick, flavorful dish? Asian Egg Noodles with Crab Meat combines tender noodles with succulent crab for a satisfying meal.

Ingredients

For the noodles

– 8 oz Asian egg noodles
– 1 tbsp vegetable oil

For the sauce

– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/2 tsp sugar

For the crab meat

– 1 cup crab meat, cooked
– 1 tbsp butter
– 1 clove garlic, minced

For garnish

– 2 green onions, sliced
– 1 tsp sesame seeds

Instructions

1. Boil 4 cups of water in a pot. Add the egg noodles and cook for 3 minutes, or until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. In a small bowl, mix soy sauce, oyster sauce, sesame oil, and sugar to create the sauce. Set aside.
3. Heat butter in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add crab meat to the pan. Stir gently for 2 minutes to warm through.
5. Combine noodles and sauce in the pan. Toss everything together for 1 minute until evenly coated.
6. Garnish with sliced green onions and sesame seeds before serving.
Offering a delightful mix of textures, the noodles are perfectly chewy, and the crab adds a sweet, briny flavor. Serve with a side of steamed vegetables for a complete meal.

Lemongrass Chicken Asian Egg Noodles

Get ready to whip up a vibrant bowl of Lemongrass Chicken Asian Egg Noodles that’s bursting with flavor. This dish combines tender chicken, aromatic lemongrass, and silky noodles for a quick, satisfying meal.

Ingredients

• For the marinade: 1 lb chicken breast (thinly sliced), 2 tbsp lemongrass (minced), 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar
• For the noodles: 8 oz Asian egg noodles, 2 tbsp vegetable oil, 2 cloves garlic (minced), 1 cup bean sprouts, 2 green onions (sliced)
• For the sauce: 1/4 cup chicken broth, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch

Instructions

1. In a bowl, combine chicken with lemongrass, soy sauce, fish sauce, and sugar. Marinate for 15 minutes.
2. Cook noodles according to package instructions. Drain and set aside.
3. Heat 1 tbsp oil in a pan over medium-high heat. Add garlic, sauté for 30 seconds until fragrant.
4. Add marinated chicken. Cook for 5 minutes until no longer pink. Remove from pan.
5. In the same pan, heat remaining oil. Add noodles, bean sprouts, and green onions. Stir-fry for 2 minutes.
6. Mix chicken broth, soy sauce, oyster sauce, and cornstarch in a bowl. Pour over noodles.
7. Return chicken to pan. Stir-fry for another 2 minutes until sauce thickens.
8. Serve hot. Garnish with extra green onions if desired.

With its tender chicken and chewy noodles, this dish offers a perfect balance of savory and slightly sweet flavors. Try serving it with a side of pickled vegetables for an extra crunch.

Asian Egg Noodles with Duck and Hoisin Sauce

Overwhelmed by takeout menus? This Asian Egg Noodles with Duck and Hoisin Sauce brings restaurant-quality flavors to your kitchen in under 30 minutes.

Ingredients

– For the noodles: 8 oz dried egg noodles, 1 tbsp vegetable oil
– For the duck: 2 duck breasts, 1 tbsp soy sauce, 1 tsp five-spice powder
– For the sauce: 1/4 cup hoisin sauce, 2 tbsp water, 1 tbsp rice vinegar, 1 tsp sesame oil
– For garnish: 2 green onions (sliced), 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add egg noodles and cook for 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Score the skin of duck breasts in a crosshatch pattern. Rub with soy sauce and five-spice powder.
3. Heat a skillet over medium heat. Place duck breasts skin-side down. Cook for 6 minutes until skin is crispy. Flip and cook for 4 minutes for medium-rare. Rest for 5 minutes before slicing.
4. In a small bowl, whisk hoisin sauce, water, rice vinegar, and sesame oil.
5. Toss cooked noodles with half the hoisin sauce. Divide among plates.
6. Top noodles with sliced duck. Drizzle remaining sauce over duck.
7. Garnish with green onions and sesame seeds.

Aromatic and rich, the duck pairs perfectly with the sweet and tangy hoisin sauce. Serve with a side of steamed bok choy for a complete meal.

Vegetable Lo Mein with Asian Egg Noodles

Overwhelmed by takeout menus? This Vegetable Lo Mein with Asian Egg Noodles brings the restaurant to your kitchen.

Ingredients

• For the noodles: 8 oz Asian egg noodles, 1 tbsp vegetable oil
• For the vegetables: 1 cup sliced bell peppers, 1 cup sliced carrots, 1 cup sliced mushrooms, 1 cup sliced cabbage
• For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar

Instructions

1. Boil 4 cups of water in a large pot. Add the Asian egg noodles and cook for 3-4 minutes until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat a large wok or skillet over medium-high heat. Add 1 tbsp vegetable oil, then the bell peppers, carrots, mushrooms, and cabbage. Stir-fry for 5 minutes until vegetables are crisp-tender.
3. Push the vegetables to one side of the wok. Pour the soy sauce, oyster sauce, sesame oil, and sugar into the empty space. Stir the sauce ingredients together for 30 seconds until combined.
4. Add the cooked noodles to the wok. Toss everything together for 2 minutes until the noodles are evenly coated with the sauce and heated through.
5. Tip: For extra flavor, let the noodles sit in the wok for an additional minute after turning off the heat to absorb more sauce.
6. Tip: If the noodles seem dry, add a splash of water or more soy sauce to loosen them up.
7. Tip: Serve immediately to enjoy the best texture, as the noodles can become soggy over time.

Enjoy the perfect balance of chewy noodles and crisp vegetables, all wrapped in a savory sauce. Try topping with sliced green onions or a sprinkle of sesame seeds for an extra touch.

Asian Egg Noodles with Squid and Black Bean Sauce

Dive into a flavorful journey with this Asian-inspired dish that combines tender squid and rich black bean sauce over perfectly cooked egg noodles.

Ingredients

• For the noodles:
  • 8 oz egg noodles
  • 1 tbsp vegetable oil
• For the squid:
  • 1 lb squid, cleaned and sliced into rings
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
• For the sauce:
  • 2 tbsp black bean sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 cup water
• For garnish:
  • 2 green onions, sliced

Instructions

1. Bring a large pot of water to a boil. Add egg noodles and cook for 4 minutes. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add squid rings and salt. Cook for 2 minutes until just opaque. Remove and set aside.
3. In the same pan, combine black bean sauce, soy sauce, sugar, and water. Bring to a simmer over medium heat.
4. Return squid to the pan. Stir to coat with sauce. Cook for 1 minute.
5. Divide noodles among plates. Top with squid and sauce. Garnish with green onions.

Relish the contrast of the chewy noodles against the tender squid, all brought together by the umami-packed black bean sauce. Serve with a side of steamed vegetables for a complete meal.

Asian Egg Noodles with Lamb and Cumin

Nothing beats the aromatic blend of cumin and tender lamb tossed with chewy Asian egg noodles for a quick, flavorful meal.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 1 tbsp vegetable oil
• For the lamb:
  • 1 lb ground lamb
  • 2 tbsp cumin seeds
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
• For garnish:
  • 1/4 cup chopped green onions

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 3 minutes, or until al dente. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the cumin seeds and toast for 30 seconds, until fragrant.
3. Add the ground lamb to the skillet. Cook for 5 minutes, breaking it apart with a spoon, until no longer pink.
4. Stir in the soy sauce, sugar, and salt. Cook for another 2 minutes, ensuring the lamb is well coated with the spices.
5. Add the cooked noodles to the skillet. Toss everything together and cook for 1 minute to combine the flavors.
6. Garnish with chopped green onions before serving.

Perfectly chewy noodles meet the bold flavors of cumin-spiced lamb for a dish that’s both comforting and exciting. Try serving it with a side of pickled vegetables to cut through the richness.

Asian Egg Noodles with Scallops and Snow Peas

Never underestimate the power of a simple noodle dish to bring comfort and flavor to your table. This Asian Egg Noodles with Scallops and Snow Peas recipe is a testament to that, combining tender scallops, crisp snow peas, and chewy noodles in a harmonious blend.

Ingredients

For the noodles and vegetables:

• 8 oz Asian egg noodles
• 1 cup snow peas, trimmed
• 2 tbsp vegetable oil

For the scallops:

• 12 oz fresh scallops, patted dry
• 1 tbsp olive oil
• Salt to taste

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 3-4 minutes until al dente. Drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat. Add snow peas and stir-fry for 2 minutes until bright green. Remove and set aside.
3. In the same pan, heat olive oil. Season scallops with salt and sear for 2 minutes per side until golden. Remove and set aside.
4. Combine soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. Stir well.
5. Return the noodles to the pan. Add the sauce and toss to coat evenly.
6. Add back the snow peas and scallops. Gently toss to combine and heat through for 1 minute.
7. Tip: Do not overcrowd the pan when searing scallops to ensure a good crust.
8. Tip: Blanch snow peas in boiling water for 30 seconds before stir-frying to retain crunch.
9. Tip: Reserve a bit of pasta water to adjust sauce consistency if needed.

Delight in the contrast of textures and flavors, from the succulent scallops to the crisp snow peas. Serve immediately, garnished with sesame seeds for an extra nutty crunch.

Asian Egg Noodles with Eggplant and Basil

Looking for a quick, flavorful dish? This Asian Egg Noodles with Eggplant and Basil combines savory, sweet, and aromatic flavors in under 30 minutes.

Ingredients

• For the noodles:
  • 8 oz Asian egg noodles
  • 2 tbsp vegetable oil
• For the eggplant and basil:
  • 1 medium eggplant, cubed
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated

Instructions

1. Bring a large pot of water to a boil. Add the egg noodles and cook for 4 minutes, or until al dente. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 5 minutes, stirring occasionally, until golden brown.
3. In the same skillet, add the remaining 1 tbsp vegetable oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Add the cooked noodles, soy sauce, and honey to the skillet. Toss everything together and cook for 2 minutes.
5. Remove from heat and stir in the fresh basil leaves. Serve immediately.

Best enjoyed hot, the noodles are perfectly chewy with a slightly crispy eggplant. Try garnishing with extra basil or a sprinkle of sesame seeds for added texture.

Conclusion

Vibrant and versatile, this collection of 18 Asian egg noodle recipes is your ticket to delicious, easy-to-make meals that bring the flavors of Asia right to your kitchen. Whether you’re craving something spicy, savory, or sweet, there’s a dish here for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the noodle love!

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