20 Must-Try Asian-Inspired Noodle Dishes

If you are planning to visit Southeast Asian countries, you should never miss out on having Asian Noodle dishes!

The noodle is an essential component of the cuisine of many different civilizations all over the globe. This specific dish has a lengthy and convoluted history. Its origins may be traced back to many countries, notably China and Italy, which are both significant pasta producers and consumers.

The noodle plays a significant role in many Chinese and Asia customs and legends, and as a result, it serves as a cultural symbol in China. For instance, on birthdays, people eat "longevity noodles," and the length of the noodles is said to reflect long life and prosperous living. As a representation of a flavorful life, a meal of noodles with gravy is often served at weddings and other significant life events, such as when a family moves into a new home. Dragon head whisker noodles are traditionally consumed on February 2nd, the first day of the lunar new year, to pray for favorable weather. Some of the names of different types of noodles come from Chinese mythology.

Now, Asian cuisines are being loved and accepted by everyone worldwide. Thanks to movies, shows, the internet, and many much more medium, people have become interested and eager to know what does it taste Asian-inspired noodle taste like. If you still don’t have the budget to travel to Asia, here’s a 20 must-try Asian Noodle Dishes that you can recreate in the comfort of your home.

Stir-fried Singapore Noodles

These garlic-ginger noodles could become your new go-to dish when it's pouring outside.

Procedure:

Rice noodles should be soaked in a big dish of cold water. All the veggies were washed and sliced. In a small dish, combine the sauce's components and reserve.
Over high heat, warm the oil in a big skillet. Add the curry powder, peppers, shallots, and bean sprouts, and stir-fry for 3 to 5 minutes. Stir-fry the peas and mushrooms for two minutes. The veggies have to be crisp, delicate, and brilliant.
Rice noodles should be drained of water before being added to the skillet with the veggies. About 2-3 teaspoons of sauce should be added, and while the noodles are stir-frying, they should be constantly moved about the pan to prevent them from sticking together in one large mass. Remove the pan from heat after stirring the food for a few minutes.
When the sauce has achieved the required "sauciness" level, remove it from the heat and mix or toss the noodles between each addition of spice. When mixed with the remaining ingredients, the sauce should slightly thicken and stick to the noodles rather than soaking into them. Add scallions and more sauce over the top.

Shrimp Pad Thai

Without a handmade adaptation of this well-known meal, no Asian noodle collection would be complete. Not a fan of shellfish? Simply substitute with chicken or tofu.

Procedure:

Fish sauce, honey, and rice vinegar should all be heated in a small pan with tamarind paste (or lime juice if you don't have any) until the honey is very mushy and the mixture is well combined. Add red pepper flakes and blend.
Three tablespoons of peanut oil are heated in a large pan over medium heat. Green onions and garlic are added and cooked for two to three minutes. Scramble the eggs with the addition until just done. After adding the shrimp and bean sprouts, simmer for 1-2 minutes or until the shrimp becomes red.
Cook spaghetti or noodles as directed on the box in the meanwhile. Drain the cooked pasta water, but save a sizable quantity.
Add the drained noodles to the big skillet with the egg mixture on low heat. Add 1/4 cup of chopped roasted peanuts and the sauce from step 1. To thoroughly mix, stir everything. Add a little cooked pasta water to the sauce to thin it down and make it easier to coat the noodles.
Place a quarter of the Pad Thai noodles on each dish to be served. Add the leftover chopped, roasted peanuts to each dish.

Crockpot Chinese Pork With Noodles

This mouthwatering meal is meaty because of the slow-cooked pork, and the hot serrano pepper amps up the spice.

Procedure:

Apply cooking spray to the slow cooker. Put the two pork tenderloins in the slow cooker. Mix the ingredients for the sauce in a small bowl. Add to the pork.
Cover and cook for four and a half hours on low heat. Pork should be transferred to a big dish and let stand for 10 minutes. Use two forks to shred the pork or chop it into tiny pieces.
Pork should be placed in the crockpot with the remaining sauce, and two tablespoons of the crockpot's sauce should be set aside. While getting the vegetables and noodles ready, cook on low.

Noodles should be prepared as recommended on the box in the meantime. Turn off the crockpot.
Heat 2 tbsp of sesame oil, 2 tbsp leftover crockpot sauce, and soy sauce in a large skillet. Toss in the carrots, shiitake mushrooms, and peppers. Just cook for a minute or two until the carrots start to soften. Add crockpot noodles and stir-fried vegetables over the meat.
Combine all of the ingredients. Serrano peppers, chopped cilantro, and peanuts should all be added to individual portions. Slices of lime are optional.

Tom Yum Noodle Soup

Warm your bones with this time-tested treat that only needs 15 minutes to prepare when the winds are howling.

Procedure:

Follow the directions on the box to prepare the soba/egg noodles. The soba noodles typically need to cook for about 5 minutes. The noodles should be drained, rinsed with cold water, and placed in a serving dish.

Boil the 1 1/4 cups of water in a separate small saucepan simultaneously. Then add the shrimp, mushrooms, and nam prik phao, finishing with all the aromatics. Boil the shrimp until they are thoroughly done. Chili powder and fish sauce should be added. Add the lime juice after turning the heat off. Mix well by stirring.

Place some cilantro leaves on top of the noodles before adding the Tom Yum soup. Serve right away.

Liangfen

Liangfen is a well-known cuisine from the north of China that is also often eaten in Sichuan and Qinghai. It comprises strips or slices of starch jelly tossed in a savory hot sauce and then topped with various garnishes. Mung bean starch is the main ingredient in the jelly, although recipes also often call for pea, sweet potato, and wheat starches.

The sauce consists typically of soy sauce, vinegar, minced garlic, ginger, sesame paste, and chile oil. Peanuts, daikon radish, and carrot strips are also often included. Typically eaten chilled in the summer, the meal may also be stir-fried.

Procedure:

A medium-sized saucepan should be filled with 2 1/2 cups of water and heated to a rolling boil. Then lower the temperature to a simmer.

Combine the mung bean starch and 1/2 cup of water in a small bowl. Stir the starch until it completely dissolves.

For the mixture to be at least 1" (2.5 cm) thick, prepare a rectangle or square baking dish that can take at least 4 cups of water but is still small enough.

Using a ladle or a whisk, whisk the mung bean mixture gently as you slowly pour it into the heating water. Stir continuously until the saucepan liquid begins thickening and little bubbles appear. It ought to start becoming transparent in some places. Stirring often, simmer the mixture for 6 to 8 minutes or until it reaches the consistency of a thick sauce. Pour the mixture slowly into the baking pan that has been prepared.

Allow solidifying at room temperature. If you use a shallower dish, it takes around 2 hours, but if you use a deeper dish, it might take up to 3 or 4 hours. Once cooled, the jelly may be kept in the refrigerator for up to three days.

In a medium bowl, combine all the sauce ingredients and toss to combine thoroughly. Flip the baking dish over onto a big chopping board. Shake the dish enough for the jelly to spill onto the cutting board. Jelly may be cut into bite-sized sticks measuring 1/2" (1 cm) by 2 1/2" (5 cm) or any desired forms.

Serve chilled or at room temperature after transferring the sliced mung bean curd into serving dishes and drizzling with a little amount of the sauce.

Korean Bibim Gook Soo

The sauce, which contains apple and pineapple, gives this delicious meal a unique twist.

Procedure:

Blend all the ingredients, from the apples to the sesame oil, to make the sauce for the noodles. Give it at least 30 minutes and as many as three days to sit.

Bring water in a medium saucepan to a boil. The somen noodles should be added and cooked as directed on the box. Drain after rinsing with cold water.

Noodles should be well covered after receiving half the sauce and thoroughly mixing. If the additional sauce is required, add it; save any extra for later. Four bowls should contain the noodles. Add 1/4 cup kimchi, 12 boiled eggs, julienned cucumber, pear slices, and sesame seeds. Serve right away.

Mie Aceh

This hot noodle dish, named after its native country, is served fried (goreng) and as a soup (kuah). It often includes beef, lamb, shellfish, thick yellow noodles, and veggies, including spring onions, garlic, bean sprouts, cabbage, and tomatoes.

Procedure:

Sauté minced spices, minced onion, and minced garlic until aromatic.
Add the mutton or beef, stir, and simmer until the color changes. Then thoroughly whisk in the tomatoes and shrimp.
Add the salt, vinegar, sledri, chives, and stock.
Stirring periodically, cook until the meat is done and the water has been reduced.
Stir thoroughly after adding the cabbage and bean sprouts. Noodles and soy sauce are then added.
Stir ingredients together until they are uniformly heated, then lift.
Serve hot with fried chips and pickled cucumber.

Singapore Mei Fun

You can spice up your evening with an irresistible sauce that includes fiery curry powder, Sriracha, red chili flakes, and more.

Procedure:

Noodles should be soaked as per the directions on the box. Drain well and place in the colander.

In a medium bowl, add all the sauce ingredients and toss to blend.

In a wok, heat one tablespoon of oil to medium-high. Add the eggs and continue to fry and scramble them while stirring continuously. Transfer to a small dish and reserve.

Heat the wok to high and add the remaining oil. Stir in the ginger-garlic paste for approximately 30 seconds or until it smells. The wok should now include the cabbages, bell peppers, and carrots. For about 2 minutes, toss with a pair of tons until the food softens.

Rice noodles, diced beef, bean sprouts, scallions, scrambled eggs, and sauce are all added. After thoroughly mixing everything, simmer for one more minute.

If preferred, serve hot with more Sriracha and soy sauce.

Chow Mein

When you're craving traditional comfort cuisine, a steaming dish of chow mein always fills the bill.

Procedure:

Heat the oil over high heat in a wok or big frying pan.
Don't let the garlic burn. Stir-fry it for 10 seconds, or until it begins to become golden.
Add the chicken and stir-fry for about a minute, or until the outside begins to brown but the inside remains uncooked.
Add the carrot, cabbage, and white shallot pieces. The cabbage has to be stir-fried for 1 1/2 minutes or until mostly wilted.
Include water, sauce, and noodles. Stir-fry for one minute while continuously tossing.
Add the remaining shallots/scallions and bean sprouts. 30 seconds or until the bean sprouts barely begin to wilt should be added.
Serve right after removing from heat.

Budae Jjigae

This Korean recipe has a variety of ingredients for everyone, including Spam, pork, kimchi, tofu, and more.

Procedure:

Make dashi broth. All ingredients should be combined in a medium stockpot. Using high heat, bring to a boil—Cook for 20 minutes after reducing to a simmer. Take stock off the heat, strain it, and throw away the components.
In a large saucepan, heat one tablespoon of oil to medium-high heat. Add the onion, carrot, and garlic, and sauté for 3 to 4 minutes, or until the onions are tender. Put rice cakes, kimchi, pork belly, spam, and other ingredients in the pot. Bring to a boil after adding the dashi broth.
Rice wine, soy sauce, chili paste, and other seasonings should be combined. Add to the soup and blend—Cook for 5 minutes at a simmer.
Cook the ramen noodles for two to three minutes or until they are soft. Serve after removing from heat.

Miso Ramen With Shitake Mushrooms

Enjoy miso soup? For a much more substantial meal, try this chicken and mushroom ramen.

Procedure:

To remove the raw edge, microwave the corn kernels for a minute and then leave them aside. To decorate the final soup, divide the bell pepper, chicken, and egg into separate dishes.
For around 4 minutes, cook the noodles in boiling water. Pour the drained soup into two large shallow bowls.
After the water has reached a simmer, the hot pepper and mushrooms are added. For a few minutes, simmer. Just long enough to bring out the beautiful green color after adding the bok choy and scallions, another minute or two of simmering is required.
Add the miso paste after turning the heat off. Stir well until the paste is fully dissolved.
Over the noodles in the two bowls, pour the broth. Add the egg halves, red bell pepper, and corn as garnish.
Sesame seeds and sesame oil are used as a finishing touch.

Spicy Thai Curry Noodle Soup

This flavorful soup is delicious down to the last spoonful, from the cilantro-basil garnish to the curry-coconut paste.

Procedure:’

Curry paste, ginger, and garlic are combined in a small Cuisinart. After thoroughly mixing everything, add the coconut oil.
The curry-coconut paste should be heated in a big saucepan over medium heat and gently fried for one to two minutes.
Deglaze the pan by adding chicken broth. Bring the stock to a boil after adding the coconut broth. Use kosher salt to season to taste.
Noodles may either be added to the boiling broth, or the boiling stock can be poured over dry noodles in a dish and let sit as the noodles cook and absorb the hot liquid.
Add green onions, red chilies, fresh cilantro, and Thai basil as garnishes.

Lagman

The dish Lagman originates in Xinjiang, located in China's far western province known as Xinjiang. The major component of the cuisine is indicated by the name, which may be translated as pulled noodles or hand-stretched noodles. Because there is no set recipe, the noodles may be combined with a thick sauce or added to a broth depending on the cook's preference.

Procedure:

Over high heat, warm oil in a big saucepan. Reduce heat to medium-high; cook and stir onion for 3 to 5 minutes, or until golden. Stir in the meat strips, cumin, and black pepper; heat for approximately 5 minutes or until the steak is browned—Cook for two to three minutes after adding tomato paste.

Cook for 2 to 3 minutes, occasionally stirring, until the tomato paste is evenly covered with the carrot. Cook for one minute after adding the green bell pepper. Cook the potatoes and celery for 5 minutes more. Add water, then bring to a boil. Salted water is seasoned. After lowering the heat, simmer the soup for approximately 40 minutes or until the potatoes are tender.

Add garlic and parsley to the soup. Simmer for 10 to 15 minutes, or until garlic is tender.

A large saucepan of lightly salted water should be brought to a boil. Noodles should be cooked in boiling water for 3 to 5 minutes, stirring regularly, until soft but firm to the biting. Drain the water well. Incorporate into serving dishes. Overheated noodles, ladle soup.

Beef Pho

This beef-based variety of pho is prepared with a variety of cuts and parts of beef. The stock is made from beef bones, shank, ox tail, and neck, and the toppings can include thinly sliced fatty brisket, flank, eye-round steak, tripe, cooked and raw beef, tendon, or beef balls, although the latter version is not that popular in Vietnam.

Procedure:

In a 2-quart (1.9-L) saucepan, bring beef base and 1-quart water to a low boil. Reduce heat and simmer stock with fish sauce, sugar, ginger, onion, and salt. Cloves, star anise, and cinnamon stick are wrapped in cheesecloth. Simmer the satchel for 30 to 45 minutes.
Taste the broth after 30 minutes to ensure the spices have been removed. Strain the broth and save the aromatics and spices.
Reheat the broth. Boil water separately. Dip the noodles into the water using a strainer or basket for 10 to 20 seconds. Drain noodles and divide them among 4 dishes.
Top each bowl with meat, basil, bean sprouts, cilantro, jalapeño, scallions, and onion. Cover the basin with broth—Lime wedge. Sriracha and hoisin sauce go well with pho.

Pancit Canton

Pancit canton is a Filipino meal with Chinese roots made with yellow wheat noodles, a range of meat, seafood, and vegetables, and a savory combination of soy sauce and oyster sauce. Pancit canton is said to have originated in China. It is simple to modify the ingredients to suit one's taste, availability, or personal choice, and they may be cooked independently or briefly stir-fried along with the noodles. This multifaceted and vibrant meal is often reserved for special events, such as various festivities and birthday parties, because long and thick noodles symbolize a long and prosperous life.

Procedure:

Add 3 cups of water and 2 cups of ice to a big bowl. Place aside.
In a cooking pot, boil 6 cups of water. Snap peas, carrots, and cabbage should be blanched for 35 to 50 seconds after the water reaches a rolling boil.
Remove the veggies as soon as possible and place them in a dish of ice water. After two minutes, pour the water out and leave it aside.
Cooking oil is added to a hot wok or cooking pot.
Sauté the garlic and onion.
After adding the pork and sausage pieces, heat for an additional 2 minutes; oyster sauce and soy sauce may be added. Stir.
Add water and chicken broth, including salt and pepper. Allow to boil. Cook for another 5 to 10 minutes.
Add the parsley and shrimp for three minutes. When necessary, add extra water.
Place the wheat noodles within. Till the noodles have absorbed the liquid, gently toss. Include the steamed veggies. For one to two minutes, toss and cook.
Onto a serving platter after transfer. Serve. Enjoy and share!

Jjapaguri

Two varieties of quick noodles are the main ingredients in the Korean dish jjapaguri. It is also known as ram-den, a coined term for a ramen and udon hybrid that gained popularity in Boong Joon-film Ho's Parasite. In the movie Parasite, the dish looks a bit fancier because it is topped with premium beef (hanu), demonstrating how wealthy the upper-class family is. Jjapaguri combines Korean instant noodles like Chapagetti (jajang ramen noodles) and Neoguri (udon noodles in a spicy seafood broth) for a cheap comfort food item.

Procedure:

In a saucepan, bring the water to a medium-high boil.
Add the Jjapaghetti noodles, Neoguri noodles, and dry vegetable flakes from both packs to the saucepan after boiling the water.
Boil it for two to three minutes or until the noodles are done. Lift and drop the noodles a few times to combine them thoroughly.

Leave around 6 tbsp of water after draining the water. Add the olive oil from the Jjapaghetti sauce, the remaining third of the Neoguri powder soup sauce package, and the whole packet of Jjapaghetti powder soup sauce. They should be well combined.
Serve.

Chicken Pho

A typical Vietnamese pho variation prepared with chicken is called pho gà. Typically, it may be requested as bình thường (regular), which includes sliced breast meat and dark meat, fat, and skin. Compared to the soup in phở bò, the broth in phở gà is much lighter and cleaner.

Procedure:

Ginger should be peeled and cut into four or five coins. Toss with a meat mallet or the flat side of a knife; then put aside. Set aside 2 to 3 tablespoons of the thinly sliced green sections of the green onion for garnish. Add the ginger after chopping the remaining portions into pinkie-finger lengths and bruised.
2 tablespoons of the cilantro's leafy tips should be roughly chopped; save some for garnish. Clear a space for the remaining sprigs of cilantro.
Toast the coriander seeds and clove for one to two minutes over medium heat in a saucepan that holds three to four quarts (3 to 4 l). Ginger and green onion parts should be added. Stir until fragrant after 30 seconds or so.
The broth should be added after you slide the saucepan off the heat and let it for about 15 seconds to cool slightly.
Add the water, cilantro sprigs, chicken, and salt after putting the saucepan back on the fire. Turn the heat down to a gentle simmer after bringing it to a boil over high heat.
The chicken should be cooked and firm after 5 to 10 minutes of boiling (press on it, and it should slightly yield).
Sizzle the broth for 15 to 20 minutes without the chicken (for 30 minutes simmering).
Drain the chicken after transferring it to a basin and stop cooking by giving it a quick rinse with cold water. Once cooled, chop or shred into bite-sized pieces. Avoid drying by covering loosely.
Rice noodles must be submerged in boiling water until they are flexible and opaque. Set aside after draining and rinsing.
When the broth is finished cooking, pour it through a strainer with a fine mesh placed over a 2-quart (2-liter) kettle; line the strainer with muslin for clear soup. Leave the solids behind. About 4 cups should be consumed.
To provide a solid savory-sweet flavor, season with fish sauce, sugar, or maple syrup, as necessary.

Using a high heat source, bring the strained broth to a boil. Noodles should be placed in a mesh sieve or noodle strainer and dipped into boiling broth for 5 to 60 seconds to heat and soften as you divide the noodles among the bowls.
While you layer the chicken on top of the noodles and add the cilantro, green onion, and a dash of pepper, turn down the heat to keep the soup warm—one more time, taste and salt the soup as necessary. Bring the soup back to a boil, then serve it in the bowls. If desired, take pleasure in any additions.

Hot dry Noodles

A traditional Chinese cuisine called reganmian, sometimes known as hot, dry noodles, is said to have originated in Wuhan, the capital city of the province of Hubei in China. It is one of the country's top five most prevalent and well-liked noodle meals. In the dish known as reganmian, the noodles are first cooked in a combination of water and sesame oil, then allowed to cool, tossed, and then re-heated in the same variety just before being served.

Procedure:

Prepare the sauce first. To smooth out the paste, add three teaspoons of sesame paste to a bowl and gradually whisk in 2 tablespoons of sesame oil.

Afterward, include 1 1/2 teaspoons of dark soy sauce and one tablespoon light soy sauce. Stir and add one teaspoon of sugar until well mixed. Add a few drops of warm water or more master sauce to thin down the sauce if it's still too thick. Salt to taste, then pause. This sauce may be made in advance.

To guarantee that the noodles stay chewy and al dente, undercook them for 1 minute while preparing them according to the directions on the box. Drain. The noodles should be shaken dry of any extra liquid before being placed in a big dish.

To prevent the noodles from clinging to one another, toss them with the remaining 1 1/2 tablespoons of sesame oil. Include the long pickled beans, pickled radish, long pickled beans, cilantro, scallions, vinegar, and tahini sauce. The noodles should be quickly combined and served hot.

Pancit Bihon

A well-known Filipino stir-fry dish called pancit bihon combines rice noodles with sliced pork or chicken and various veggies. Soy sauce is used to flavor the meal, while lemon juice is often used to season it mildly. This form of pancit, like other variants, is often seen at multiple street vendors around the nation and is a standard meal eaten on special and celebratory occasions.

Procedure:

Saute the garlic and onion in a big saucepan.
Add the chicken and pork, and simmer for 2 minutes. Stir in the water and chicken cube, then boil for 15 minutes.
Simmer the carrots, pea pod, cabbage, and celery leaves for a little while.
Except for the liquid, remove everything from the saucepan and put it aside. Add the soy sauce to the juice in the saucepan and stir thoroughly.
After soaking the pancit bihon for approximately 10 minutes in water, add it and thoroughly combine. Cook until all liquid has fully evaporated.
Place the previously cooked meat and veggies in and let them boil for a couple of minutes.
Serve warm. Enjoy and share!

Wonton Noodles

Wonton noodles are a famous Cantonese noodle dish with various regional versions found across Southeast Asia. Typically, it is comprised of chewy egg noodles and wonton dumplings, blended and served in a flavorful chicken, pork, or seafood broth.

Procedure:

Shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, and black pepper should all be combined in a big dish.
Set the wrappers out on a work surface and assemble the wontons there. Each wrapper should have 1 tablespoon of the shrimp-pork mixture in the middle. Water should be applied to the wrappers' edges using your finger. A half-moon shape is formed by folding the dough over the filling and squeezing the sides together to seal.
Noodles should be prepared per the directions on the package.
Heat sesame and canola oil in a large stockpot or Dutch oven over medium heat. Add the ginger and garlic, and cook for 1-2 minutes, stirring, until fragrant.
Rice wine vinegar, soy sauce, and mushrooms should all be whisked in. Bring to a boil; reduce heat and simmer until mushrooms have softened about 8-10 minutes. Stir in bok choy and green onions.
For 2-4 minutes, stir in wontons until fully cooked.
Serve immediately with noodles and, if desired, top with corn and sesame seeds.

Sources:

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