6 Easy Recipes For The Noodle Lover

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We’ve put our heads (and stomachs) together and come up with some of the tastiest and easiest Asian-inspired recipes for noodle lovers.

Asian Beef & Noodle Stir Fry

Forget takeout. We’ve got a fast and fantastic Asian Beef & Noodle Stir Fry that’s got all the flavour and none of the fat! Lean flank steak is marinated for 20 minutes in a sweet and savoury combination and then is stir-fried in a homemade sauce along with sugar snap peas, carrots and onions. You can put down the takeout menu and pick up the chopsticks because this stir fry is so simple to make!


6oz rice vermicelli noodles

Asian Beef

1lb sirloin or flank steak, thinly sliced across the grain
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil

Stir Fry Sauce

¼ cup chicken broth
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
1 tbsp sake
2 tsp cornstarch

2 tbsp vegetable oil, divided
2 cups sugar snap peas
2 carrots, peeled and thinly sliced
1 small yellow onion, halved and thinly sliced
1 large garlic clove, minced
1 tsp grated fresh ginger

Sesame seeds, for garnish


1) To prepare the rice noodles, add to a large pot of boiling water and cook according to package directions, about 6-7 minutes, until softened. Drain and rinse under cold water. Set aside.

2) Place the sliced sirloin or flank steak in a medium bowl. Combine soy sauce, rice vinegar, brown sugar and sesame oil. Toss with sliced beef and let sit for 20 minutes.

3) For the stir fry sauce, in a small bowl, whisk chicken broth, soy sauce, mirin, sugar, sake and cornstarch. Set aside.

4) Using a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Drain marinade from beef and add beef in 2 batches, cooking 1 minute per side. Transfer to a plate and wipe out wok or skillet. Heat remaining 1 tablespoon vegetable oil over medium-high heat. Add sugar snaps, carrots and onion. Cook, stirring until they begin to soften, 3-4 minutes. Add garlic and ginger, cooking 1 minute more. Reduce heat to medium and stir in beef, noodles and stir fry sauce. Stir until everything is coated and sauce begins to bubble and thicken slightly. Garnish with sesame seeds.

Serves 4

Creamy Peanut Noodles with Tofu

If there was ever a customizable recipe, this is it. As written, tender udon noodles are tossed in a smooth and creamy peanut butter sauce (so lip-smackingly good it should be bottled!), along with sauted tofu, red peppers and edamame. Don’t prefer tofu? Swap it out for chicken or shrimp and add veggies of your choice, with the same delicious results.


1lb udon noodles
1(350g/12oz) package extra firm tofu
1 tbsp vegetable oil
2 cups shelled edamame, steamed and drained
1 red bell pepper, thinly sliced
1 medium carrot, peeled and coarsely grated
1 cup bean sprouts

Creamy Peanut Butter Sauce

½ cup smooth peanut butter
¼ cup soy sauce
¼ cup warm water
¼ cup chopped Italian flat leaf parsley
2 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp honey
½ tsp lime zest
¼ tsp chili sauce, we like Sriracha


1/3 cup chopped roasted, salted peanuts
2 tbsp chopped Italian flat leaf parsley
Lime wedges


1) In a large pot of boiling salted water, cook udon noodles until tender. Drain and rinse under cold water. Drain again and set aside.

2) Cut tofu into 1-inch cubes lay on paper towels to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside set aside.

3) For the peanut sauce, combine the peanut butter, soy sauce, water, parsley, rice vinegar, lime juice, honey, lime zest and chili sauce in a blender until smooth.

4) In a large bowl, toss together udon noodles, tofu, peanut sauce, edamame, red pepper, carrots and bean sprouts. Mix to coat well. Garnish with chopped peanuts, parsley and lime wedges. Serve immediately.

Serves 6-8

Easy Ramen Noodle Soup

Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen.


2 tbsp olive oil
1 medium white onion, chopped
2 medium carrots, peeled and diced
2 large garlic cloves, minced
2 tsp minced fresh ginger
¼ tsp red pepper flakes
¼ tsp freshly ground black pepper
¼ cup sake
¼ cup soy sauce
10 cups chicken broth
8oz ramen noodles
½ lb baby bok choy, washed and thinly sliced
½ lime, juiced

Chopped Italian flat leaf parsley, for garnish


1) Place a soup pot over medium heat with olive oil. Add onion, carrots, garlic, ginger, red pepper flakes and black pepper. Stirring occasionally, cook for 4-6 minutes, until vegetables are softened. Add sake and stir to deglaze pan for 30 seconds. Add soy sauce and cook, stirring 1 minute. Add chicken broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.

2) While the soup is simmering, cook ramen noodles according to package directions, until just tender. Rinse and drain noodles. Add ramen noodles and baby bok choy to simmering soup. Simmer 5-10 minutes more. Stir in lime juice and ladle into bowls, garnishing with chopped parsley. Serve immediately.

Serves 8

Orange Miso Cod & Soba Noodle Salad

There was a time I trembled at the thought of cooking fish…I was scared stiff the result would be slippery, stinky or Sahara-like dry. Well, thanks to Lisa, who created this Asian-inspired recipe of Orange Miso Cod and Soba Noodle Salad, I have conquered my cookafishaphobia. I feel so silly…how could I have feared this easy-to-make, delicate orange miso glazed cod perched atop a salad of Japanese soba noodles, juicy orange slices and fresh basil?


Soba Noodle Salad

8 oz soba noodles
4 tbsp white miso paste, mild
3 tbsp rice vinegar
2 tbsp fresh orange juice
2 tbsp canola oil
1 tbsp honey
1 tsp finely grated fresh ginger
2 medium oranges, peeled and cut into segments
2 tbsp thinly sliced fresh basil

Orange Miso Cod

4 (6-7oz) cod fillets
¼ cup white miso paste, mild
1 tbsp fresh orange juice
1 tsp soy sauce
1 tsp brown sugar
½ tsp orange zest

Sesame seeds, for garnish


1) For the soba noodles, in a large pot, bring water to a boil. Generously salt boiling water. Cook soba noodles until tender, 5-6 minutes. Drain and rinse under cold water. Place noodles in a medium mixing bowl and set aside.

2) In a small bowl, whisk miso paste, rice vinegar, orange juice, canola oil, honey and ginger. Pour over soba noodles and add orange segments and basil. Toss gently to combine. Set aside.

3) For the cod, preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Pat the cod dry with paper towel and place skin side down on baking sheet. In a small bowl, whisk miso paste, orange juice, soy sauce, brown sugar and orange zest. Divide mixture among fillets and spread evenly over the top of the fish. Bake 9 minutes or until the fish is cooked through. Place under broiler for 1 minute to lightly brown the top. Remove from oven.

4) To serve, place fish over soba noodles and sprinkle with sesame seeds.

Serves 4

Chicken & Vegetable Lo Mein

Looking to curb your cravings for take-out Chinese food? We’re here to help you ditch the MSG and save some money with this incredible and super speedy Chicken & Vegetable Lo Mein. All you need is 15 minutes to whip up this incredible dish, saucy noodles overflowing with chicken and vegetables.


1 (14oz/400g) package fresh lo mein, chow mein or other Chinese noodles
1 cup chicken broth
1/3 cup soy sauce
3 tbsp oyster sauce
2 tbsp hoisin sauce
2 tbsp mirin
1 tbsp cornstarch
1 tbsp peanut oil
3 cups chopped bok choy
2 large red bell peppers, chopped
11/2 cups chopped celery
3 cups deli roasted chicken breast, shredded or cubed


1) Fill a large saucepan with water and bring to a boil. Once boiled, reduce heat to low and add fresh noodles. Stir to loosen the noodles and cook for about 2 minutes. Drain and set aside.

2) In a medium bowl, whisk broth, soy sauce, oyster sauce and hoisin sauce. In a small bowl, dissolve the cornstarch in the mirin. Add cornstarch mixture to broth mixture whisking well to combine. Set aside.

3) In a wok or a large skillet, heat peanut oil over high heat. Add bok choy, red peppers and celery. Stir fry for 2-3 minutes until the vegetables have softened slightly. Add chicken, softened noodles and broth mixture. Cook, stirring for 2 minutes, until sauce is thickened.

Serves 6

Vietnamese Tofu & Vegetable Pho

Before this recipe, I suffered from pho phobia. Not only did I say it wrong (it’s pronounced “fah,” not “foe”), but I also couldn’t fathom how we’d bring Vietnam’s national dish into our kitchens, how we’d do justice to this incredibly aromatic, flavorful and restorative treasure. Well, good thing I’ve got the Pho Queen (better than being the “Pho King”… say it fast and you’ll know what I mean) on my side. After much research, spooning and slurping, Lisa has done it, with vegetables, tofu and rice noodles, all in an ambrosial broth infused with garlic, ginger, coriander, cinnamon and anise. Nothing to fear here – this easy-to-make soup is pho-freakin’-nominal.


Pho Vegetable Broth

9 cups vegetable broth
2 large celery stalks, roughly chopped
1 large carrot, peeled and roughly chopped
4 large shallots, peeled and roughly chopped
3 small garlic cloves, chopped
1 (1-inch) piece of fresh ginger, peeled and chopped
1 tbsp soy sauce
1 cinnamon stick
1 dried bay leaf
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp anise seed
½ cup chopped fresh flat-leaf parsley, including stems

1 lb dried rice noodles, medium width
1 cup firm tofu, patted dry and sliced into 3-inch long, ½-inch thick pieces
2 cups bean sprouts
2 cups shredded napa cabbage
6 fresh basil leaves, cut into thin strips
1 lime, cut into 6 wedges


1) In a large soup pot, bring vegetable broth, celery and carrots to a boil over medium heat. Add shallots, garlic, ginger, soy sauce, cinnamon stick, bay leaf, coriander seeds, cumin seeds, anise seed and flat-leaf parsley. Reduce heat to low and simmer covered for 45 minutes.

2) While the broth is cooking, bring a large pot of water to a boil over high heat. Add noodles and cook 3 minutes. Drain and divide among 6 bowls.

3) For the tofu, heat a medium, non-stick skillet over high heat. Add tofu slices and cook 2 minutes, flip slices and cook 2 minute more, until golden brown. Remove from heat and set aside.

4) When the broth is ready, strain through a fine mesh sieve. Discard solids and return broth to pot, keeping hot until ready to serve.

5) To assemble, each bowl, arrange bean sprouts, napa cabbage and tofu over noodles. Ladle hot broth over top, sprinkle with fresh basil and serve with lime wedge.