Asian Noodles Recipes

Shoyu Chicken Ramen

Make a tasty broth with an unmistakable umami flavor for your shoyu chicken ramen. Boil chicken with leeks, ginger and dried …

Pork belly is seared, braised, glazed, baked, sliced and arranged over stir fried noodles. This five-spice braised pork belly …

Easy to prepare and even easier to cook, the trick to making good yakisoba is using authentic Japanese ingredients. In …

Fresh shrimps give stir fried noodles a wonderful flavor that is at once sweet and savory. Cook this shrimp chow mein in 10 …

A dish of Chinese origin that has become very much a part of Filipino cuisine, pancit canton may refer to lo mein or chow …

I'm not really sure about the spelling of the dish. Hofan? Hofun? Ho fun? The dish itself is beef chow fun but most Chinese …

Combine Korean beef stew a la House of Kimchi with noodles, spinach and bean sprouts to make this spicy beef noodle soup. …

The Filipino version of Chinese noodle soup, chicken mami is ultra flavorful when you season the ingredients separately. And …

When I am smitten by a newly-concocted sauce, I use it more than once to season a dish. I used my lemongrass chili sauce with …

Nine and a half years ago, I posted my first recipe for japchae. I am now retiring that recipe because this one is so much …

I've always been sure that the Filipino pancit lomi has its roots in China but it wasn't just until a few years ago that I …

The last time we bought a bottle of Kikkoman soy sauce, it came with a free bottle of spicy teriyaki sauce. Who opened it, I …

Mazemen is a soupless ramen dish. It is contemporary rather than traditional. For a more in-depth explanation, see my bacon …

Speedy and I had tonkotsu ramen for lunch. Yes, that kind of ramen with fat-rich milky broth. Homemade. I'll post the recipe …

This noodle dish is undeniably Asian but I balk at giving it a singular regional label because it is both Thai and Japanese — …

If you're a fan of Hainanese chicken rice but cooking a whole chicken is simply too much, here's a trick: use chicken thigh …