Asian Noodle Recipes

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pad thai

Pad Thai

There are a zillion pad Thai recipes and many of them are very intimidating. If you don’t follow an endless list of exceedingly specific instructions, you’ll have to throw it all out. Oh please!

Then there are recipes designed for prison inmates. Ketchup, peanut butter and some bottled sauce. No thanks!

If you cook with some frequency, you probably use recipes as a general guideline. We’ve been making pad Thai for years and we ditched the recipe long ago. These are the approximate amounts for the ingredients. They can all be adjusted to suit your taste. 


  • 1/2 pkg pad Thai rice noodles
  • 3 Tbsp sugar
  • Juice of 2 limes
  • 3 Tbsp fish sauce
  • 1-2 Tbsp soy sauce
  • 1 Tbsp crushed red pepper flakes
  • 1-2 Tbsp peanut oil
  • 2-3 cloves minced garlic
  • 1-2 bunches scallions chopped
  • 1 Tbsp dried shrimp
  • 6 oz cleaned and peeled shrimp
  • 1-2 boneless, skinless, chicken breasts cut into bite sized pieces
  • 3/4 dry roasted peanuts, crushed into small pieces
  • 3-4 oz firm tofu cubed
  • 1 bunch cilantro finely chopped
  • We don’t add the egg but if you like that beat 2 eggs
  • For garnish
  • Sliced lime
  • Cilantro
  • Crushed peanuts


  1. Place the noodles in warm water for about an hour. Check them frequently and remove them when they are soft. Don’t let them get mushy
  2. Heat the oil in a large skillet or wok
  3. Add chicken, lime juice, sugar, fish sauce, soy sauce, garlic, scallions, dried shrimp and red pepper flakes
  4. When the chicken is almost cooked through, add tofu, shrimp, cilantro and half the peanuts
  5. If the liquid evaporates, add a dash more of each
  6. Toss and mix constantly
  7. When the shrimp is opaque add the noodles and toss to combine and heat the noodles
  8. Remove from heat
  9. Sprinkle with remaining peanuts and cilantro
  10. Place lime slices and scallions decoratively around the serving bowl
  11. *If you want to include eggs
  12. Pour the beaten eggs into a hot skillet with a tsp of oil coating the surface
  13. Let them sit undisturbed for 1-2 min
  14. When they are just about set, slice the omelet into pieces and remove them from the heat
  15. Stir them in with the noodles

Shanghai Noodles

This delicious dish is easy to make and it’s a real crowd pleaser. 

shanghai noodle
Shanghai Noodles


  • 1 lb Chinese egg noodles
  • 1 Tbsp dark sesame oil
  • 2 Tbsp canola oil
  • 1 clove garlic, minced
  • 1 Tbsp minced fresh ginger
  • 1/4 tsp red pepper flakes
  • 3 c widely shredded Bok choy
  • 1 carrot cut into match sticks
  • 2 scallions sliced
  • 1/2 c chicken stock
  • 3 Tbsp oyster sauce
  • 2 c cooked chicken shredded


  1. Boil noodles according to directions. About 2 min. Do not overcook them
  2. Rinse them and toss them with sesame oil
  3. Set aside
  4. Heat canola oil and sauté garlic and ginger about 20 seconds
  5. Add pepper flakes, Bok choy, carrot and half of the scallions about 3-5 min
  6. Combine chicken stock and oyster sauce in a bowl
  7. Add the noodles, chicken and the liquid to the wok or pan
  8. Toss and heat for 2-3 min, until thoroughly combined and heated
  9. Stir in remaining scallions and serve

Chow fun

This is one of our favorite Chinese dishes. Not every restaurant has it. We love it with beef but you can use chicken or tofu if you’d prefer.


  • 6 oz sliced beef tenderloin
  • 2 Tbsp light soy sauce
  • 1 Tbsp rice wine
  • 1 Tbsp cornstarch
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • 6 oz wide rice noodles
  • 2 Tbsp peanut oil
  • 1 Tbsp minced garlic
  • 1 tsp minced fresh ginger
  • 1/4 onion sliced
  • 1 scallion sliced
  • 3/4 c Chinese or American broccoli
  • 1 tsp dark sesame oil



  1. Place sliced beef in a Tupperware bowl
  2. Add 1 Tbsp light soy, rice wine and cornstarch
  3. Cover and shake to fully combine
  4. Let it sit at room temp for 15 min or in the refrigerator for up to 3 hrs
  5. Combine remaining light soy sauce, dark soy sauce and sugar in a bowl
  6. Place the noodles in warm water for about 1 hr. Check them periodically. They should be soft but not mushy
  7. Drain and toss with 1 tsp sesame oil, separating the noodles by hand so they don’t clump together
  8. Set them aside
  9. Toss the broccoli with 1 tsp peanut oil and steam for 3 min and set aside
  10. Heat the beef in a wok or skillet with 1 Tbsp peanut oil. About 1-2 min per side
  11. Remove beef and set it aside, leaving the oil in the pan
  12. Add garlic, onion, scallions and ginger
  13. Heat until onions are transparent and soft 2-5 min
  14. Add noodles and toss
  15. Add beef, broccoli and sugar soy sauce
  16. Toss to combine and heat through 1-2 min
  17. Serve immediately

Shrimp in Rice Sheets

This is our favorite dim sum dish. Everyone else loved it too. It disappeared in minutes. You’ll need a wok and a bamboo steamer. It’s so worth it!


  • 1/2 c veg oil
  • 1 c fresh cilantro leaves
  • 2 scallions, sliced
  • 1/4 c soy sauce
  • 12 med shrimp, cleaned and peeled. Sliced in half lengthwise
  • 2  fresh rice sheets ( sha ho fen) available in most Asian markets or on line.



  1. Heat the oil
  2. Add cilantro and scallions for 2 min
  3. Remove from heat and whisk in soy sauce
  4. Set aside
  5. Boil 2 c water in a wok and have a bamboo steamer with a cover ready
  6. Unfold the rice sheets and cut them into 6 even squares
  7. Place 2 pieces of shrimp in each and fold them into rectangular packages
  8. Place them seam down in the steamer
  9. Cover and heat over the water for 5-7 min until the shrimp is opaque
  10. Plate them and pour the sauce over them

Next Time

Roasted Meats and Pork Buns

Enjoy your noodles

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