Sometimes you just need noodles! From japchae to shrimp lo mein to dan dan noodles and ramen (and all stops in between), here are 30 delicious Asian noodle recipes you can easily make in your home kitchen that taste better than takeout!

I’ve got a serious weakness for noodles. Because whether I’m cooking with rice noodles, ramen noodles, Chinese egg noodles or straight up spaghetti – a bowl of noodles can take on so many flavors.

Any ingredient where the flavor profile options are literally limitless, is a winner in my book.

These Asian Noodle Recipes Won’t Take All Day

Whether you decide to make lo mein, Chinese garlic noodles or a feisty pad Thai – it shouldn’t take all afternoon to make dinner!

Most of these easy Asian recipes can be made in under 30 minutes – with a huge share of them coming in at the 10 or 15 minute mark.

Keep in mind: all noodle brands are a little different. When it comes to boiling or steeping times – I’d advise following the boil timing suggestions on the package instructions so your home cooked creations turn out perfectly.

So, without further ado, here’s a month’s worth of Asian noodle recipes you can easily make at home!

Pan Fried Noodles With Chili Crisp

I got hooked on this Chinese pan fried noodle dish when I lived in Hong Kong. Blanketed in fragrant herbs and smoky, funky heat from chili crisp. The texture of the noodles themselves is a mixture of crispy and chewy. Actually the chili crisp does most of the heavy lifting in the flavor department, so the most labor intensive part of this iconic recipe is the quick pan frying of the chow mein noodles in a large skillet. Super easy and so delicious!

GET THE RECIPE

Tofu Chow Fun With Watercress

These simple stir-fried noodles are always a hit. It’s a simple mixture of tofu, watercress and flat rice noodles. The secret to whipping restaurant quality Chinese noodles up at home is using shaoxing wine and chinkiang vinegar. Oh… and make sure your wok or frying pan is nice and hot. There’s nothing like imparting a little wok hei to your homemade chow fun whenever possible.

GET THE RECIPE

Drunken Noodles – Pad Kee Mao

This fragrant Thai noodle recipe tastes like you just sat down to eat at an open-air Bangkok food stall. Savory, sweet and herbaceous rice noodles with garlic, shrimp, tomatoes, kaffir lime leaves and basil. And don’t forget Thai classics like bird’s eye chilis, fish sauce and a little sweet soy sauce for the full taste experience. This is one of my favorite Asian noodle recipes of all time – because the taste transports me to my favorite food stall in Krung Thep!

GET THE RECIPE

Shrimp Lo Mein

Lo mein noodles have been on literally every Chinese delivery order I’ve placed in my life. Let’s be real, there’s a lot to love about lo mein – and that’s why it’s one of the most iconic Chinese noodle recipes in the West. I like using cabbage, snow peas, carrots and red bell pepper for my veggies – but use what you’ve got handy and like best in your lo mein. If you’re making shrimp lo mein, I recommend pre-cooking the shrimp, removing them just shy of done, then adding them back to the wok once the lo mein sauce has been mixed in and your dish is almost ready to serve (so they stay springy). Oh, and don’t forget a dusting of white pepper!

GET THE RECIPE

Easy Cantonese-Style Chow Mein / Sara Udon

Cantonese chow mein (AKA: Hong Kong chow mein) has a bottom layer of crispy pan fried noodles, topped with a thick, savory sauce featuring veggies, seafood and/or meat. Once the sauce goes on top, the noodles start to soften from the heat. Interesting fact: Cantonese chow mein runs significant parallels to one of my favorite Japanese noodle recipes: Nagasaki sara udon. No matter what you call it though, you’ll love these crispy noodles in a simple sauce featuring sake, oyster sauce and a dash of sesame oil. So much better than takeout!

GET THE RECIPE

Vegan Dan Dan Noodles

Sometimes you don’t mess with the classics. And sometimes a simple substitution can be a revelation. Finely chopped mushrooms replace the pork you’d typically use in dan dan noodles. And the umami notes they impart to this Chinese noodle recipe render the dish as good (if not better) than the classic. For the sauce, you’ll use a couple cloves of garlic, minced ginger for heat – alongside rice vinegar, chili oil, peanut butter and soy sauce. Chopped green onions are the best crunchy topper.

GET THE RECIPE

The Best Yaki Udon – 焼きうどん

This is one of those rustic Japanese recipes that makes me feel like I’m sitting in an izakaya in Fukuoka with my mom and her family. Udon noodles are thick, chewy and springy – and do the best job of soaking in the simple yet assertive flavors of butter, soy sauce and dashi powder. If you’ve only got 10 minutes to cook, you’ve actually got more time than you’ll need to whip up this seven ingredients yaki udon recipe. Top with chopped scallions, bonito flakes and nori for the full izakaya experience.

GET THE RECIPE

Easy Japchae – Korean Glass Noodles

If chewy Korean glass noodles mixed with colorful veggies in a sweet, savory and nutty sauce sounds good to you, this is the noodle recipe you’ve been looking for! Even though this is technically a recipe for stir fry noodles, japchae is commonly served at room temperature. The secret is keeping the veggies just crunchy enough that they contrast the chewy, slippery glass noodles. A light sprinkling of toasted sesame seeds makes this classic Korean noodle recipe look as good as it tastes.

GET THE RECIPE

Easy Pancit Bihon

This traditional Filipino noodle dish is a favorite worldwide – and it’s easy to see why. Chicken and veggies just go with noodles. Now, actual bihon noodles are made of cornstarch and rice flour. However, they’re very similar to rice noodles and rice vermicelli – so those make great substitutes in a pinch. The best part is that the noodles cook in (and soak up) the savory and sweet sauce – so the assertive flavor is infused into the noodles themselves. Pancit is one of those hearty Asian noodle recipes that eats like a full meal. Must try!

GET THE RECIPE

Naengmyeon (Korean Cold Noodles – 냉면)

As summer temperatures reach their blinding apex, there’s no better lunchtime antidote than these cleansing and refreshing cold Korean noodles. Buckwheat noodles are placed in a frigid broth that is actually a sour and salty dongchimi brine. Top with a creamy boiled egg, sliced Asian pear, cucumbers and dongchimi pickles for the full experience.

GET THE RECIPE

Hiyashi Chuka (Chilled Ramen Salad)

In keeping with the refreshing cold Asian noodle recipes, this Japanese hiyashi chuka is my personal favorite way to eat and still beat the heat. This chilled ramen noodle salad is commonly served with ribbons of sliced egg omelette, lettuce and cucumbers. Instead of the traditional ham, I opted for shrimp – but if you’re keeping it OG at your place, you know what to do. Mixing salad and cold ramen noodles is an all-pro move. And the soy and rice vinegar based broth will have everyone slurping.

GET THE RECIPE

Spicy Vegan Sichuan Noodles

These vegan Chinese noodles are spicy without being volcanic. The slow burn comes from fresh ginger and gochujang – mixed with chinkiang vinegar and soy sauce. Diced mushrooms and celery are stir fried in the spicy sauce – and then placed atop rice noodles. Only 8 ingredients – and ready in 20 minutes from start to finish

GET THE RECIPE

Pad Woon Sen (Thai Glass Noodle Stir Fry)

Sure, pad Thai is more well known in the West (and we’ll talk about it in a sec). But pad woon sen is the Thai noodle dish I gravitate towards 9 times out of 10. Why? Because I’m an absolute glutton for glass noodles drenched in salty and sweet woon sen sauce (a combination of soy sauce, oyster sauce, fish sauce, sugar and chili powder). Many recipes call for meat like chicken or pork. And while those options are delicious, I’m using veggies and egg instead. Top this colorful Thai noodle recipe with chopped scallions and dig in!

GET THE RECIPE

Asian Garlic Noodles

You’re going to love these Chinese influenced garlic noodles. Not only are they easy to make, you probably have everything you need in your pantry right now. A garlicky sauce, fortified with soy sauce, chili oil and sesame oil coats the noodles. I’m using thin dried spaghetti (trust me, it works!), but feel free to use Chinese egg noodles if you’ve got them handy. Serve at room temperature or cold with plenty of herbs and sliced cucumber. Makes the best midnight snack too!

GET THE RECIPE

Shio Ramen (Salt Flavored Ramen – 塩ラーメン)

If you find the idea of making ramen from scratch at home intimidating, I hear you. It seems like a lot. But this hakodate inspired shio ramen recipe is as easy as it gets – while still tasting as good as the offerings from your favorite ramen shop. ‘Shio’ is Japanese for salt. But the broth isn’t simply salty. It’s a savory, sweet and sharp mix of dashi, sake and mirin – coupled with a fragrant mix of garlic, ginger and scallion that has been lightly sauteed in sesame oil. The delicious results belie the fact that you made it at home in less than a half hour.

GET THE RECIPE

Vegetable Pad See Ew (Savory Thai Stir Fried Noodles)

This Thai takeout favorite is so easy to make at home, you may never order it for delivery again. Don’t believe me on the easy part? Just watch this video. Rice noodles are quickly stir fried with mushroom, broccoli and eggs. Traditional Thai recipes tend to utilize a protein like chicken, beef, pork or seafood. Use those if you like – or keep it super simple. Your choice. What isn’t optional is the mixture of fish sauce, regular or light soy sauce and a tbsp of sweet dark soy sauce. Do you have Thai chilis in your pantry? Now would be a good excuse to chop some of them up.

GET THE RECIPE

Zaru Soba (Cold Soba Noodles – ざるそば)

Soba noodles are Japanese buckwheat noodles. And while you can serve them hot in a bowl of soup – when the summertime hits in Japan, they are served chilled with a side of cold mentsuyu broth. Mentsuyu is a sauce made with bonito flakes, mirin, soy sauce, sugar and kombu (dried kelp). Or you can easily track down pre-made mentsuyu concentrated broth at your local Asian grocery store. Either way, this iconic cold soba is how Japan eats during the hottest summer months. And – full disclosure – I eat this easy and delicious Japanese dish year round.

GET THE RECIPE

Classic Pad Thai Recipe

One of the coolest things about eating pad Thai in Thailand is the moment they set the spice / condiment caddy down on the table – and you start to augment the dish to your personal taste. Some people like it sweet and add a bit more sugar, some like it volcanic and add dried red chili pepper. Other common additions are crispy fried garlic, shallots, crushed peanuts, tiny dried shrimp and fish sauce with sliced Thai chili. The point is, pad Thai is meant to be personalized to your specific taste. How will you personalize this one?

GET THE RECIPE

Stir Fried Glass Noodles With Shrimp

This is one of those Asian noodle recipes I tend to make at the end of a long day. But not only because it’s so easy to whip up. In my book, noodles are comfort food. And I find the marinaded shrimp tossed with eggs and bean thread noodles to be the food equivalent of a warm blanket on a cold day. These stir fried noodles are a nod to the simple, quick wok recipes, thrown together over humble gas burners in hawker centres. 15 minutes is all you need!

GET THE RECIPE

Aromatic Sour Chinese Egg Noodles

I make this egg noodle dish on Chinese New Year. Every year. You see, noodles signify a long and healthy life (so make sure not to cut them short!). Soy sauce and rice vinegar impart a savory / sour balance – while star anise, garlic, ginger and cinnamon make the whole thing… moreish. But it doesn’t have to be a holiday celebration to enjoy these delicious Chinese noodles. Any old random weeknight works as well!

GET THE RECIPE

Spaghetti Napolitan – ナポリタン

This is the Japanese spaghetti of my childhood. And while ketchup (!) flavored spaghetti doesn’t seem very Japanese at first glance, Napolitan is one of the iconic Western influenced yoshoku recipes that gained popularity in Japan at the end of WWII. You can use Japanese kurobuta pork sausages – or use plant based sausages (your choice). What isn’t optional is the tomato ketchup. This Japanese pasta recipe is sweet, salty and perfect. One bite and I’m instantly transported to 6 years old, visiting family in Japan. And I still love it as an adult!

GET THE RECIPE

Vegan Jajangmyeon (Korean Noodles With Black Bean Sauce)

Korean black bean paste gives these iconic Korean noodles an inky hue. I’m using veggies instead of the pork you’d find in a traditional jajangmyeon. But the one constant is the udon noodles. They’re chewy, slippery and perfect. Fresh sliced cucumber cuts through some of the more dark, savory tasting notes in this dish – and imparts a fresh, crispy crunch. Don’t be intimidated by the long ingredients list. This one is ready in 30 minutes – including prep!

GET THE RECIPE

Spicy Miso Tsukemen (Dipping Noodles)

Japanese ramen gets all the love. But tsukemen deserves some attention too. Tsukemen are Japanese dipping noodles. The main difference from a composed bowl of ramen is that the noodles and broth are served separately. Grab your noodles from one bowl, and dip in a strong highly concentrated miso broth and slurp! While the broth is on the spicy side, it isn’t volcanic. If you like your tsukemen on the hotter side, add ichimi pepper to your heart’s content.

GET THE RECIPE

Thai Vegetable Curry Noodle Soup

Red curry paste is the star of the show in this fragrant Thai noodle soup. And I rounded out the flavor profile with judicious use of coconut milk and fish sauce. It has a balance of heat, sweetness and saltiness. Now, when it comes to the other ingredients, use your best judgement. I used carrot, broccoli, tofu and a boiled egg. But go with what you’ve got handy in your pantry. Top with cilantro for a clean herbaceous punch. And don’t forget the fried shallots.

GET THE RECIPE

Toshikoshi Soba (New Year Soba)

I make toshikoshi soba every new year’s eve. It’s a dish traditionally eaten in Japan to acknowledge the ending of one year – and the beginning of another. And, as you may have guessed, the noodles themselves symbolize long life. This Japanese recipe is a simple combination of buckwheat noodles served in a warm tsuyu broth. Top with chopped scallions and wakame (seaweed) for the full toshikoshi experience. Eggs aren’t a traditional addition – but they’re plenty delicious!

GET THE RECIPE

Tteokbokki (Dukbokki) – 떡볶이

Wait, aren’t tteokbokki rice cakes? Yes – but there’s a fine line between rice cakes and thick rice noodles! Tteokbokki is a Korean classic. The rice cakes are chewy, sweet and fiery. Gochujang and gochugaru bring the funky heat. And you’re going to love the sliced fish cakes. Tteokbokki is one of Korea’s most famous street foods, sold in pojangmacha (street food stalls on wheels). And it’s so delicious after a few too many glasses of soju!

GET THE RECIPE

Cold Asian Noodle Salad

This is one of the easiest and most refreshing Asian noodle recipes of all time. You can use egg noodles or spaghetti (your choice). Bean sprouts and sliced cucumber are crunchy and naturally cooling. And the spicy, tart and nutty sauce is simple enough to toss together quickly if you just remembered you need a last minute side dish for an outdoor bbq or backyard cookout. Serve cold!

GET THE RECIPE

Chilled Japanese Tomato Shiso Pasta

This is a wafu Japanese pasta recipe. Wafu is a term used to describe something that has a ‘Japanese style.’ So, while spaghetti with tomato sauce may not be the most Japanese thing of all time – the ingredients list makes it so. You’ll add soy sauce, miso paste and dashi powder to this recipe for legions of umami goodness. Rice vinegar brightens the whole thing up considerably (and works so well with the tomatos). And don’t forget the shiso leaves!

GET THE RECIPE

Sesame Noodles

We’ve arrived at one of the most iconic American-Chinese take out noodle recipes ever. And, while they’re delicious, I sometimes find the delivery version a little too sweet, gloppy and one-note for my taste. This version is spicy, nutty, acidic and umami. More like the versions you’d encounter on Mainland China or Taiwan. Try making them yourself at home – and see how easy it is to whip up sesame noodles from scratch!

GET THE RECIPE

Somen Noodles – そうめん

Somen are super thin wheat noodles that have a springy, bouncy texture when cooked al dente. And they are all the rage during the steamy summers in Japan. These refreshing cold noodles are sometimes served in a bowl of ice water to keep them frigid. They are then dipped in a separate container of umami loaded mentsuyu broth. Careful not to over-boil your somen noodles. They cook fast!

GET THE RECIPE

Have you tried any of these easy Asian noodle recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Bihon Pancit (Filipino)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is a deliciously sweet and savory Filipino pancit recipe that’s easy to prepare and ready in less than 25 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 4 people
• Category: Noodles
• Method: Stir Frying
• Cuisine: Filipino

Ingredients

Units USM

• 1 tablespoon peanut oil (or vegetable oil)
• 1 pound boneless, skinless chicken breast (sliced into bite size pieces)
• 2 cloves garlic (finely chopped)
• 1 small onion (finely chopped)
• 8 ounces pack bihon noodles, vermicelli noodles or rice noodles
• 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, (chopped bite size)
• salt and pepper to taste
• lemon wedges (optional)

Pancit sauce:

• 2 cups low sodium chicken stock or vegetable stock for vegan
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
• 1 teaspoon sugar

Cook Mode Prevent your screen from going dark

Instructions

1. In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
2. Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
3. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
4. Add all the ingredients for the pancit sauce and bring to a boil.
5. Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
6. Add more stock (or water) if the dish is dry before the noodles are tender.
7. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

Notes

Got leftovers? Save this bihon pancit in an airtight storage container and refrigerate it for up to 3 days.

To warm up the leftovers, microwave with the lid on for 1-2 minutes.

Nutrition

• Serving Size:
• Calories: 506
• Sugar: 3.4 g
• Sodium: 1022.5 mg
• Fat: 8.1 g
• Saturated Fat: 1.6 g
• Carbohydrates: 68.9 g
• Fiber: 6 g
• Protein: 36.7 g
• Cholesterol: 82.7 mg

Keywords: noodles, stir fry

Recipe Card powered by

30 Easy Asian Noodle Recipes
Pickled Plum.

25 minutes is all you need to make these delectable Chinese style garlic noodles. Topped with refreshing slices of cucumber and a shredded omelet, these slightly pungent and umami packed noodles are filling enough to be served as a main dish.

Savory, Umami and Easy Garlic Noodles

Make these Chinese influenced garlic noodles anytime you need an easy weeknight dinner – but just can’t allow yourself to order takeout again.

Savory, earthy, umami and tart, these cold noodles have a few inherent similarities to the takeout classic chilled sesame noodles – while being overall more nuanced and refined in flavor.

And there’s no need to go on an Asian ingredients shopping extravaganza to make Asian garlic noodles at home. You probably have much of what you’ll need in your pantry right now.

Best part: making this recipe from scratch is as easy as boiling pasta, cracking an egg and measuring out a few sauces.

Asian Garlic Noodles Ingredients

Scroll all the way down for the full recipe.

• Cucumber: Cucumber delivers a freshness that pairs so well with the garlic sauce. Use Kirby cucumbers or English cucumbers for the best crunch.
• Cilantro or Basil: While I think this Asian garlic noodles recipe works best with cilantro, I realize that particular herb can be polarizing – and isn’t everyone’s cup of tea. Finger shredded fresh basil can also do the trick.
• Neutral Oil: This is just used to make the shredded omelette topping. I used grapeseed oil – but really, any neutral cooking oil will work.
• Egg: You’ll want one large whisked egg. Try to use pasture raised eggs from farms that go the extra step of getting the Certified Humane credential. It really matters!
• Dry Spaghetti: 8 oz is about 1/2 a typical box of pasta from the corner shop. My preference for this recipe is thin spaghetti – but in a sec, we’ll discuss other noodle options you can use.

For the Garlic Noodle Sauce

• Garlic: Use three cloves for just the right amount of sweet pungency. Make sure they’re well minced to unlock their full garlicky potential.
• Soy Sauce: Umami perfection in a bottle. This is your main source of savory goodness in this noodle recipe. If you have trouble finding soy sauce at your local store, you can grab some exceptional shoyu here on Amazon.
• Balsamic Vinegar: Balsamic is the perfect vinegar for this garlic noodles recipe because it introduces so many nuanced flavors to the dish. There’s a rich sweetness, a complex smokiness and understated tart notes. Ben, who doesn’t typically care for balsamic vinegar on its own, LOVES it in this recipe.
• Chili Oil, Sesame Oil and Water: You’ll get a little heat – and a little toasted nuttiness from this combination of flavored oils. A couple tablespoons of water just thins the sauce a bit and helps it to go a little further overall.
• Salt: I’m using kosher salt in lock-step with the soy sauce. 1/4 tsp is all you’ll need to up the savory quotient of these garlic noodles.
• Sesame Seeds: This final ingredient imparts a slight nuttiness and – almost imperceptible – mouth feel. While subtle, it really works in this recipe. You can use white or black sesame seeds, whatever you have handy in your pantry. Your choice.

How to Make Garlic Noodles

1. First, gather all of your cooking tools and ingredients.
2. Then bring a large, salted pot of water to boil.
3. Meanwhile, mix all of the garlic sauce ingredients in a small bowl, stir well and set aside.
4. In a small pan over medium heat, add 1 tbsp oil. Once the oil is hot, add the whisked egg. Swirl it around in the pan so that the egg covers the entire cooking surface of the pan. Once the omelette is approaching fully cooked, flip it over briefly and turn the heat off.
5. Transfer the omelette to a cutting board, cut it into thin strips and set aside.
6. Once your water is boiling, add the noodles and cook until al dente (there should be approximate cooking times listed on the box instructions). Once cooked, drain the noodles and rinse under cold water.
7. Next, transfer the drained cold noodles to a large bowl.
8. Add the garlic sauce and toss well until the noodles are evenly coated.
9. Finally, transfer the garlic noodles to a serving bowl or platter and top with the sliced egg, cucumber and fresh cilantro (or basil).

What Other Types of Noodles Can I Use?

Now, I’ve already gone on the record with my preference for boxed dry thin spaghetti noodles for this recipe. And, considering the long history of noodles in general, it’s not surprising that Italian pasta works well in Chinese garlic noodles.

That said, you can really use whatever you like best (and have handy in your pantry). Some other options to consider include:

• Chinese egg noodles
• Soba or ramen noodles
• Fettuccine, linguine or angel hair pasta

Garlic Noodle Additions and Variations

Same goes for additional ingredients or proteins. This noodle recipe is intentionally simple (and I dare say perfect) as it is. However, you could easily round it out with an additional protein or the flavor enhancer of your choice.

How to Store Leftovers

Store any leftover garlic noodles in an airtight storage container inside the fridge for up to 3 days. Since this is a cold noodle dish originally, you won’t need to heat them up them at all.

And don’t be surprised if you find yourself devouring the leftovers right out of the tupperware at midnight, bathed in light of the refrigerator. They’re that good!

Other Easy Asian Noodle Recipes

Vegan Dan Dan Noodles

Pad Woon Sen (Thai Glass Noodle Stir Fry)

The Best Yaki Udon – やき うどん

Pan Fried Noodles With Chili Crisp

The pink and grey flower bowl, Seikou kiln kutani chopsticks, and Seikou kiln color tiles sauce plate used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this garlic noodles recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Garlic Noodles

Print Recipe

★★★★

4 from 1 review

Make these delectable Chinese style garlic noodles at home in 25 minutes. Umami perfection – and better than takeout!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Units USM

• 1 kirby cucumber or half an English cucumber, sliced into thin sticks (julienned)
• 1/4 cup cilantro, or basil, chopped
• 1 tablespoon neutral oil such as grapeseed oil
• 1 large egg, whisked
• 8 ounces dry spaghetti

Garlic Noodle Sauce

• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 teaspoon white or black sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to boil.
2. Meanwhile, mix all the ingredients for the garlic sauce in a bowl, and set aside.
3. In a small pan over medium heat, add the oil. When the oil is hot, add the whisked egg and swirl the pan so the egg covers the entire surface of the pan. When the omelet is almost fully cooked, flip it over and turn the heat off.
4. Transfer the omelet to a cutting board and cut it into thin strips (julienne). Set aside.
5. When the water is boiling, add the noodles and cook until al dente, or according to the directions on the package. Drain the noodles and rinse them under cold water.
6. When the noodles are cold, drain them well and transfer them to a large bowl.
7. Add the garlic sauce and toss well.
8. Transfer the noodles to a serving bowl or plate and top with sliced egg, cucumber, and cilantro.

Notes

Store these garlic noodles in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 581
• Sugar: 5.3g
• Sodium: 985.9mg
• Fat: 14.1g
• Saturated Fat: 2.2g
• Unsaturated Fat: 6.9g
• Trans Fat: 0g
• Carbohydrates: 91.9g
• Fiber: 4.3g
• Protein: 20.8g
• Cholesterol: 93mg

Recipe Card powered by

Asian Garlic Noodles
Pickled Plum.

Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve. I’ve incorporated medium boiled eggs to add creaminess to the dish and give it a comforting element. Thank you to America’s egg farmers and the American Egg Board for sponsoring this post!

This holiday season, I’m partnering with America’s egg farming families to share a Japanese holiday food tradition featuring eggs! Since the end of the year is upon us, I thought it would be fun to showcase toshikoshi soba, a simple buckwheat noodle soup served for Ōmisoka, a traditional Japanese holiday celebrated on December 31st.

Traditionally, on the last day of the year, Japanese people would focus on completing tasks such as cleaning their house, paying back debts, and bathing (cleansing the body), in order to start the new year fresh. These tasks were to be done early during the day so that people could gather and relax in the evening.

Nowadays, you will find most Japanese households tuning in to NHK to watch a four-hour long singing contest called Kōhaku Uta Gassen (my mother is a huge fan). Once the contest is over, a bowl of toshikoshi soba is served about an hour before ringing in the new year.

What is Toshikoshi Soba?

Toshikoshi soba is a traditional Japanese dish made of soba noodles served in a warm tsuyu broth and topped with ingredients such as scallions and wakame (seaweed). The buckwheat noodles symbolize a long life and the transition from one year to the next.

Adding Eggs to Toshikoshi Soba

Using an egg as a topping for toshikoshi soba elevates the dish to a whole new level!

By adding a poached or medium boiled egg, the broth takes on a creamy and rich texture. It’s the perfect meal for those cold winter nights when our bodies crave something more substantial.

Eggs are one of the most popular ingredients used in Japanese cooking and baking.

Dishes like tamagoyaki, omurice, tamago kake gohan, and desserts like purin and castella, are regularly eaten throughout the year. They are a favorite among homechefs and professional chefs because they add moisture, color, flavor, and nutritional values to recipes.

Eggs are high in protein and vitamin D, two essential nutrients for healthy muscles, bones, and skin.

How to Medium Boil Eggs

There are two easy ways to medium boil eggs – boil them in a pot of water or use an egg cooker.

I personally love my egg cooker as I don’t have to keep an eye on the cooking time (it does the job for me). The eggs also come out perfect every single time.

If you don’t have an egg cooker, here is a quick tutorial on how to successfully boil eggs on the stove top:

Gently place the eggs in a saucepan and fill it with cold water, to just above the tops of the eggs. Bring the water to a roiling boil and turn the heat off. Cover with a lid and let stand for:

• 10 minutes for hard boiled eggs.
• 6 minutes for medium boiled eggs.
• 3 to 4 minutes for a runny yolk.

Remove the eggs with a slotted spoon and place in an ice bath for 5 minutes to stop the cooking process. Remove the shells, slice in half, and serve.

Ingredients for Toshikoshi Soba

• Soba Noodles: There are many different types of soba noodles and the ratio of buckwheat to flour can vary greatly. If you like chewy noodles, I recommend looking for soba noodles that are a mix of 50/50 buckwheat flour and whole wheat flour. I personally love my noodles to be on the grainier side so I usually go for soba noodles that are as close to 100% buckwheat flour as I can find.
• Soup: A mixture of water, soy sauce, dashi, sake, and mirin.
• Eggs: Use medium or large eggs. I like to medium boil my eggs so that the yolk is creamy and the white is almost entirely solid. But please go ahead and cook your eggs however you like.
• Scallions: Chopped scallions add a nice crunch and a little sweetness.
• Wakame: Seaweed is a classic topping for noodle soups in Japan. It adds a mineral component and a little taste from the sea.
• Naruto fish cakes: Called narutomaki in Japanese, these fish cakes are white with a pink swirl in the center. If you cannot find naruto fish cakes you can use any other type of kamaboko, which is a type of surimi, a processed seafood like crab sticks.

How to Make Toshikoshi Soba

1. Gather all of your kitchen tools and ingredients.
2. Begin by medium boiling your eggs. You can either use an egg cooker or follow the instructions on how to medium boil eggs in a pot, above.
3. Put all the ingredients for the soup in a pot and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, bring another pot of water to boil. Add the soba noodles and follow the cooking instructions on the package. Drain the noodles and divide them among two bowls.
5. Add the soup to the noodles and top with eggs, fish cakes, scallions, and wakame. Serve immediately.

What to Serve with Toshikoshi Soba

Pairing a bowl of toshikoshi soba with other dishes is quite easy! I recommend serving a mix of pickles, salads, and vegetables to accompany this delicious soup. Some of my favorites are:

• Edamame with soy and sesame sauce
• Blistered shishito peppers
• Hijiki salad
• Sunomono (Japanese cucumber salad)
• Agedashi tofu
• Tsukemono (pickled vegetables)

Did you like this toshikoshi soba recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Toshikoshi Soba (New Year Soba)

Print Recipe

★★★★★

5 from 1 review

Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large eggs
• 6 ounces dry soba noodles
• 2 tablespoons chopped scallions
• 4 to 6 slices naruto fish cakes or other fish cakes
• 2 teaspoons dry wakame seaweed
• For the broth
• 3 cups water
• 6 tablespoons soy sauce
• 3 teaspoons dashi powder
• 3 tablespoons sake
• 3 tablespoons mirin

Cook Mode Prevent your screen from going dark

Instructions

1. Medium boil the eggs using an egg cooker, or place the eggs in a small pot and fill it with cold water, to just above the tops of the eggs. Bring the water to a boil  and turn the heat off. Cover with a lid and let sit for 6 minutes. Drain and transfer the eggs to an ice bath. Leave for 5 minutes before peeling them. Set the peeled eggs aside.
2. Add all the ingredients for the broth in a small pot and bring to a boil. Lower the heat to low, cover with a lid, and simmer for 10 minutes.
3. Bring a separate pot of water to boil and cook the soba noodles according to the directions on the package.
4. Drain the noodles and divide them among two serving bowls. Add the broth and top with eggs, scallions, fish cakes, and wakame. Serve immediately.

Notes

Prepping ahead of time:

• Make the broth and keep it refrigerated until it’s time to use it.
• Cook the soba noodles, drain, and rinse them under cold water. Transfer to an airtight storage container and refrigerate.
• Chop all the toppings and store them in the fridge in separate storage containers.

When you are ready to make the soba, warm up the broth in a pot over medium heat. Rinse the soba noodles  under hot water and drain well. Divide them among two bowls, pour the broth over the noodles and add the  toppings. Serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 468
• Sugar: 12.7g
• Sodium: 2252.5mg
• Fat: 5.6g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.2g
• Trans Fat: 0
• Carbohydrates: 82.4g
• Fiber: 0.3g
• Protein: 22.6g
• Cholesterol: 186.3mg

Keywords: Noodle soup, New Year’s Eve recipe

Recipe Card powered by

Toshikoshi Soba (New Year Soba)
Pickled Plum.

This miso kimchi ramen has an impossibly umami, bright and spicy flavor profile. Topped with bean sprouts, sweet corn – and a toasted garlic and scallion oil – this Korean influenced Japanese noodle soup is proof that you can enjoy restaurant quality ramen at home. Ready in 30 minutes from start to finish!

A Flavor Packed Miso Kimchi Ramen Recipe

Have you ever found yourself wondering how to make ramen better?

Obviously, ramen is already a great thing. But, in my opinion, one possible answer to that question is creating a broth loaded with kimchi and miso.

This miso kimchi ramen recipe has the smokiness and umami of miso, the bright pungent funk from kimchi – rounded out with a dash of toasted garlic and scallion oil. Topped with corn and fresh bean sprouts, this Japanese / Korean mash-up is a real winner!

Miso Kimchi Ramen Ingredients

Scroll all the way down for the full recipe.

• Garlic, Scallions and Vegetable Oil: You’ll use these ingredients to make a simple yet magnificent infused oil to drizzle over your ramen. Best part: the caramelized garlic bits!
• Vegetable Broth or Chicken Broth: You can use either as a soup base. However, since the flavors in this kimchi ramen recipe are quite assertive, I’d recommend using low-sodium broth as your starter.
• Miso Paste: This fermented paste brings a savory, umami and earthy funk to the soup base. Use white miso or awase miso (which is a mixture of red and white miso) for the best results. More on miso in a sec.
• Oyster Sauce: Assertive savory, marine notes meld with a mildly sweet undertone. This stuff is magic! Omit this ingredient if you’re making vegan ramen. Grab oyster sauce here on Amazon.
• Gochugaru: This is Korean red pepper powder. And while typically not volcanic, there’s some great smokey heat there.
• Kimchi: Funky, pungent, and a little spicy! You’ll want both the fermented cabbage and the kimchi juice for this recipe. We’ll also take a closer look at kimchi below.
• Ramen Noodles: You can use fresh noodles, or dry. A dry ramen packet (separated from the packet of soup powder) even works. Be sure to read the package instructions before boiling to make sure you don’t overcook your noodles. And remember, fresh ramen noodles cook FAST!
• Bean Sprouts: Bean sprouts deliver a fresh, crisp texture – and, as they slightly cook in the hot soup, soak up the savory broth. Aside from fresh green onions and nori, bean sprouts are my favorite ramen topping!
• Corn: It’s the perfect compliment to the pungent kimchi. Corn brings fresh pops of natural sweetness and yet another textural element.

What is Miso?

Miso (味噌) is a Japanese fermented soybean paste.

It is produced by mixing soybeans with a rice (or barley) based koji starter. As that mixture ferments it produces a a salty, earthy, funky and umami flavor.

Miso is not only the flavor base in miso soup – this fermented food is also used when making Japanese pickles, salad dressings and izakaya favorites like nasu dengaku.

For a much deeper dive on Japanese miso paste, check out this post.

There are many miso variants. Typically, white miso is the mildest, and red miso is the strongest. For this miso kimchi ramen recipe, I’m using awase miso: a mixture of red and white miso with a balanced flavor profile.

What is Kimchi?

Kimchi (김치) is Korean salted, spiced and fermented vegetables.

While napa cabbage is the most well known kimchi ingredient, there are a ton of variants. Cucumber, scallions, daikon radish and burdock root are just a few.

While many kimchi variants include fish sauce or anchovy, I have a recipe you can use to make an easy vegan kimchi at home!

• What Does Kimchi Taste Like? The flavors in kimchi are varied – and it’s not uncommon to notice tasting notes from bright and sour to spicy to sweet to funky and umami. However, no matter how sour a kimchi variation is, it’s not the sourness you might get from vinegar (think of a pungent sauerkraut and you’re almost there). Much of the overall flavor will also depend on which veggies were used in the recipe.
• Is Kimchi Spicy? While spice is typically an element in kimchi, there are variations that range from comparatively mild to volcanic. Much of that depends on how much gochugaru (Korean red chili pepper powder) is used during the fermentation process.

Like most fermented foods, kimchi is loaded with probiotics – and it’s the perfect ingredient for this addictive miso kimchi ramen recipe.

How to make Kimchi Ramen

For the Garlic Scallion Oil

1. Gather all of your kitchen tools and ingredients.
2. Place the oil, minced garlic and chopped scallions in a small saucepan and turn the burner heat on low.
3. Stir the mixture constantly – and cook until the scallions and garlic change to a golden color. This takes about 5 mins. Turn the heat off, transfer the oil to a bowl and set aside.

For the Kimchi Ramen

1. In a medium sized pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru and kimchi. Mix well and bring to a boil.
2. Once boiling, lower the heat to a simmer, cover and cook for another 10 minutes.
3. In the meantime, bring a separate pot of water to boil. Boil your ramen noodles according to the directions on the actual product packaging. Keep in mind that prep time varies wildly. Fresh ramen can be ready in as little as a minute. Most dry ramen takes around 3 mins. Since the noodles will eventually be placed in hot soup (where they will continue to cook), you may want to pull them just a little early.
4. Drain the cooked noodles and divide them into serving bowls. Ladle the kimchi soup over the noodles and top with your bean sprouts and corn. Drizzle a bit of the garlic scallion oil over the kimchi ramen and serve immediately.

Miso Kimchi Ramen Flavor

So what does it taste like?

While there are intense flavors in this spicy miso ramen, there’s also a real balance and harmony in the bowl. The kimchi is the most assertive and flavor-forward ingredient, and you’ll get bright, sour and savory notes throughout your meal.

The kimchi, however, is tempered and complimented by the earthy funk from the awase miso. Miso has so much umami that it highlights the natural umami notes from the kimchi (without dulling the spice).

And there are deep almost roasted flavors from the caramelized garlic bits in the scallion oil.

This kimchi ramen is savory and spicy – earthy and bright – and texturally varied. I think you’re going to love it!

What to Serve With Kimchi Ramen

The very first place my mind goes when any type of ramen is being served is a side of dumplings. If you’re feeling ambitious, you could try your hand at making your own!

These pan-fried kimchi tofu mandu would compliment this ramen recipe so well.

If you have a package of your favorite Japanese gyoza sitting in the freezer, making one of these easy homemade dumpling sauces will elevate store-bought dumplings to izakaya quality.

Or go the Korean banchan route with a side of scallion loaded pajeon – and this Korean cucumber salad.

Other Easy Ramen Recipes

When it comes to homemade Japanese noodle soup, having an arsenal of recipes at your fingertips is never a bad thing. There are way more types of ramen than there are days of the week!

Here are a few reader favorites:

• Shoyu Ramen – 醤油ラメーン (Soy Sauce Flavored Ramen)
• Shio Ramen – 塩ラーメン (Salt Flavored Ramen)
• Hiyashi Chuka – Chilled Ramen Salad
• Homemade Miso Ramen – 味噌 ラーメン
• Vegan Ramen

Plus:

• Don’t toss that ramen seasoning packet! Check out a few easy instant ramen hacks.

Happy cooking!

Did you like this kimchi miso ramen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Miso Kimchi Ramen

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil – this kimchi ramen is proof that you can enjoy restaurant quality ramen at home. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 3 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 scallions, chopped
• 4 cups low sodium vegetable broth or low sodium chicken broth
• 2 tablespoons white or awase miso paste (add an additional 1/2 tablespoon for saltier broth)
• 1 tablespoon oyster sauce
• 2 teaspoons gochugaru
• 100g kimchi, chopped with its juices
• 2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)
• 1 cup bean sprouts
• 1/2 cup canned corn, drained (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Put the oil, garlic, and scallions in a small pot and turn the heat to low. Stir constantly and keep cooking until the scallions change to a golden color, about 5 minutes. Turn the heat off and transfer the oil to a bowl. Set aside.
2. In a medium size pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru, and kimchi, and bring to a boil.
3. Lower the heat to a simmer, cover, and cook for 10 minutes. 
4. Meanwhile, bring another pot of water to boil.
5. When the broth is ready to be served, add your noodles to the boiling water and cook them according to the directions on the package (usually 1 to 3 minutes for fresh ramen noodles).
6. Drain the noodles and divide them among two bowls. Pour the kimchi soup over the noodles and top with bean sprouts and corn. Drizzle a little of the garlic scallion oil over the ramen and serve immediately.

Notes

You can make part of the recipe ahead of time by making the flavored oil and kimchi broth. Save them separately and refrigerate the broth until it’s time to use.

Nutrition

• Serving Size: 1 bowl
• Calories: 672
• Sugar: 8.1g
• Sodium: 2997.6mg
• Fat: 25g
• Saturated Fat: 16.8g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 99g
• Fiber: 6.8g
• Protein: 17.2g
• Cholesterol: 0mg

Keywords: Noodle soup, lunch, vegan,

Recipe Card powered by

Miso Kimchi Ramen
Pickled Plum.

Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce. It’s a comforting meal that may just become a family favorite! Ready in less than 25 minutes from start to finish. 

What is Pad Woon Sen?

Pad woon sen (ผัดวุ้นเส้น) is a Thai noodle stir fry made of glass noodles, vegetables, protein and eggs. The flavor profile is both savory and mildly sweet – and has a great juxtaposition of both crunchy and chewy textures.

While pad woon sen isn’t as well known in the West as take-out favorites like pad Thai or pad see ew, it is ubiquitous in Thailand and has many variations.

For this particular Thai noodle recipe, I’m jettisoning the chicken or pork you’d normally find in pad woon sen in favor of crunchy veggies and scrambled eggs. Trust me, there’s so much flavor in this Thai classic, you won’t miss the meat!

So gather up your ingredients and fire up the stovetop. Let’s make pad woon sen at home!

Ingredients for Pad Woon Sen

Scroll all the way down for the full recipe.

• Glass Noodles: These slippery noodles are made from mung beans (more on that in a second) and make the perfect base for this Thai noodle dish.
• Woon Sen Sauce: I’m using a combination of soy sauce, oyster sauce and fish sauce for a mixture that is equal parts savory, sweet, saline and umami. And I mix in a bit of sugar and chili powder. The chili powder in particular lends an aromatic, smoky, almost charred element to the mix. This combination makes a great all-purpose stir fry sauce as well.
• Vegetable Oil: Actually any neutral flavored oil will work for this noodle stir fry. Something like olive oil would be too strong though.
• Eggs: 2 large whisked pasture raised eggs deliver a nice bit of protein to this otherwise vegetarian Thai noodle recipe. Look for certified humane or animal welfare approved on the carton.
• Veggies: I’m using julienned onion and minced garlic for a solid base of flavor. And I think chopped cabbage with sliced carrots and shiitake mushrooms really works for this veggie forward noodle dish. Baby corn provides yet another pleasing layer of crunchiness to the mix here… definitely recommended!
• Tomatoes: Tomatoes are just the best in Thai noodles (I love them in this pad kee mao recipe too). Cut them into wedges – and be sure to remove the seeds so your pad woon sen doesn’t turn out too watery.
• Scallions: Chopped green onions are a favorite last minute garnish just before serving. For more garnishes, have a look at a couple of my favorites further down the page.

What are Glass Noodles?

Glass noodles are thin noodles that run the gamut from looking almost clear to slightly opaque and white. These gluten free noodles are sometimes called cellophane noodles, glass noodles and bean thread noodles (that last one because they are frequently made from mung beans).

However, some Korean glass noodles are made from sweet potatoes – like the noodles used in this Japchae recipe. So it can all seem a little confusing.

Add to that confusion that glass noodles are different from rice vermicelli. Rice vermicelli has a solid white appearance (and is made from rice) – while bean thread noodles are typically referred to as clear noodles because of their grayish, transparent and glassy appearance.

Just keep it simple. When you head into the Asian grocery store, ask for cellophane, glass or bean thread noodles – or pick them up easily on Amazon here.

How to Cook Glass Noodles

No matter what you call them though, glass noodles are very simple to prepare!

They can usually be hydrated and ready for use with a soak in warm or tepid water. Although some brands will require a quick boil. So be sure to follow the directions on the package for the best outcome.

How to Make Pad Woon Sen

1. Gather all your cooking tools and ingredients.
2. Prepare the glass noodles. Most packaged bean thread noodles will be ready after a 15 minute soak in tepid or warm water. (Be sure to read those package instructions though.) Drain your prepared noodles well and set them aside.
3. Make your stir fry sauce. Mix your soy sauce, oyster sauce, fish sauce, sugar, water and chili powder in a small bowl and set aside.
4. Scramble the eggs. Add your vegetable oil to a wok or deep skillet over medium high heat. Once your pan is hot add your whisked eggs and scramble them lightly.
5. Add the vegetables. Get the onion, carrot, garlic, cabbage and baby corn into the wok and stir fry for about 3-4 minutes. The ideal texture is that the veggies soften slightly but still yield a nice crunch.
6. Add the glass noodles and woon sen sauce. Stir fry well and keep going until the noodles have absorbed most of the sauce.
7. Transfer the noodles to a plate and top with scallions. Serve immediately. (However pad woon sen is delicious at room temperature too!)

Optional Garnishes

While you can just plate these Thai noodles up and serve them as-is, you may want to lay out a few optional garnishes so people can personalize their own plates. I already mentioned including chopped scallions above.

But here are a few other options:

• Sliced Lime: I love a lime wedge or two. A spritz just before serving elevates the sour quotient and plays so nicely with a little added fish sauce.
• Fish Sauce: This is the table salt of Southeast Asia. While a little nam pla goes a long way, this whiskey colored condiment made of fermented anchovies makes this Thai recipe sing. And you can always add sliced chilis to your fish sauce if you need a little fire in your life.
• Sliced Bird Chilis: Don’t say I didn’t warn you. Thai chilis (or Phrik Khi Nu, พริกขี้หนู) are volcanic. But spicy is a tenet when it comes to Thai cuisine.
• Cilantro: A little greenery is a nice addition to any dish – and I love the citrusy elements a few cilantro leaves can add to pad woon sen. However, cilantro is a polarizing ingredient. Feel free to steer clear if you’re not a fan. This one is totally optional.

What about you? What are your favorite garnishes for these Thai noodles? Tell me about them in the comments!

Storage Tips

Fridge: Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.

Reheating: Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.

Can I freeze Pad Woon Sen?

Unfortunately not. I don’t recommend going down that road since these glass noodles won’t stand up well to the freezing cold and may end up being overcooked or mushy.

What to Serve with Pad Woon Sen

This stir fried noodle dish can stand own its own as a full-on meal – or you can serve it alongside other Asian favorites like:

• Chinese Eggplant With Garlic Sauce
• Thai Basil Chicken
• Easy Vegetable Egg Rolls
• Thai Green Curry
• Green Salad With Japanese Carrot Ginger Salad Dressing

Did you like this pad woon sen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pad Woon Sen (Thai Glass Noodle Stir Fry)

Print Recipe

★★★★★

5 from 2 reviews

Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Noodles
• Method: Stir frying
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

• 3 ounces glass noodles
• 1 1/2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 2 tablespoons water
• 2 tablespoons vegetable oil or other neutral oil
• 2 large eggs, whisked
• 1/2 small onion, julienned
• 2 garlic cloves, minced
• 1 cup green cabbage, chopped into bite size pieces
• 1/2 cup carrot, sliced on the bias
• 1/2 cup fresh shiitake mushrooms, sliced
• 1/2 cup baby corn, well drained
• 1 tomato, seeds removed and cut into wedges
• 2 scallions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.
2. Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl, and set aside. 
3. Add the vegetable oil to a wok or deep skillet over medium high heat. Add the eggs and scramble them. 
4. Add the onion, carrot, garlic, cabbage, carrot, and baby corn, and stir fry for 3-4 minutes, until the vegetables have softened but still yield a slight crunch. 
5. Add the noodles and the sauce and toss well. Keep stir frying until the noodles have absorbed most of the sauce. 
6. Stir in the tomato and turn the heat off. 
7. Transfer the dish to a plate and top with scallions. Serve.

Notes

Fridge: Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.

Reheating: Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.

Nutrition

• Serving Size: 1
• Calories: 452
• Sugar: 12g
• Sodium: 1412.6mg
• Fat: 19.9g
• Saturated Fat: 12.9g
• Unsaturated Fat: 1.7g
• Trans Fat: 0g
• Carbohydrates: 54.6g
• Fiber: 6.2g
• Protein: 16.7g
• Cholesterol: 186mg

Keywords: Thai stir fry noodles

Recipe Card powered by

Pad Woon Sen (Thai Glass Noodle Stir Fry)
Pickled Plum.

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup! The dish is comforting and filling enough to be served as a main. Ready in about 30 minutes from start to finish.

What is Jjamppong?

Jjamppong (짬뽕), or jjambbong, is a popular Korean noodle soup made with a spicy seafood broth that’s seasoned with gochugaru (spicy and smoky Korean red chili flakes), and is topped with vegetables and seafood. Jjamppong can also be made with pork broth and sliced pork as a topping, or a mix of both seafood and pork.

The dish was adapted from the Shandong-Chinese dish called chǎomǎmiàn and was named jjamppong during the Japanese occupation, since the dish looked similar to chanpon, a Japanese-Chinese noodle soup derived from the Fujian-style mènmiàn.

Ingredients for Jjamppong

Scroll all the way down for the full recipe.

• Garlic: You will need two small or medium cloves, minced.
• Onion: Finely chopped to impart a little sweetness to the broth.
• Cabbage: Cabbage adds a lovely soft crunch and absorbs the briny and spicy taste of the broth.
• Shiitake mushrooms: Just a couple of sliced shiitake mushrooms to infuse a little earthiness.
• Scallions: Just like the onions, the scallions add a little sweetness and sharpness to the soup.
• Gochugaru: Gochugaru, or Korean red chili pepper flakes, is essential to the recipe as it is responsible for bringing a smokiney and spicy element to the soup. It’s also what makes the broth a vivid red.
• Seafood: You can use fresh or frozen (make sure it’s thawed) seafood. I’m using a mix of fresh shrimp, squid, and clam, but feel free to use whatever type of seafood you like.
• Stock: I love using dashi for this recipe because I’m a big fan of umami, briny, and pungent. If you like seafood but cannot handle too much “sea flavor”, I recommend using low sodium chicken stock.
• Soy sauce: Regular soy sauce or low sodium soy sauce for a kick of umami and earthiness.
• Noodles: The classic jjamppong dish uses fresh wheat noodles called jja-jjang, the same ones used in jajangmyeon. You can find those noodles at a Korean supermarket like HMart. However, I prefer using fresh ramen noodles or canton noodles, also called Hong Kong noodles, because I find their texture more pleasant. Udon noodles are also another option if you like thick wheat noodles.

How to Make Jjamppong

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium pot with water and bring it to boil.
3. Meanwhile, add the oil and garlic to a wok, deep skillet, or medium size pot, over medium heat.
4. Cook the garlic for 1 minute and add the onion. Cook the onion for 2 minutes and add the cabbage, shiitake mushrooms, and half of the scallions. Cook for 2 minutes.
5. Stir in the gochugaru and seafood and cook for 1 minute.
6. Add the stock, soy sauce, and salt and bring the soup to a boil. Lower the heat to a simmer and cover with a lid. Simmer until the seafood is cooked, about 6 to 7 minutes, and turn the heat off.
7. Cook the noodles according to the directions on the package. Drain the noodles and divide them among two bowls.
8. Divide the jjamppong soup and seafood among the two bowls and top with the remaining scallions. Enjoy!

Vegan Jjamppong

It’s been a challenge to create a vegan friendly version of this recipe since it relies so heavily on seafood, but I think you will be pleased with the alternative. This vegan jjamppong may not have the briny seafood taste that makes this soup so addictive, but it’s still delicious nonetheless!

Ingredients to swap:

• Use vegan dashi instead of regular dashi and add 4 dried shiitake mushrooms. Let the shiitake mushrooms soak in the vegan dashi for 45 minutes. Before removing the shiitake mushrooms, squeeze them to get as much of the juice out as you can (that’s where the flavor is). Chop the mushrooms and use them in your soup.
• Instead of the seafood, use a mix of zucchini, cabbage, carrot, and the shiitake mushrooms used for the dashi. You can also use extra firm tofu or smoked tofu that have been sliced into bite size cubes or sticks.
• Instead of egg noodles, use jja-jang noodles or udon noodles (most udon noodles are vegan but it’s always a good idea to look at the ingredients to make sure they contain no egg).

The steps to the recipe are the same. Add the vegetables used as a topping at step 5 and follow the recipe as is.

If you find that the broth needs more flavor, try adding 1 teaspoon gochujang – keep in mind that this will make the soup spicier – or 2 teaspoons red miso paste (red miso paste is more salty, pungent, and smoky than white miso paste). You can also add a little more soy sauce.

Jjamppong vs Jajangmyeon

It’s common to find both jjamppong and jajangmyeon listed on the same menu in Korea. That’s because these two noodle dishes are extremely loved among the Korean population – so much in fact that many people have trouble choosing between the two when it’s time to order!

But the look and taste of the two dishes couldn’t be more different:

• Jjamppong is a spicy noodle soup topped with vegetables and seafood.
• Jajangmyeon are wheat noodles topped with chunjang (sweet bean sauce), vegetables such as cucumber, zucchini, and onions, and pork (sometimes seafood). It’s not spicy at all and the flavors are quite subtle compared to jjamppong.

The only thing these two dishes have in common are the noodles they use – jja-jjang noodles – plus, some of the toppings.

What to Serve with Jjamppong

Since jjamppong is very flavorful and filling, it’s best to pair it with light salads and pickles such as:

• Korean cucumber salad
• Easy homemade vegan kimchi
• Hijiki seaweed salad
• Korean bean sprout salad (sookju namul)
• Green salad with Japanese carrot ginger dressing

TABLEWARE

The baizan kiln arabesque blue and white serving plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this jjamppong recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Jjamppong (Korean Spicy Seafood Noodle Soup)

Print Recipe

★★★★★

4.5 from 2 reviews

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 2
• Category: Noodle Soup
• Method: Boiling
• Cuisine: Korean

Ingredients

• 2 tablespoons neutral oil like vegetable or grapeseed
• 2 garlic cloves, minced
• 1/2 small onion, finely chopped
• 3 ounces cabbage, shredded
• 2 shiitake mushrooms, chopped
• 2 scallions, chopped
• 2 tablespoon gochugaru (Korean red chili flakes)
• 4 large shrimp, peeled and deveined
• 1/4 pound squid, body and tentacles, cleaned and chopped bite size
• 8 little neck clams
• 500ml low sodium chicken stock or dashi
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.

 

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a pot of water to boil. 
2. Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
3. Add the onions and cook for another 2 minutes. 
4. Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
5. Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
6. Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off. 
7. Cook the noodles according to the directions on the package and drain well. 
8. Divide the noodles among two bowls and pour the seafood soup on top.
9. Top with the remaining scallions and serve immediately.

Notes

FOR VEGAN: look at the ingredients and instructions listed in the post.

Nutrition

• Serving Size: 2
• Calories: 646
• Sugar: 4.9g
• Sodium: 1434.2mg
• Fat: 20.8g
• Saturated Fat: 2.9g
• Unsaturated Fat: 11.7g
• Trans Fat: 0g
• Carbohydrates: 41.4g
• Fiber: 5.7g
• Protein: 77g
• Cholesterol: 543.2mg

Keywords: seafood soup, noodle soup, main,

Recipe Card powered by

Jjamppong (Korean Spicy Seafood Noodle Soup)
Pickled Plum.

Champon is Nagasaki’s most popular noodle soup, loved for its broth made with pig and chicken bones, thick noodles, and various meat, seafood, and vegetable toppings. This is a simpler and lighter version made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. Not only is it delicious, it’s also great for a quick lunch that’s filling enough to keep you energized for the rest of the afternoon.

Champon is a big part of my childhood.

Most of my relatives live in Kyushu, the southern part of Japan where they are famous for their green tea, tonkotsu ramen (ramen with a pork based broth), and mentaiko (spicy cod roe).

It’s also where Nagasaki is located. A beautiful city that’s a mix of old and new, where the Atomic Bomb Museum lives (heart breaking and yet, a must-see), where you can take a walk across the famous Meganebashi bridge, built in 1634 by Chinese monks, and where the famous Nagasaki champon hails from.

I’ve only been to Nagasaki on three occasions but have eaten champon more times than I can remember! The ones I’ve had in Nagasaki by far surpass any other champon I’ve ever tasted, but I’m not a picky eater. I’m just as happy eating champon at Ringer Hut, which is a Japanese restaurant chain selling cheap champon and gyoza. I can eat Ringer Hut every day!

And since I no longer eat red meat (although I will help myself to a bowl of champon next time I’m in Japan, as a treat) I was happy to see a recipe for champon using dashi and chicken broth, on one of my favorite Japanese food shows, Danshi Gohan (男子ごはん). The dish came out tasting delicious which meant I had to share it with you, of course!

I’ve made a few minor changes to the recipe by swapping a few ingredients, but the taste remains very close to the original dish.

What is Champon?

Champon (ちゃんぽん), or chanpon, is a noodle soup local to the region of Nagasaki, Japan – although different versions can also be found in China and Korea. The dish is based on Hokkien cuisine which hails from Southeastern region of China. It was first served at Shikairō, a Chinese restaurant in Nagasaki, as a way to feed something filling and cheap to Chinese students living in Japan.

The dish consists of a broth made with pig bones and chicken bones that have been simmered for hours to create a rich, milky white soup.

Sliced pork, a mixture of seafood such as squid, shrimp, and fishcakes, and vegetables such as cabbage, carrots, onions, and bean sprouts, are added to a wok, and fried with lard. The soup is then added to the wok, along with the noodles, and left to simmer until the noodles are cooked. Champon is usually served in a bowl slightly bigger than the average ramen bowl.

Ingredients for Vegetable Champon

Scroll all the way down for the full recipe.

• Soup: A mixture of dashi broth, chicken stock cube, sake, mirin, soy sauce, salt, and sugar. The broth is full of umami, savory, salty, and earthy.
• Noodles: You can choose any type of ramen or egg noodles for this dish. Ben and I love thinner noodles so I picked Canton noodle nests for this champon. The thickness of the noodles doesn’t really matter for this noodle soup since the broth is clear and the noodles are cooked separately.
• Toppings: Again, you can technically use anything that you like with noodle soup. I’m using a mix of cabbage, carrot, wood ear mushrooms (kikurage), bean sprouts and crab sticks (kamaboko).
• Aroma oil: You will need about 1/3 cup of scallions and a neutral oil such a vegetable oil or grapeseed oil.

How to Make Vegetable Champon

1. Place the wood ear mushrooms (kikurage) in a bowl of water and let them rehydrate for about 15 minutes. Take the mushrooms out of the water and chop them into thin strips. Set them aside.
2. Put all the ingredients for the broth in a pot and bring the mixture to a boil.
3. Add the wood ear mushrooms and vegetable toppings and boil for 2 minutes. Turn the heat down to medium and continue cooking for 3 minutes.
4. Bring another pot of water to boil and cook your noodles according to the directions on the package. Drain them well and divide the noodles among two bowls.
5. Turn the heat off for the soup and divide it evenly among the two bowls, along with the vegetables.
6. Top with crab sticks and aroma oil. Enjoy!

Aroma Oil for Ramen and Champon

Aroma oil is an oil that’s drizzled on top of ramen to add an extra layer of flavor. It can be made with a variety of ingredients such as garlic, black garlic, peppercorns, pepper flakes, ginger, dried sardines, or scallions. One of the more well known aroma oil is chili oil which is used for ramen, stir fries, and added to dipping sauces.

The cooking process is very simple:

• Pick a neutral oil such a vegetable oil or grapeseed oil.
• Pick one or more aromatics of your choice. For this recipe I’ve chosen scallions.
• Add the oil and aromatics to a pot and turn the heat to low. Let the oil come to a low simmer (when you see teeny tiny bubbles) and let the oil absorb some of the flavors from the aromatics. The key is to not let the aromatics burn which is why it has to simmer on low heat. Otherwise, your oil may taste rancid.
• After a few minutes, when the aromatics are a golden, turn the heat off, pour the oil and aromatics into a bowl, and let cool. Use this technique if you want to eat the aromatics like I’m doing for this recipe. The more popular way is to strain the oil while pressing the aromatics to extract as much flavor as you can, and get rid of them. This way you end up with a clear oil that you can then drizzle over ramen.

Adding more oil to your ramen will raise the calorie count and fat content, but it will also take it to a whole new level, flavor wise. Once you start using flavor oil to season your ramen and champon, you will find it very hard to go back to just broth!

What to Serve with Vegetable Champon

As I previously mentioned, this champon recipe is nowhere near as filling as the traditional Nagasaki champon. It’s a lighter version that won’t fill you up too much so there will be room left to enjoy a few small side dishes. Some of my favorites are:

• Hijiki salad
• Yaki onigiri
• Takoyaki
• Tamagoyaki
• Mushroom cabbage dumplings

Did you like this Vegetable Champon Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegetable Champon

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This vegetable champon recipe is a lighter version of Nagasaki champon, made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove Top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Soup:

• 3 1/2 cups dashi broth
• 1 chicken stock cube
• 1 tablespoon sake
• 2 tablespoon mirin
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar

Noodles:

• 2 nests of dried egg noodles (about 60g per nest)

Toppings:

• 6g wood ear mushrooms, dried
• 150g cabbage (about 1 cup), chopped
• 30g carrot (about 1/3 cup), sliced into thin sticks
• 1/2 cup bean sprouts
• 4 crab sticks (kamaboko)

Aroma Oil:

• 1/4 cup vegetable or grapeseed oil
• 30g scallions (about 1/3 cup), chopped

Cook Mode Prevent your screen from going dark

Instructions

Scallion oil:

1. To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
2. Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside. 

Champon:

1. Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
2. Add the ingredients for the soup in a pot, and bring to a boil. 
3. Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes. 
4. Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
5. Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
6. Pour a little aroma oil on top and serve.

Notes

Make ahead of time:

• Mix all of the ingredients for the broth in a bowl and refrigerate until you are ready to start cooking.
• Prep your vegetables and keep them in a storage container in the fridge, until you are ready to start cooking.
• Make you aroma oil ahead of time and keep it in a jar, on the kitchen counter.

Nutrition

• Serving Size: 1 bowl
• Calories: 510
• Sugar: 20.4g
• Sodium: 2927mg
• Fat: 30.5g
• Saturated Fat: 3.3g
• Unsaturated Fat: 19.8g
• Trans Fat: 0g
• Carbohydrates: 46.2g
• Fiber: 3.6g
• Protein: 11.7g
• Cholesterol: 28.7mg

Keywords: Noodle soup, lunch

Recipe Card powered by

Vegetable Champon
Pickled Plum.

This is the perfect summer pasta with flavors that are both refreshing and cleansing! Only 9 ingredients and 20 minutes of your time are needed to make this tangy and sweet wafu style spaghetti. It’s one of my favorite summer dishes!

What is the one food or flavor profile that makes you drool whenever you find yourself thinking about it?

For me it’s the combination of rice vinegar, soy sauce, and sesame oil which is very Japanese. It brightens up a dish and gives it that wafu taste I’ve come to love so much.

So whenever I make a Japanese style pasta, I like to use that flavor profile as the base of my sauce and build upon it.

What is Wafu (和風)?

Wafu is a term used in Japan to express things that have a “Japanese style”.

It can be used for architecture, food, art, fashion, music, and other categories. For example, wafu pasta, which means Japanese style pasta, is used when comparing a pasta with a Japanese taste, to one from abroad. The syllable ‘wa’ represents Japan, its philosophy, and its culture.

Ingredients for Chilled Japanese Tomato Pasta

• Tomatoes: You can use regular tomatoes or roma tomatoes. If you happen to have some delicious homegrown tomatoes, you will definitely want to use those! The flavor of the sauce will be heavily influenced by the quality of tomatoes you are using. I chose roma tomatoes this time because they looked and smelled the best.
• Soy sauce:  Soy sauce is one of the main ingredients for umami in Japanese cooking. Adding a little to this sauce will also add earthiness and a savory element.
• Rice vinegar: Plain rice vinegar is the magic ingredient that makes this dish so refreshing! The acidic taste has a strong presence and feels incredibly cleansing.
• Miso paste: I recommend using white miso paste or awase miso paste for this recipe. I often combine tomatoes and miso paste together because they go so well.
• Sugar: Since this sauce can be quite acidic and salty, a little sugar helps to balance out the sauce and tone it down.
• Dashi powder: Dashi powder impart such a lovely flavor to the sauce. Delicate yet very present, the smoky briny taste is unmistakable, making this dish truly Japanese.
• Sesame oil: Sesame oil adds nuttiness and also helps to tone down the acidity.
• Extra virgin olive oil: Use your best olive oil for this as it will be used as a flavor enhancer for the sauce.
• Shiso leaves: Shiso leaves add a lovely bright and herbaceous taste to the pasta, making it even more authentically Japanese.
• Pasta: You can technically use any type of pasta for this dish but I personally love thin spaghetti or vermicelli. The slurping action makes it so you fully enjoy the aroma of the sauce as it hits your tastebuds.

How to Make Japanese Tomato Pasta

1. Gather all of your kitchen tools and ingredients.
2. Fil a medium size pot with water and bring to a boil.
3. Meanwhile, cut an X across the skin of each tomato, going from the bottom almost up to the stem.
4. Add the tomatoes to the boiling water and boil for 10-20 seconds, until the skin starts to separate.
5. Take the tomatoes out of the water and turn the heat off. Discard the water and let the tomatoes cool for a few minutes.
6. Peel the tomatoes using your finger and remove the stem.
7. Add the tomatoes, soy sauce, rice vinegar, miso paste, sugar, dashi powder,  sesame oil,  and olive oil to a blender, and blend until smooth.
8. Transfer to a bowl and refrigerate.
9. Bring a large pot of salted water to boil and add the pasta. Cook until al dente, according to the directions on the box.
10. Drain and rinse under the pasta under cold water. Drain again, well.
11. Divide the pasta among bowls and pour the sauce over. Top with shiso leaves. Enjoy!

What to Serve with Japanese Tomato Pasta

The sauce is so full of flavor that it’s best to stick to side dishes that are on the milder side. And because this is more of a summer dish, I like to keep the entire meal on the lighter side.

While Italian pasta pairs beautifully with a basket of warm bread, wafu pasta is better with salads and dishes that have Japanese roots.

Some of my favorites are:

• Japanese egg drop soup (kakitamajiru) – This is a really easy and quick to make soup that’s similar to Chinese egg drop soup, but uses dashi instead of chicken broth. It’s a very light and delicate soup.
• Japanese watercress salad (cresson salada) – This is a traditional Japanese watercress salad with nutty and sweet flavors.
• Miso soup – My mother’s recipe for miso soup is my favorite. While most miso soups in the US contain tofu and seaweed, this one is made with onions that have absorbed all the good flavors of the broth.
• Green salad with carrot ginger dressing – This is the classic Japanese steakhouse salad dressing you find everywhere across the country. It’s also one of the most popular recipes on the blog.
• Wafu style grilled bell peppers – Slightly charred and tender grilled bell peppers served with a sweet and savory sauce, and topped with bonito flakes. So delicious!

Did you like this Chilled Japanese Tomato Pasta? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Chilled Japanese Tomato Pasta

Print Recipe

★★★★★

4.8 from 4 reviews

This is the perfect summer pasta with flavors that are both refreshing and cleansing! 

• Author: Caroline Phelps
• Prep Time: 15
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 8
• Category: Noodles
• Method: Blender
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Tomato Sauce

• 1/4 cup soy sauce
• 3 1/2 tablespoons rice vinegar
• 2 teaspoons miso paste
• 2 tablespoons sugar
• 1 1/2 teaspoon dashi granules
• 1 1/2 tablespoon sesame oil
• 1 tablespoon extra virgin olive oil
• 550gr tomatoes (about 3 roma tomatoes)
• Pinch of salt (optional)

Other Ingredients

• 1 pound dry spaghetti or angel hair spaghetti
• 4–6 shiso leaves, shredded

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a small pot of water to boil.
2. Cut an X across the skin of the tomatoes, starting from the top side opposite of the stem, all the way down to the stem.
3. Add the tomatoes to the boiling water and leave for 20-30 seconds, until the skin begins to peel.
4. Remove the tomatoes and place them on a flat surface. Let cool for a few minutes.
5. Peel the skin using your fingers and remove the stem with a paring knife or a stem corer.
6. Add the tomatoes and all of the remaining ingredients for the sauce in a blender, and blend until smooth.
7. Transfer the sauce to a bowl and refrigerate.
8. Bring a pot of salted water to boil and cook the spaghetti according to the directions on the package.
9. Drain and rinse under cold water. Drain well.
10. Divide the pasta into serving sizes and pour the sauce on top.
11. Top with shiso leaves and serve.

Notes

Store the sauce separate from the pasta, in an airtight storage container. It will keep refrigerated for up to 1 week.

Nutrition

• Serving Size: About 1 cup cooked spaghetti with 1/4 cup sauce
• Calories: 285
• Sugar: 6.9g
• Sodium: 216.8mg
• Fat: 5.4g
• Saturated Fat: 0.8g
• Unsaturated Fat: 1.6g
• Trans Fat: 0g
• Carbohydrates: 50.2g
• Fiber: 2.8g
• Protein: 8.9g
• Cholesterol: 0mg

Keywords: main, wafu

Recipe Card powered by

Chilled Japanese Tomato Shiso Pasta
Pickled Plum.

Hiyashi chuka is a popular summer dish that’s enjoyed during the dog days of summer in Japan because of its refreshing properties. However, I love it so much that I eat it year-round as a quick lunch or a lazy weekend meal. All my favorite textures and flavors can be found in this dish – crunch and chewy, sweet, sour, nutty, and savory. It’s exquisite and only takes 20 minutes to make, from start to finish. 

Any dish served with a soy sauce, vinegar, sugar, and sesame oil dressing is a personal favorite of mine. I’m so in love with this flavor combination that I could easily have it every single day for the rest of my life.

But hiyashi chuka comes with more than just a really delicious dressing. The combination of chewy ramen noodles paired with cold and crispy shredded lettuce and cucumber strips, savory omelette, and meaty shrimp, makes this dish, as perfect as they come.

The recipe on this blog is a very traditional one. It’s the one I’ve been eating since I was a little girl, so you could say it’s a vintage hiyashi chuka recipe . Enjoy!

What is Hiyashi Chuka?

Hiyashi chuka, which means “chilled Chinese” in Japanese, is a Japanese summer dish consisting of chilled ramen noodles topped with various ingredients such as tomato, cucumber, lettuce, tamagoyaki (sweet omelette), ham, charsiu pork, shrimp, menma (seasoned bamboo shoots), scallions, and beni shōga (pickled ginger). It’s served with a chūka-fū style dressing that’s sweet, nutty, and acidic, and a squirt of hot Japanese mustard (karashi mustard).

Other names for hiyashi chuka include reimen (Japanese for “chilled noodles”), which is often used in the Kansai region, and hiyashi ramen, which is used in the northern region of Hokkaido.

Ingredients for Hiyashi Chuka

• Ramen noodles: You can use fresh or dried ramen noodles for this recipe, I personally don’t have any preference. As long as the noodles are nice and chewy, they will work really well with this dish.
• Hiyashi chuka sauce: A mixture of soy sauce, rice vinegar, sugar, water, toasted sesame oil, and sesame seeds. It’s puckery sour, a little sweet and a little nutty. It’s absolutely delicious!
• Omelette: Since I’m not a huge fan of tamagoyaki as a topping for this dish (I don’t like the sweetness), I make a regular omelette instead. The omelette should be thin like a crepe so that it can be sliced into long ribbons.
• Shrimp: Look for US or Canada wild caught shrimp, or frozen ones with the Marine Stewardship Council (MSC) blue and white label. Not only are they better for the ocean life (overfishing is destroying marine life), they are also much better for you. Unlike shrimp imported from Vietnam, Thailand, India, or Bangladesh, which are farmed using antibiotics, in ponds that can be dirty with fecal matter and decay, and can be contaminated with bacteria such as E.coli, listeria, and MRSA. Whole Foods and Wegmans offer a better selection of sustainable seafood.
• Lettuce: Shredded lettuce adds a clean and refreshing element to this ramen noodle salad. It tastes just like summer on a plate!
• Tomatoes: The sweeter the tomato you can find, the better. And you can use any type of tomato for this dish.
• Cucumber: Another ingredient that makes this dish so refreshing is cucumber. Use kirby, Japanese, or English cucumber for the best crunch.
• Scallions: Use as much or as little you like. They add a nice crunch, a little sweetness and bitterness.

How to Make Hiyashi Chuka

For the full recipe, scroll to the bottom of the post.

• Gather all of your kitchen tools and ingredients.
• Whisk all of the ingredients for the dressing in a bowl and set aside.
• Slice the cucumber and tomato, and finely chop the scallions. Transfer to a plate and keep them separate.
• Shred the lettuce and transfer to a bowl or a plate.
• Add a little oil to a medium or large skillet and turn the heat to medium. Add the whisked egg and spread the mixture by tilting the skillet in a swirling motion, as thin as possible. Once the omelette is cooked, turn the heat off and grab a spatula. Fold each side to the center of the omelette so it’s rectangular shaped.
• Gently slide the omelette to a cutting board and let cool for a couple of minutes. Grab a knife and slice the omelette into thin strips. Set aside.
• Fill a pot with water and bring to a boil. Add the ramen noodles and cook according to the directions on the package. Fresh ramen noodles usually take about 2 minutes to cook, while dried noodles can take up to 5 minutes.
• Drain the noodles and run them under cold water. When the noodles are cold, drain them well and divide them among two shallow bowls.
• Add your toppings by placing them one next to another, until most of the noodles are covered.
• Pour the sauce over and serve with some hot Japanese mustard (karashi mustard).

Variations

Make it vegetarian by using smoked tofu instead of shrimp.

You can also use ham or charsiu pork if you don’t like shellfish.

Don’t be afraid to experiment with different topping ingredients. I often make hiyashi chuka using whatever I have in my fridge. As long as you have chewy ramen noodles and all the ingredients to make the dressing, your ramen noodle salad will be delicious.

Ramen Noodle Recipes

There is so much you can do with ramen noodles, the list of dishes is endless and keeps on growing! Whether they are served hot or cold, dry or in a broth, it’s hard to go wrong with ramen noodles since they seem to go well with just about everything.

Here are some of my favorite ramen noodles recipes, all easy ones you can make at home in no time:

• Shoyu ramen
• Spicy miso tsukemen
• Yakisoba
• Ramen noodle coleslaw
• Shio ramen

Did you like this Hiyashi Chuka Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Hiyashi Chuka (Chilled Ramen Noodles)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Make Hiyashi Chuka at home in just 20 minutes! Chewy ramen noodles tossed in a sweet, sour, nutty, and savory sauce – it’s the best!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Noodles
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

Hiyashi chuka sauce

• 3 tablespoons plain rice vinegar
• 1 tablespoon sugar
• 3 tablespoons soy sauce (or Tamari for gluten free)
• 1 tablespoon water
• 1 tablespoon roasted or toasted sesame oil or chili oil
• 1/2 tablespoon white sesame seeds

Noodles

• 12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).

Toppings

• 2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).
• 1/4 English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber
• 4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).
• 1/2 cup shredded iceberg lettuce
• 2 scallions, thinly sliced on the bias
• 6 cherry tomatoes, sliced in half, or 1/2 small tomato, cut into 6 wedges
• Hot Japanese mustard (karashi mustard) – optional but highly recommended!

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk all the ingredients for the sauce until the sugar has dissolved, and set aside. 
2. Brush a medium size pan with a little oil and turn the heat to medium. When the pan is hot, add the whisked eggs and spread them to create a thin crepe. Cook for 1-2 minutes, until the omelette is cooked. Fold each side to the center so the omelette is rectangular shaped. Turn the heat off, transfer the omelette to a cutting board. Let cool for 2-3 minute.
3. Grab a chef’s knife and slice the omelette into thin strips. Set aside. 
4. Boil the ramen noodles according to the directions on the package (usually around 2-3 minutes for fresh noodles). 
5. Drain and rinse under cold water. Drain again well and divide the noodles among two serving bowls. 
6. Divide the toppings and arrange them nicely on top of the noodles. 
7. Pour the sauce on top and serve with hot Japanese mustard (karashi mustard).

Notes

To make the cooking process even faster, make the sauce ahead of time and keep it in the fridge for up to 1 month.

 

Nutrition

• Serving Size: 1 bowl
• Calories: 496
• Sugar: 23g
• Sodium: 748.2mg
• Fat: 16.5g
• Saturated Fat: 3.4g
• Unsaturated Fat: 5.3g
• Trans Fat: 0g
• Carbohydrates: 69g
• Fiber: 3.4g
• Protein: 19g
• Cholesterol: 251.4mg

Keywords: main, brunch

Recipe Card powered by

Hiyashi Chuka (Chilled Ramen Salad)
Pickled Plum.

Kitsune udon is a traditional udon noodle soup that hits the spot whenever I’m in the mood for comfort food that’s not too heavy. The noodles are served in a delicate, salty, and umami broth and is topped with sweet inari age pouches. It’s delicious, comforting, and only takes 15 minutes to make from start to finish!

What is Kitsune Udon?

Kitsune udon, which literally mean fox udon, is a simple soup made of udon noodles served with a dashi based broth, and topped with seasoned deep fried tofu pouches (inari age), narutomaki fish cakes, and scallions. It’s one of the most popular udon dishes that can be enjoyed all year long.

While it’s most often served as a hot dish, during the summer months, kitsune udon can also be served cold with a chilled dashi broth. The dish is called hiyashi kitsune udon (冷やしきつねうどん) in Japanese.

Why is it Called Kitsune Udon?

No one knows exactly how this dish got its name but there are a couple of ideas floating around that could explain its origin.

The first one is based on a famous Japanese fable that mentions the love that foxes have for aburaage. Since this dish is topped with deep fried tofu pouches, some speculate that may be the reason why it was named after them.

The other theory is that the color of the tofu pouches is similar to the color of a fox’s fur. In Japan, you will often hear people mention that something must be cooked until it is the color of kitsune, when giving cooking directions.

Ingredients for Kitsune Udon

• Udon noodles: Fresh or frozen udon noodles are better than dry ones because of their thicker and chewier texture, which plays an important role in the success of the dish.
• Broth: Udon broth is generally milder than the broth that is served with ramen or soba. For this recipe I’m using a mix of kombu, dashi, soy sauce, mirin, and salt.
• Inari age: Inari age are deep fried tofu pouches that have been cooked in a mixture of soy sauce,  sugar, and mirin. Typically you will find one large piece of inari age as a topping for the noodle soup but you can use as many a you like. You can buy them at the store or online (I got mine on Amazon), or you can scroll down to learn how to make inari age.
• Scallions: Chopped scallions deliver a refreshing and slightly sweet crunch to the dish. I mention using two for this recipe but feel free to use more. I personally find that you can never use too many scallions!
• Narutomaki: Those are the swirly pink and white fish cakes you see in anime cartoon food and many Japanese soup noodle dishes. I couldn’t find the traditional narutomaki design but these ones taste just the same.
• Additional optional toppings: If you would like to dress up your noodles even more, add a sheet of nori and sprinkle some ichimi powder (red chili flakes).

Kitchen Tools Needed

• Chef’s knife to prep the ingredients
• Cutting board
• 2 pots (one for making the broth, the other to boil the noodles)
• Strainer
• Serving bowls
• Chopsticks
• Spoons

How to Make Kitsune Udon

1. Gather all of your kitchen tools and cooking ingredients.
2. Prep your toppings and set them aside.
3. Add all of the ingredients for the dashi broth to a pot and let sit for 15 minutes.
4. Turn the heat to medium high and bring the broth to a boil. When the broth is boiling, take the kombu out and discard it.
5. Turn the heat down to low, cover, and cook for 5 minutes.
6. Meanwhile, bring another pot of water to boil. Add the udon noodles and cook according to the directions on the package. Usually, fresh and frozen udon noodles take 2-3 minutes to cook.
7. Drain the noodles and divide them among two bowls.
8. Pour the dashi broth and top with inari age, scallions, and narutomaki. Enjoy!

How to Make Inari age

To make inari age you will need:

• 4-6 aburaage (deep fried tofu pouches) which you can find at your local Japanese or Asian grocery store
• 200ml  dashi
• 2 tablespoons soy sauce
• 2 tablespoon sugar
• 1 tablespoon sake
• 2 tablespoon water

Directions:

1. Cut the aburaage in half and set aside.
2. Mix the remaining ingredients in a sauce pan and add the aburaage.
3. Bring to a boil and lower the heat to a bubbling simmer. Cover and simmer for 15 minutes.
4. Turn the heat off and transfer the aburaage to a plate. Let cool to room temperature and use.

Make it Vegan

You can easily make a vegan version of kitsune udon since dashi made from bonito flakes can easily be switched to kombu dashi, which is made from seaweed.

You can either buy kombu dashi in granulated form, which is sold just like regular dashi, or you can make it from scratch. I personally prefer the granulated form because it’s more flavorful and is ready to use.

Making vegan dashi from scratch is very easy:

Cut a 6″x 6″ piece of kombu and add it to a liter of water (4 cups). Let it soak for at least 3 hours or overnight for a stronger flavor. Take the kombu out and store your vegan dashi in a jar or container with a lid. It will keep for up to 5 days, refrigerated.

What to Serve with Kitsune Udon

Kitsune udon is a fairly light dish to eat so I recommend serving it with a couple of sides if you are having it as a main. Some of my favorite Japanese side dishes to serve with this delicious noodle soup are:

• Tamagoyaki
• Maki sushi
• Iceberg or romaine salad with Japanese carrot ginger dressing
• Edamame with soy and sesame sauce
• Nasu dengaku

Did you like this Kitsune Udon Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Kitsune Udon (きつねうどん)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Kitsune udon is a traditional udon noodle soup served in a delicate, salty, and umami broth and is topped with sweet inari age pouches. It’s delicious, comforting, and only takes 15 minutes to make from start to finish!

 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 2 packets fresh or frozen udon noodles, or 8 oz dry udon noodles
• 2 pieces inari age (seasoned deep fried tofu pouches)
• 2 scallions, finely chopped
• Narutomaki (fish cakes), optional
• Nori, optional
• Shichimi or ichimi togarashi (red pepper flakes), optional

For the dashi broth

• 5 cups dashi (or 5 teaspoons dashi powder mixed with 5 cups water) or kombu dashi for vegan version
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoons mirin
• 1/2 tsp salt
• 3-inch piece kombu (dried kelp)

Cook Mode Prevent your screen from going dark

Instructions

1. Mix all the ingredients for the dashi broth in a pot and let sit for 15 minutes. Bring to a boil and take the kombu out. You can discard it or cut it into strips and pan fry it with a little sesame oil and soy sauce. It makes a good side dish this way. Lower the heat to a simmer, cover, and cook for 5 minutes. Taste the broth and add a little salt if needed. 
2. Meanwhile, boil another pot of water and cook the udon noodles according to the directions on the package. Drain well. 
3. Divide the broth and noodles among two bowls and top with inari age, scallions, narutomaki, nori, and shichimi. Serve.

Notes

Vegan dashi

1. Cut a 6″x 6″ piece of kombu and add it to a liter of water (4 cups).
2. Let it soak for at least 3 hours or overnight for a stronger flavor.
3. Take the kombu out and store your vegan dashi in a jar or container with a lid.

The broth can be refrigerated for up to 5 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 482
• Sugar: 4.8g
• Sodium: 2390mg
• Fat: 7.2g
• Saturated Fat: 1g
• Unsaturated Fat: 3.6g
• Trans Fat: 0g
• Carbohydrates: 78.7g
• Fiber: 1.3g
• Protein: 16.2g
• Cholesterol: 0mg

Keywords: Noodle soup, lunch

Recipe Card powered by

Kitsune Udon (きつねうどん)
Pickled Plum.