18 Delicious Asian Egg Noodle Recipes Savory

Dive into the world of Asian cuisine with our roundup of 18 Delicious Asian Egg Noodle Recipes that promise to turn your dinner routine into an exciting culinary adventure! Whether you’re craving something quick, comforting, or packed with seasonal flavors, these savory dishes are sure to satisfy. Perfect for home cooks looking to spice up their meal plans, each recipe is a ticket to deliciousness. Let’s get cooking!

Stir-Fried Asian Egg Noodles with Chicken and Vegetables

Whip up this vibrant Stir-Fried Asian Egg Noodles with Chicken and Vegetables for a quick, flavorful weeknight dinner that’s sure to impress.

Ingredients

• 8 oz dried Asian egg noodles
• 2 tbsp vegetable oil, divided
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups mixed vegetables (bell peppers, carrots, and snap peas), thinly sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Cook the egg noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 5-7 minutes until fully cooked. Remove and set aside.
3. In the same wok, heat the remaining 1 tbsp vegetable oil. Add the mixed vegetables and garlic, stir-frying for 3-4 minutes until crisp-tender.
4. Return the chicken to the wok. Add the cooked noodles, soy sauce, oyster sauce, sugar, and red pepper flakes. Toss everything together and stir-fry for 2-3 minutes until well combined and heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the perfect balance of savory, sweet, and spicy flavors, all tossed with chewy noodles for a satisfying bite every time.

Tip: For an extra kick, drizzle with a bit of sriracha or chili oil before serving.

Spicy Szechuan Egg Noodles with Peanuts

Get ready to spice up your dinner routine with these Spicy Szechuan Egg Noodles with Peanuts, a dish that packs a punch of flavor and a satisfying crunch.

Ingredients

• 8 oz egg noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Szechuan sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup roasted peanuts, roughly chopped
• 2 green onions, sliced

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Stir in the Szechuan sauce, soy sauce, sugar, and red pepper flakes, cooking for another minute to blend the flavors.
4. Add the cooked noodles to the pan, tossing well to coat them evenly with the sauce.
5. Remove from heat and sprinkle with chopped peanuts and green onions before serving.

The magic of this dish lies in the bold Szechuan sauce paired with the crunch of peanuts, creating a texture and flavor contrast that’s irresistibly good.

Tip: For an extra kick, add a drizzle of chili oil before serving.

Asian Egg Noodle Soup with Shrimp and Bok Choy

Warm up with this comforting Asian Egg Noodle Soup, brimming with succulent shrimp and crisp bok choy, perfect for a quick yet satisfying meal.

Ingredients

• 8 oz Asian egg noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 4 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 lb shrimp, peeled and deveined
• 2 heads bok choy, chopped
• 2 green onions, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 2 cloves minced garlic and 1 inch sliced ginger, sautéing for 1 minute until fragrant.
2. Pour in 4 cups chicken broth, 1 tbsp soy sauce, and 1 tsp sesame oil. Bring to a boil, then reduce heat to simmer for 5 minutes.
3. Add the egg noodles to the pot, cooking for 3 minutes until just tender.
4. Stir in the shrimp and bok choy, cooking for another 3 minutes until the shrimp are pink and opaque.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Garnish with green onions before serving.

The magic of this soup lies in the harmony of flavors—the richness of the broth, the sweetness of the shrimp, and the freshness of the bok choy create a bowl that’s both nourishing and exciting.

Tip: For an extra kick, add a dash of chili oil or a sprinkle of red pepper flakes to your bowl.

Beef and Broccoli Asian Egg Noodle Stir Fry

Craving a quick and flavorful weeknight dinner? This Beef and Broccoli Asian Egg Noodle Stir Fry brings the takeout experience right to your kitchen with minimal fuss.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 8 oz Asian egg noodles
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp oyster sauce
• 1/2 tsp red pepper flakes
• 1/2 cup beef broth
• 1 tbsp cornstarch
• 2 green onions, sliced

Instructions

1. Cook the Asian egg noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flank steak and stir-fry for 2-3 minutes until just browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir-fry the broccoli florets and minced garlic for 2 minutes until the broccoli is bright green.
4. In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, red pepper flakes, beef broth, and cornstarch. Pour the sauce over the broccoli in the skillet.
5. Return the beef to the skillet and add the cooked noodles. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the noodles evenly.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of noodle, offering a perfect balance of sweet, savory, and spicy in every bite.

Tip: For an extra tender beef, marinate the sliced flank steak in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Vegetarian Asian Egg Noodles with Tofu and Mushrooms

Whip up a quick and satisfying meal with these Vegetarian Asian Egg Noodles, packed with crispy tofu and earthy mushrooms for a delightful texture contrast.

Ingredients

• 8 oz dried Asian egg noodles
• 2 tbsp vegetable oil, divided
• 14 oz firm tofu, pressed and cubed
• 2 cups sliced mushrooms (shiitake or cremini)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tsp red pepper flakes (optional)

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add mushrooms and cook until they start to soften, about 3 minutes.
4. Stir in garlic and ginger, cooking for 1 minute until fragrant. Add soy sauce, hoisin sauce, and sesame oil, stirring to combine.
5. Return the tofu to the skillet, add the cooked noodles, and toss everything together until well coated and heated through, about 2 minutes.
6. Garnish with green onions and red pepper flakes if using, then serve immediately.

The magic of this dish lies in the crispy tofu paired with the savory, slightly sweet sauce clinging to every noodle—perfect for when you crave something hearty yet light.

Tip: Pressing the tofu beforehand ensures it gets extra crispy. Just wrap it in a clean towel and place a heavy object on top for 15 minutes.

Thai Peanut Sauce Asian Egg Noodles

Whip up this Thai Peanut Sauce Asian Egg Noodles for a quick, flavorful meal that’s sure to impress with its creamy texture and bold flavors.

Ingredients

• 8 oz Asian egg noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 cup water
• 2 green onions, sliced
• 1/4 cup chopped peanuts

Instructions

1. Cook the Asian egg noodles according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, red pepper flakes, and water until smooth.
3. Toss the cooked noodles with the peanut sauce until evenly coated.
4. Garnish with sliced green onions and chopped peanuts before serving.

The magic of this dish lies in the harmony of sweet, salty, and spicy notes, all brought together by the rich peanut sauce. It’s a perfect example of how simple ingredients can create a complex flavor profile.

Tip: For an extra crunch, toast the chopped peanuts in a dry pan over medium heat for 2-3 minutes before garnishing.

Asian Egg Noodles with Char Siu Pork

Bring the vibrant flavors of your favorite takeout right into your kitchen with this easy Asian Egg Noodles with Char Siu Pork recipe.

Ingredients

• 8 oz dried Asian egg noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup Char Siu pork, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 cup green onions, sliced
• 1/2 cup bean sprouts

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the Char Siu pork to the pan and stir-fry for 2 minutes until heated through.
4. Stir in the cooked noodles, soy sauce, hoisin sauce, and sesame oil. Toss everything together for another 2 minutes until well combined and heated through.
5. Remove from heat and garnish with green onions and bean sprouts before serving.

The magic of this dish lies in the perfect balance of sweet and savory, with the Char Siu pork adding a smoky depth that’s irresistible.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Singapore Style Curry Egg Noodles

Bring a taste of Singapore to your kitchen with these aromatic and spicy curry egg noodles, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 8 oz egg noodles
• 2 tbsp vegetable oil
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, and bell peppers, sautéing for 3 minutes until softened.
3. Stir in the curry powder and turmeric, cooking for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Add the soy sauce, sugar, and salt, stirring to combine.
5. Add the cooked noodles to the pan, tossing to coat them evenly in the sauce. Cook for another 2 minutes until the noodles are heated through.
6. Remove from heat and drizzle with lime juice. Garnish with fresh cilantro before serving.

The magic of this dish lies in the balance of creamy coconut milk with the sharpness of lime and the heat of curry, creating a symphony of flavors that’s unmistakably Singaporean.

Tip: For an extra kick, add a teaspoon of chili paste to the sauce while simmering.

Asian Egg Noodle Salad with Sesame Dressing

This Asian Egg Noodle Salad with Sesame Dressing is a refreshing twist on pasta salad, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 8 oz Asian egg noodles
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook the Asian egg noodles according to package instructions, then rinse under cold water and drain well.
2. In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 clove minced garlic, and 1/2 tsp grated ginger to make the dressing.
3. In a large bowl, combine the cooled noodles, shredded carrots, sliced cucumber, and green onions.
4. Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
5. Sprinkle 1 tbsp sesame seeds on top before serving.

The magic of this dish lies in the balance of textures—the chewiness of the noodles against the crunch of fresh veggies, all brought together by that rich, nutty sesame dressing.

Tip: For an extra kick, add a pinch of red pepper flakes to the dressing.

Garlic Butter Asian Egg Noodles with Scallops

Dive into the rich, buttery flavors of these Garlic Butter Asian Egg Noodles, topped with perfectly seared scallops for a luxurious twist on a weeknight favorite.

Ingredients

• 8 oz Asian egg noodles
• 12 large scallops, patted dry
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 scallions, thinly sliced

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season scallops with black pepper and sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Stir in soy sauce, oyster sauce, and sugar, then add the cooked noodles. Toss to coat evenly and cook for 2 minutes.
5. Return the scallops to the skillet, gently mixing them into the noodles. Cook for an additional minute to warm through.
6. Garnish with sliced scallions before serving.

The magic of this dish lies in the caramelized edges of the scallops against the silky, garlicky noodles—a contrast that’s sure to impress.

Tip: For an extra flavor boost, drizzle a little sesame oil over the finished dish.

Asian Egg Noodles with Black Bean Sauce

Dive into the rich, umami-packed flavors of this Asian Egg Noodles with Black Bean Sauce, a dish that brings the essence of street food right to your kitchen.

Ingredients

• 8 oz dried Asian egg noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 1 cup bell peppers, thinly sliced
• 1 cup carrots, julienned
• 2 green onions, sliced

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Stir in the black bean sauce, soy sauce, sugar, and chicken broth, bringing the mixture to a simmer.
4. Add the bell peppers and carrots to the wok, stir-frying for 3-4 minutes until the vegetables are just tender.
5. Toss in the cooked noodles and green onions, stirring everything together until well coated and heated through, about 2 minutes.

The magic of this dish lies in the bold contrast between the savory black bean sauce and the crisp, fresh vegetables, creating a texture and flavor symphony that’s irresistibly satisfying.

Tip: For an extra kick, add a teaspoon of chili paste to the sauce mixture before simmering.

Sweet and Sour Asian Egg Noodles with Pineapple

Bring a taste of the tropics to your table with these Sweet and Sour Asian Egg Noodles with Pineapple, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 8 oz egg noodles
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the bell pepper and carrot to the skillet, cooking for 3-4 minutes until slightly softened.
4. Stir in the pineapple chunks, soy sauce, rice vinegar, and brown sugar, bringing the mixture to a simmer for 2 minutes.
5. Add the cooked noodles to the skillet, tossing everything together until well combined and heated through, about 2 minutes.
6. Garnish with sliced green onions before serving.

The juicy pineapple and crisp vegetables create a delightful contrast with the tender noodles, while the sweet and sour sauce ties it all together with a punch of flavor.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Asian Egg Noodles with Duck and Hoisin Sauce

Dive into the rich flavors of this Asian Egg Noodles with Duck and Hoisin Sauce, a dish that brings a gourmet twist to your weeknight dinner routine.

Ingredients

• 8 oz Asian egg noodles
• 2 duck breasts, skin on
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green onions, sliced
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Score the duck skin in a crosshatch pattern and season both sides with salt and black pepper.
2. Heat vegetable oil in an oven-proof skillet over medium heat. Place duck breasts skin-side down and cook for 5 minutes until the skin is crispy. Flip and cook for another 2 minutes.
3. Transfer the skillet to the oven and roast for 10 minutes for medium-rare. Let the duck rest for 5 minutes before slicing.
4. Meanwhile, cook the egg noodles according to package instructions. Drain and toss with sesame oil.
5. In a small bowl, whisk together hoisin sauce, soy sauce, honey, garlic, and ginger.
6. Heat a large pan over medium heat. Add the noodles, sliced duck, and hoisin mixture. Toss everything together for 2 minutes until well coated and heated through.
7. Garnish with green onions before serving.

The magic of this dish lies in the crispy duck skin paired with the sweet and savory hoisin glaze, creating a perfect balance of textures and flavors.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Lemon Grass Chicken with Asian Egg Noodles

Bring a taste of Southeast Asia to your kitchen with this vibrant Lemon Grass Chicken paired with silky Asian Egg Noodles, a dish that’s as fragrant as it is flavorful.

Ingredients

• 2 stalks lemongrass, tender inner part only, finely minced
• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 8 oz Asian egg noodles
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes.
2. Add minced lemongrass, garlic, and ginger to the skillet. Cook for 1 minute until fragrant.
3. Stir in soy sauce, fish sauce, brown sugar, and red pepper flakes. Cook for another 2 minutes, allowing the chicken to caramelize slightly.
4. Meanwhile, cook Asian egg noodles according to package instructions. Drain and set aside.
5. Toss the cooked noodles with the chicken mixture until well combined. Garnish with cilantro and serve with lime wedges on the side.

The magic of this dish lies in the lemongrass’s citrusy punch, perfectly balanced by the savory depth of fish sauce and the sweetness of brown sugar.

Tip: For an extra layer of flavor, let the chicken marinate in the soy sauce, fish sauce, and brown sugar mixture for 30 minutes before cooking.

Asian Egg Noodles with Spicy Korean Gochujang Sauce

Spice up your dinner routine with these Asian Egg Noodles tossed in a fiery Korean Gochujang sauce, a perfect blend of sweet, spicy, and umami flavors that come together in under 30 minutes.

Ingredients

• 8 oz Asian egg noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Cook the Asian egg noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in Gochujang, soy sauce, honey, and sesame oil, mixing well to combine. Cook for another minute to meld the flavors.
4. Add the cooked noodles to the pan, tossing thoroughly to coat them in the spicy sauce.
5. Garnish with sliced green onions and sesame seeds before serving.

The magic of this dish lies in the Gochujang sauce, which delivers a deep, complex heat that’s beautifully balanced by the sweetness of honey and the nuttiness of sesame oil.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Crispy Asian Egg Noodle Pancake with Seafood

Transform your dinner into a crispy, savory delight with this Crispy Asian Egg Noodle Pancake with Seafood, a dish that combines textures and flavors in every bite.

Ingredients

• 8 oz dried egg noodles
• 1/2 lb mixed seafood (shrimp, scallops, and squid)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 2 green onions, thinly sliced
• 1/2 cup bean sprouts

Instructions

1. Cook the egg noodles according to package instructions, drain, and set aside.
2. In a large bowl, mix the cooked noodles with soy sauce, sesame oil, sugar, and salt until well combined.
3. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Spread the noodle mixture evenly in the skillet, pressing down to form a pancake. Cook for 5 minutes until the bottom is crispy.
4. Carefully flip the noodle pancake and add the remaining 1 tbsp vegetable oil around the edges. Cook for another 5 minutes until the other side is crispy.
5. Push the noodle pancake to one side of the skillet. Add the mixed seafood and green onions to the other side. Cook for 3-4 minutes until the seafood is just done.
6. Combine the seafood with the noodle pancake, top with bean sprouts, and serve immediately.

The magic of this dish lies in the contrast between the crispy noodle pancake and the tender seafood, all brought together with a hint of sesame and soy.

Tip: For an extra crispy pancake, press down firmly with a spatula while cooking and resist the urge to move it around.

Asian Egg Noodles with Coconut Curry Sauce

Warm up your kitchen with these Asian Egg Noodles bathed in a creamy Coconut Curry Sauce, a dish that promises a comforting blend of flavors with just the right amount of spice.

Ingredients

• 8 oz Asian egg noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Cook the Asian egg noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the red curry paste and cook for another minute to release its flavors.
4. Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine. Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
5. Add the cooked noodles to the pan, tossing them in the sauce until evenly coated. Cook for an additional 2 minutes to heat through.
6. Remove from heat and stir in the lime juice and chopped cilantro.

The magic of this dish lies in the harmony of creamy coconut milk with the boldness of red curry paste, creating a sauce that clings perfectly to every strand of noodle.

Tip: For an extra crunch, top with a handful of crushed peanuts before serving.

Asian Egg Noodles with Teriyaki Glazed Salmon

Bring a taste of the Pacific to your dinner table with this Asian Egg Noodles with Teriyaki Glazed Salmon recipe, a perfect blend of sweet and savory flavors that come together in under 30 minutes.

Ingredients

• 8 oz Asian egg noodles
• 2 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and place the salmon fillets on it. Brush each fillet with 2 tbsp of teriyaki sauce and sprinkle with brown sugar. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. While the salmon bakes, cook the Asian egg noodles according to package instructions. Drain and set aside.
3. Heat olive oil and sesame oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the cooked noodles to the skillet, tossing with the remaining 2 tbsp of teriyaki sauce. Cook for 2 minutes, stirring constantly, until everything is well combined and heated through.
5. Serve the noodles topped with the teriyaki glazed salmon. Garnish with sliced green onions and sesame seeds.

The magic of this dish lies in the caramelized teriyaki glaze on the salmon, which pairs beautifully with the savory, slightly spicy noodles for a meal that’s both elegant and effortless.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before garnishing.

Conclusion

We hope this roundup of 18 delicious Asian egg noodle recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the noodle love. Happy cooking!