5 Tasty Noodle Recipes

Enjoy the weekend with one (or more) of these 5 easy to prepare tasty noodle recipes. Combine the noodles with delicious meats such as beef, chicken, or pork. An addition of healthy vegetable mixes like sprouts, bell pepper, carrots, white onion, broccoli, and cabbage will keep a balance of healthy and delicious noodle recipes for lunch and dinner.

1. Tsukemen Dipping Noodles

Ingredients:

• 1 tbsp bonito flour
• 1 tbsp sesame oil
• 1 tsp chicken stock powder
• 1 cup noodle for tsukemen
• 1 1/2 cups water
• 1/4 cup soy sauce
• 1/4 cup green onion (chopped)
• a pinch of thai pepper

• 1/2 soft-boiled egg
• sliced roast pork
• some sprouts
• some shredded red pepper

Instructions:

This recipe is good for one serving.

Boil tsukemen noodles in a small pot.
Rinse and drain.
Transfer to a plate.
Put other ingredients on the side like 1/2 soft-boiled egg, sliced roast pork, some sprouts, and some shredded red pepper.
Set aside.

Set a saucepan over medium heat.
Add 1 1/2 cups of water, 1 tbsp bonito flour, 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tsp chicken stock powder, and 1/4 cup chopped green onion.
Mix well and let it boil.
Remove from the heat once it boils.
Transfer to a bowl.
Serve with the noodles.
Enjoy!

2. Beef Noodle Soup

Ingredients:

• 2 bundles flour noodles
• 2 cups bok choy

• 2 lbs beef shank
• 3 halved scallions
• 5 ginger slices
• 3 pcs star anise

• 1/2 cup vegetable oil
• 3 scallions
• 3 ginger slices
• 6 garlic cloves
• 2 halved red chilies
• 3 pcs star anise
• 1 large white onion (sliced)
• 1 pc rock sugar
• 3 tbsp spicy bean paste
• 1/2 cup dark soy sauce
• 1/2 cup rice wine
• 1/2 cup light soy sauce
• 2 tomatoes (sliced)
• 1 tsp white pepper
• 1 tsp salt
• 5 bay leaves

Instructions:

For the Beef:

Set a large pot over high heat.
Fill with water.
Add 2 lbs of beef shank, 3 halved scallions, 5 ginger slices, and 3 pieces of star anise.
Cover the lid.
Let it boil for 5 minutes.
Remove the beef shank once it boils.
Put in a bowl of water to cool down.
Cut into thick slices.
Set aside.

For the Soup:

Set a large frying pan over medium-high heat.
Add 1/2 cup of vegetable oil and warm it up.
Add 3 scallions, 3 ginger slices, 6 garlic cloves, 2 halved red chilies, 3 pieces star anise, sliced white onion, and 1 piece of rock sugar.
Mix well and let it cook.
Add 3 tbsp spicy bean paste.
Mix until onions are soft.
Add sliced and cooked beef shanks.
Add 1/2 cup dark soy sauce, 1/2 cup rice wine, and 1/2 cup light soy sauce.
Mix well.
Add tomato slices.
Stir for 8-10 minutes.
Remove from the heat and transfer to a large pot.
Set it over medium-high heat.
Fill with water and make sure it covers the beef shanks.
Season with 1 tsp white pepper and 1 tsp salt.
Put 5 bay leaves.
Cover the lid.
Reduce to low heat.
Let it simmer for 2 hours or until beef is tender.

For the Noodles and Bok Choy:

Meanwhile, boil 2 bundles of flour noodles in a large pot.
Remove the noodles once cooked.
Transfer to a bowl and set aside.
In the same pot, boil 2 cups bok choy.
Remove the bok choy once cooked.
Transfer to the same bowl with the noodles.
Add beef and soup into the bowl.
You can opt to garnish with chopped green onions and red bell pepper.
Serve and enjoy!

3. Beef & Broccoli Chow Mein

Ingredients:

For the noodles:

• 3 packs instant Ramen
• 8 cups boiling water

For the sauce:

• 1 garlic clove (chopped)
• 1 tsp cornstarch
• 2 tbsp sesame oil
• juice of a lime
• 1/4 cup + 1 tbsp soy sauce

For the beef and broccoli:

• 2 cups broccoli
• 1 tsp olive oil + 1 tsp olive oil
• 3/4 lb flank steak
• 2 tbsp sauce
• 1/2 white onion (chopped)

• 1 tsp olive oil
• remaining sauce

For garnishing:

• chopped cilantro
• chopped green onion
• some sesame seeds

Instructions:

For the noodles:

In a large mixing bowl, add 3 instant Ramen and 8 cups of boiling water.
Let it soak for six minutes.
Drain and cool once done.
Set aside.

For the sauce:

In a small mixing bowl, add chopped garlic, 1 tsp cornstarch, 2 tbsp sesame oil, juice of a lime, and 1/4 cup + 1 tbsp of soy sauce.
Mix well.
Set aside.

For the beef and broccoli:

In a microwave-proof bowl, add two cups of broccoli.
Place inside the microwave for 1 1/2 minutes.
Set aside.

Set a skillet over medium-high heat.
Heat 1 tsp of olive oil.
Add 3/4 lb of flank steak and 2 tbsp of the sauce prepared earlier.
Stir and cook until color changes.
Once cooked, remove steak from the skillet and transfer to a plate.
In the same skillet, add another 1 tsp of olive oil.
Add chopped white onion and saute until soft.
Add broccoli.
Stir fry for a few minutes.
Remove from the heat and set aside.

Set another skillet over medium-high heat.
Add 1 tsp of olive oil and warm it up.
Add the remaining sauce set aside earlier.
Add the Ramen noodles set aside earlier.
Mix well to coat the noodles.
Add the broccoli mixture and beef.
Stir fry for a few minutes.
Remove from the heat and transfer to a plate.
You can opt to garnish with chopped green onion, cilantro, and some sesame seeds.
Serve and enjoy!

4. Curry Noodle Soup

Ingredients:

• 2 tbsp refined coconut oil
• 3 garlic cloves (chopped)
• 1 tbsp ginger (chopped)
• 2 1/2 tbsp red curry paste
• 15 oz can of coconut milk
• 3 cups vegetable broth
• 1 tbsp agave
• 8 oz rice noodles
• 1/2 block tofu (cut into small squares)
• 2 cups broccoli
• 1 red bell pepper (julienned)
• 1 tbsp lime juice
• pinch of salt
• chopped cilantro (optional for garnishing)

Instructions:

Set a large pot over medium heat.
Add 2 tbsp refined coconut oil and let it melt.
Saute chopped garlic cloves and ginger.
Add 2 1/2 tbsp red curry paste and stir until well combined.
Add 15 oz can of coconut milk, 3 cups of vegetable broth, and 1 tbsp of agave.
Mix well and bring to a boil.
Add 8 oz of rice noodles and let it cook for 2 minutes.
Stir the noodles to keep them from sticking to each other.
Add tofu, broccoli, and red bell pepper.
Stir and cook for 3-5 minutes.
Add 1 tbsp of lime juice and a pinch of salt to taste.
Stir well.
Remove from the heat and transfer to a bowl.
You can opt to garnish with cilantro.
Serve immediately and enjoy!

5. Chicken Chow Mein

Ingredients:

For sauce:

• 1/3 cup soy sauce
• 1 tbsp ginger (chopped)
• 1 tbsp garlic (chopped)
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1/4 tsp red pepper flakes
• pinch of pepper to taste

• 2 chicken breasts (cubed)
• sesame oil
• 1/2 white onion (sliced)
• 3 stalks celery (chopped)
• 4 carrots (julienned)
• 3 cups cabbage (chopped)
• 2 packs Ramen Noodles
• 1 1/2 cups chicken broth

• chopped green onion (optional for garnishing)

Instructions:

For sauce:

In a medium bowl, add soy sauce, chopped ginger, chopped garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and a pinch of pepper to taste.
Mix well.
Set aside.

Put the cubed chicken breasts inside a ziplock bag.
Pour half of the sauce set aside earlier.
Set aside the remaining half.
Let it marinate for an hour.

Set a pot over medium-high heat.
Add the marinated chicken cubes.
Stir and let it cook until color changes.
Remove from the pot and transfer to a plate.
In the same pot, add some sesame oil.
Add sliced white onion, chopped celery, julienned carrots, and chopped cabbage.
Stir fry until vegetables are soft.
Add 2 packs of Ramen noodles and 1 1/2 cups of chicken broth.
Cover the lid.
Let it simmer for 5 minutes or until noodles are cooked well.
Add cooked chicken and the remaining sauce that was set aside earlier.
Mix well.
Remove from the heat and transfer to a plate.
Garnish with chopped green onion.
Serve immediately and enjoy!

Images – https://www.youtube.com/watch?v=gElJoZHod-U