Asian Noodle Recipes

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16h

Brittany Marie

thai noodle soup in a bowl with chopsticks and bread on the side

Easy Thai Red Curry

Thai Red Curry Noodle Soup

Noodles And Chicken

Red Curry Noodle Soup

Thai Red Curry Noodle Soup

A lightly creamy soup filled with vibrant, Thai-inspired flavors, slurpy noodles, and tender chicken, this easy Thai Red Curry Noodle Soup is a crave-worthy, weeknight meal. Get the recipe at SoupAddict.com.

a bowl filled with macaroni and cheese on top of a table next to chopsticks

Marion Grasby Recipes Noodles

Chilli Cheese Ramen Noodles | Marion's Kitchen

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Chicken Tortilla Soup

One Pot Saucy Peanut Butter Satay Noodles with Chicken

These super saucy peanut noodles, inspired by the classic satay chicken, are a fabulous one-pot meal for any day of the week. Slippery noodles, a nutty, creamy coconutty sauce, lots of fresh herbs, and a sticky gochujang chicken topping make for a seriously tasty idea for the whole family.

a bowl of noodle soup with chopsticks on the table next to it

Spicy Cabbage Noodle Soup

Spicy Cabbage Noodle Soup - This Savory Vegan

a bowl filled with noodles and meat next to some condiments on a table

Sichuan Noodle Soup

Spicy Tan Tan Ramen

Tan Tan Noodles

Spicy Yakisoba Noodles

Tan Tan Men Ramen Recipe

Easy Japanese Tan Tan Men (Sichuan Spicy Noodles)

a bowl of soup with noodles and vegetables

Spicy Cabbage Noodle Soup

two bowls filled with soup and vegetables on top of a table

Ginger Scallion Chicken Soup

a bowl filled with noodles, meat and veggies

Ginger Garlic Chicken

Soup Recipes Chicken Noodle

Ginger Recipes

Ginger Garlic Chicken Noodle Soup

House & Home - Ginger Garlic Chicken Noodle Soup

a white plate topped with noodles and vegetables

Shanghai Fried Noodles - Kwokspots

Shanghai Fried Noodles

a bowl of curry noodle soup with chopsticks and lime slices on the side

Easy Healthy Vegan Recipes

30-Minute Coconut Tofu Curry Noodle Soup Tasting to Thrive by Lauren McNeill

30-Minute Coconut Tofu Curry Noodle Soup Tasting to Thrive by Lauren McNeill | Dietitian sharing easy, healthy vegan recipes that actually taste good | Canada. This 30-minute creamy coconut tofu curry noodle soup is a cozy and satisfying plant-based dish, packed with rich flavors and perfect for quick meals. Get the Recipe. creamy coconut curry soup, tofu curry noodle soup, vegan curry soup, quick coconut curry recipe, plant-based soup recipes, easy vegan noodle soup, 30-minute vegan meals

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Creamy miso and corn noodle soup (vegan) 🍜

For the broth: - 1 brown onion - 2 cloves of garlic - 100g corn kernels - 2 tbsp soy sauce - 1 + 1/2 cups soy milk - 1 cup water - 1 tbsp miso paste - 1/2 tsp vegan chicken stock powder For the crumbled tempeh: - 100g tempeh - 1 tsp soy sauce - 1 tsp rice wine vinegar - 1 tbsp olive oil To serve: - boiled ramen noodles - charred greens - toasted sesame seeds - chilli oil - spring onion Method: 1. Preheat the oven to 180 degrees celsius fan-forced and line a baking tray with baking paper 2. Crumble the tempeh into a bowl and add the soy sauce, rice wine vinegar and olive oil. Mix well, then transfer to the baking tray. Place in the oven to bake for 15 minutes by @amandaducks

a white plate topped with noodles and meat next to chopsticks on top of a wooden table

Vegan Salisbury Steak

Mushroom Scallops

Salisbury Steak Recipe

Vegan Pasta Dish

Salisbury Steak Recipes

Vegan Worcestershire Sauce

Buttered Noodles

Udon Noodles

Salisbury Steak

Seared Mushroom Scallops with Udon — The Yummy Vegan

an overhead view of a bowl of food with chopsticks and two bowls of soup on the side

Creamy Mushroom Ramen

Shiitake Mushroom Soup

Vegan Shrimp

Creamy Ramen with Fried Egg — The Yummy Vegan

This may contain: a white bowl filled with food and garnished with cilantro, peppers, onions, and lime

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Coconut Curry Squash & Noodle Soup

40min · 4 servings Ingredients • 1 medium (650g) Delicata Squash sliced • 8 dried Shiitake Mushrooms rehydrated in 1 1/2 cups (355 ml) of hot water (reserve the soaking liquid) • 1 small Onion (135 g) Sliced root to stem • 2” Knob of Ginger peeled and julienned • 3 cloves of Garlic minced • 1 Tbsp (15 ml) Neutral OIl • 3 cups (710 ml) Vegan Chicken or Vegetable Broth • 13.5 oz (400 ml) Coconut Milk • 7 oz (200 g) Rice Noodles • 1/4 cup Cilantro chopped • 1 Red Fresno Chili Pepper seeds removed and thinly sliced • 1/2 Tbsp (7 g) Thai Curry Powder • 1/2 Tbsp (7 g) Lemongrass Paste ( I used Mekhala brand) • Juice from a small Lime • Thai Basil Leaves for serving • Lime wedges for serving