Asian cuisine is known for its colorful dishes full of exotic flavors.
You too can try traditional recipes for Chinese noodles, either with or without meat.
Let’s get inspired by the variants of rice or egg noodles, which are easy to prepare and very tasty in the end!
Vegetarian Chinese noodles with vegetables
Even though Chinese cuisine is known for incorporating meat in dozens of ways, that doesn’t mean you can’t make this dish vegetarian.
- 1/2 medium onion, chopped
- 1 tablespoon of ground ginger
- 1 medium carrot
- 1/2 chopped broccoli
- 1/2 chopped red pepper
- 4 cloves of crushed garlic
- 2 tablespoons of vegetable oil
- 2 tbsp of water
- 1 tsp cane sugar
- 1 tbsp of rice vinegar
- 2 tbsp oyster sauce (if you don’t have it, soy sauce is enough)
- 3 tablespoons of soy sauce
- A package of egg Chinese noodles
- Mix soy sauce, oyster sauce, rice vinegar, cane sugar, water in a bowl and set aside.
- In a pan, fry the onion, garlic and ground ginger in oil until golden.
- Add the chopped carrots, peppers, broccoli and cook for at least 5 minutes until the vegetables are soft.
- Then pour over the prepared sauce mixture and simmer for a while longer.
- Meanwhile, cook the noodles in salted water according to the instructions on the package.
- After cooking the noodles, drain and mix with the finished mixture in the pan, then you can serve.
Fried Chinese noodles with chicken
This recipe is a delicious combination of crispy noodles with tender chicken breast. As the meat is coated with egg white and cornmeal, it remains tender and does not dry out.
- 200g chopped chicken breast
- 1 egg white
- 2 tbsp oyster sauce
- 1 tablespoon of soy sauce
- 3 tablespoons of vegetable oil for frying
- 175g bean sprouts
- 2 tablespoons of red wine
- 300ml chicken stock (or use stock)
- 1 tbsp corn flour mixed in 1/2 tbsp water
- 1 teaspoon of salt
- 1/2 teaspoon ground pepper
- 3 chopped spring onions for garnish
- 1 package of Chinese egg noodles
- In a bowl, mix the egg white with the cornmeal, salt and pepper.
- Coat the chicken pieces in the corn mixture and leave for at least 20 minutes in the refrigerator.
- Cook the noodles according to package directions in salted water.
- Heat the oil in a pan and spread the cooked and drained noodles on it.
- Lower the heat and let the noodles brown (fry for about 5-8 minutes).
- When the noodles are brown, slowly turn them over and fry the other side as well (add more oil if necessary).
- After the noodles are done on both sides, set them aside.
- Heat the remaining oil in the pan and remove the pan from the heat.
- Immediately put the chicken pieces on the hot oil and let them turn white (about 2 minutes)
- Place the bean sprouts, wine, soy and oyster sauce, chicken stock, salt and pepper in a clean hot pan.
- Bring the mixture to a boil and add the remaining cornmeal mixture.
- Then add the browned chicken and stir for a while.
- Serve the noodles covered with the mixture and garnished with spring onions.
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Healthy rice noodles with shrimp
The so-called “Singapore noodles” are a popular Asian dish made from thin rice noodles and vegetables. Thanks to the curry spices, it gives the food a yellow exotic shade. This recipe contains shrimp, but you can replace it with other meat or make it vegetarian.
- 450g of medium prawns
- 2 cups bean sprouts
- 1 red pepper
- 2 cups shredded Chinese cabbage
- 2 pieces of carrots
- 2 spring onions
- 3 tsp ground ginger
- 1/4 cup water or chicken broth
- 1/2 tsp cane sugar
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 tablespoons of vegetable oil for frying
- 1.5 tbsp curry spice
- 1 package of thin rice noodles
- Cook/soak the rice noodles according to package directions.
- Prepare or peel the shrimp and soak them in warm salted water for 5 minutes.
- Clean all the vegetables, cut the pepper and carrot into thin slices, chop the Chinese cabbage.
- Drain the bean sprouts from the can.
- Prepare the sauce in a bowl – mix chicken stock or water with brown sugar, salt and pepper and set aside.
- Heat a small frying pan over medium-high to high heat, add oil and fry the prawns until they start to colour.
- Heat the oil in a large pan, add the curry and stir for about 30 seconds, then add the ginger and keep stirring.
- When the ginger starts to become aromatic, add the vegetables and sprouts.
- Stir for about 30 seconds, then stir in the prawns, chopped scallions and noodles.
- Boil everything for a while and if the mixture is dry, add a little water or stock.
- Finally, season with salt, pepper or curry spices as needed and serve warm.
TIP: Read our reviews of the best wok pans for Asian cooking and get inspired to buy your own.
Chinese noodles with minced pork
Do you like to be inspired by unusual recipes? Try Chinese-style Spaghetti Bolognese.
- 350g of minced pork
- 6 spring onions
- 1 clove of crushed garlic
- 2 tbsp brown bean sauce
- 1 tbsp hoisin sauce, soy sauce and red wine
- 1 tbsp ground ginger
- 350 ml chicken broth (can also be broth)
- 50 ml of vegetable oil
- 1 pack of Chinese noodles of your choice
- First, cut your spring onion by thinly slicing the white part and the green diagonally.
- Heat the oil over medium-high heat, add the white part of the onion, ginger, garlic and fry for 1 minute, stirring constantly.
- Add the minced meat and continue to fry, breaking up the lumps with a spoon until the meat is browned (3-4 minutes)
- Mix the bean sauce, hoisin, soy sauce, wine, stock in a bowl and pour everything into the pork mixture.
- Simmer for 4-5 minutes until the sauce has reduced.
- Meanwhile, cook the noodles in salted water according to package directions, then drain and divide into bowls/plates.
- Serve the noodles topped with the finished pork mixture.
- Sprinkle with sesame seeds and the green part of the spring onion.
Do you prefer dishes with rice? Try one of the traditional Chinese recipes!
How to prepare an irresistible sauce for Chinese noodles?
The sauce that is served in Asian bistros is quite simple to prepare. All you need is some products that you can find in the Asian ingredients section of the store.
Mix 1/3 cup soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon ground chile paste, 3 cloves minced garlic, 2 tablespoons cane sugar, and 1 tablespoon freshly grated ginger.