Asian Noodle Dishes

Japchae from Korea

– Japchae is made by stir-frying delicate sweet potato noodles in sesame oil. This Korean dish also features a mix of julienned carrots, sliced green onions, spinach, mushrooms and on occasion, beef. It is flavored with soy sauce and topped off with sesame seeds and chili pepper slices.

Tsukemen Ramen from Japan– You've had the instant stuff and the

noodles swimming in salty, meaty broth. Here’s another ramen style to try: Tsukemen. Roughly translated, it means “dipping noodles”. Eat this Japanese noodle dish by dipping the cold Chinese-style wheat noodles into a side of hot broth. It is garnished with soft boiled egg, pork, green onions and more.

Laksa from Malaysia and Singapore– Laksa is a spicy noodle soup that has a

couple varieties. The main two types: curry laksa, which uses a coconut curry broth base, and asam laksa, which has fish, other seafood and a tangy tamarind kick. You may also find bean curd puffs, bean sprouts, shrimp, cockles, chicken or even congealed pork blood in your bowl of laksa.

Mie Goreng from Indonesia

– Mie Goreng, an Indonesian street food, features thin, yellow noodles stir-fried with a variety of meat, meatballs or seafood. It is also made with tomato, green onions, shallots, jalapeno slices, bean sprouts, or other vegetables like bok choy. Love a little kick in your noodles? This dish is often spicy.

Ka Tieu from Thailand

– Ka Tie is a Thai dish with many names and styles depending on what country you’re in. It’s also known as Kuy Teav, Phnom Penh Noodle Soup or Hu Tieu Nam Vang. The soup is heavily flavored with lime, garlic and pepper and is served with garnishes like basil, lettuce and bean sprouts. The best part is that Ka Tieu is typically served in the morning.

Banmian from China

– Originally from China, Banmian is a simple soup of handcut egg noodles and fish stock. It often contains vegetables like green onions, mushrooms, and spinach and can be topped with crunchy anchovies. Sometimes this noodle soup will come with a raw egg on the side, which should be dropped into the hot liquid to cook.

Beef Noodle Soup from Taiwan– This soup is Taiwan’s national dish.

So important, it even gets its own annual festival. Often spicy, the soup is filled with meaty beef shanks and Chinese noodles. Additions like bok choy, green onions, broccolini, and other vegetables round out the bowl.

Saimin from Hawaii

– Though part of the United States, Hawaii's food has been greatly influenced by many Asian cultures. Elements of Japanese, Chinese, and Filipino cuisine have contributed to the creation of this Hawaiian noodle dish, Saimin. When ordering, look for a combination of pot stickers, wontons, green onions, char siu, sausage or even Spam over noodles in broth.

Phad Thai from Thailand

– Phad Thai can mean stir-fried rice noodles with a tamarind and fish sauce base, bits of scrambled egg, tofu, shrimp, roasted peanuts, bean sprouts, cilantro and a lime wedge. It can also be made with translucent cellophane noodles.

Banh Canh from Vietnam

– Vietnamese Banh Canh might look like udon, but it’s not. The thick, chewy noodles are actually made from rice flour and either tapioca or wheat flour. Combine the noodles with crab meat and seafood broth to enjoy Banh Canh Cua. It can also be made with different combinations of pork, shrimp, and fish.