These Easy Asian Noodles are so good! A healthy, vegetarian recipe made w/ whole wheat pasta & over easy eggs! They’re easy, tasty & better than delivery!
The week of comfort food continues! This time in the form of Easy Asian Noodles.
You can thank my (very, very rare) self control for this recipe. Last weekend, Trevor and I went downtown to check out the tailgating scene in Madison. We had a blast. The weather was perfect, the atmosphere was buzzing (literally 😉 ), and we had so much fun walking around checking out the different bar/restaurant scenes.
We got home later in the afternoon, made a batch of puppy chow – I had a serious craving – and sat down to relax and watch our latest obsession, Project Runway.
Soon enough we were hungry for dinner and I had z.e.r.o. motivation to make dinner. Trevor offered to order some Chinese food, but I resisted ( 😱 say whaaaat?!) and said that I’d just whip something up.
I needed something fast, something easy, something Asian inspired, and something noodle-y.
Oh, and something with minimal ingredients, because I yet again avoided going to the grocery store.
Welcome to the world, Easy Asian Noodles.
These Easy Asian Noodles are perfect for those nights when you seriously need something quick, easy, humble, comfy, and cozy.
This recipe is quick and easy, because all you need to do is whisk together a sauce, boil some noodles, and cook a few over easy eggs. Seriously easy. Right?
These Easy Asian Noodles, while being quick and easy, are definitely not lacking in the flavor department thanks to the 2.5 second sauce we’re making. Whisk together soy sauce, rice vinegar, sesame oil, sriracha, brown sugar, ginger, red pepper flakes, and garlic for a flavor bomb of a sauce. It’s a little sweet, a little salty, a little spicy, and a just a little, um, perfect.
That sauce + whole wheat noodles and I thought I was in heaven, but then I wanted a little more protein, so I thought, let’s top it with an egg. I mean, why not, right?
Oh. Man.
Do not skip the egg. It was a last minute addition to these Easy Asian Noodles, but it’s the best part. It’s warm, it’s ooey-gooey-yolky…it’s just yum.
That’s it! Sauce, noodles, eggs and you’re on your way.
And I have to say, it really satisfied my Chinese delivery craving, but these noodles are
1. A heckofalot cheaper
2. A heckofalot more delicious
Trevor and I both went back for seconds… and I made it again the next night.
I love these Easy Asian Noodles because they’re quick and easy (did you get that – these are QUICK and EASY 😉 ), but also because I always, always, always have these ingredients on hand. If you like cooking with Asian flavors at all, you probably have soy sauce, rice vinegar, and sesame oil in your kitchen, and I’m guessing most of you have a box of pasta and eggs hiding in there somewhere.
A simple, humble, noodle-y dish that really packs punch, will keep you cozy this fall season, and truly satisfies any dinner craving.
– Jennifer
If you like Asian flavors, be sure to check out these other dishes:
Show me the yummy!
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| Prep Time | Cook Time |
| 5 minutes | 10 minutes |
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These Easy Asian Noodles are so good! A healthy, vegetarian recipe made w/ whole wheat pasta & over easy eggs! They're easy, tasty & better than delivery!
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- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon Sriracha more to less to taste
- 2 tablespoons brown sugar packed
- 1/4 teaspoon ground ginger
- red pepper flakes to taste (we did 1/2 teaspoon)
- 2 cloves garlic minced or pressed
- 1 (12 oz) box whole wheat linguine
- 3-4 large eggs over easy
- chopped cilantro optional - for garnishing
- chopped salted cashews optional - for garnishing
- Whisk together sauce ingredients until well combined.
- Cook linguine according to package directions and drain.
- Cook eggs.*
- In the large pot you cooked your pasta in, pour pasta back in, toss with sauce.
- Plate pasta and top with fried egg, chopped cilantro, and salted cashews.
- Serve immediately!
*If you're not sure how to make an over easy egg: Heat a medium sized skillet over medium heat. Melt about a tablespoon - 2 tablespoons butter. Once butter has melted and starts to bubble (just a bit) crack in egg (I work with 1 - 2 eggs at a time). Cook for about 2 minutes, flip, and cook for another 2 minutes. Cooking time will vary depending on how runny you like your yolks. Season with a touch of salt.
Whoa did you just admit to making this delicious recipe back to back in the same week? If a blogger does that we know it’s a winner!
Ha!!! It’s SO true. That’s the only downfall of being a blogger…there’s rarely a time I go back and re-make a recipe once it’s tested! 😉
Easy is my middle name during busy weekdays! And that sauce on the noodles sounds delicious and packed with asian flavor.
Mine too, Nicole! 😉 Thank you!!
Wow! Looks so delicious and comforting Jennifer! What I wouldn’t do for a big bowl of this right now! Awesome photos!
Thanks Mary Ann! 🙂
WOW! This noodles look so delicious and gorgeous..very flavorful recipe!
Thank you, Kushi! 🙂
I made this last night and it was delicious! With a picky eating family, I added sautéed chicken and scrambled the egg, but both my husband and my toddler went back for seconds. This might just be my new miracle dinner. Thanks!
Hi Michelle! Oh I’m so glad the whole family loved this 🙂 Chicken and scrambled egg sounds great for this!
Made this yesterday. Extremely easy and flavorful. Would make a great dipping sauce as well!
Yay!! Thank you so much Pidalid! 🙂
I used the Annie Chun’s udon noodles, which can be cooked in a microwave in 2 minutes with the sauce and it was a recipe made in less than 10 minutes! Delicious!
Oh I bet this was amazing with udon noodles – I’ll have to try that! Thanks so much Melissa!! 🙂