These Easy Asian Noodles are so good! A healthy, vegetarian recipe made w/ whole wheat pasta, a quick sauce: soy sauce, seasoned rice vinegar, sesame oil, sriracha, brown sugar, ginger, and garlic – and over easy eggs! 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 there are only three parts:
- The sauce
- The noodles
- The eggs
How do I make an easy asian noodle recipe sauce?
- soy sauce
- rice vinegar
- sesame oil
- brown sugar
- red pepper flakes
It’s a little sweet, a little salty, a little spicy, and a just a little, um, perfect.
The second part, the noodles.
What types of noodles should I use for easy Asian noodles?
This is Show Me the Yummy: Easy Recipes for Yummy Food. Not Show Me the Yummy: Authentic Recipes for Yummy Food. 😉
We’re using whole wheat linguine.
I love the texture, the nutritional value, and the fact that I can always find whole wheat linguine at the store. 🙂
That being said, feel free to use YOUR favorite noodles.
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?
That’s the third part to today’s easy asian noodles recipes.
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
- A heckofalot cheaper
- 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, 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.
Do you want more asian noodle recipes? Show Me the Yummy!
These Easy Asian Noodles are so good! A healthy, vegetarian recipe made w/ whole wheat pasta, a quick sauce: soy sauce, seasoned rice vinegar, sesame oil, sriracha, brown sugar, ginger, and garlic - and over easy eggs! Easy, tasty & better than delivery!
- 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
- 1/2 teaspoon red pepper flakes more or less to taste
- 2 cloves garlic minced or pressed
- 1 (12 oz) box whole wheat linguine
- 3-4 large eggs cooked 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 to your liking.
- 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!