Noodles Recipes

Simple Stir-fried Sugar Crust (Easy Version)

Guan Se (Sugar Crust) is a key technique for coloring red-braised dishes in Chinese cuisine. When done perfectly, it brings a vibrant glossy red color and a unique caramelized flavor. The main ingredient is sugar, which provides energy, but its primary function is to harmonize the dish's appearance and flavor. This easy version of making sugar crust requires some control over heat; novices need to practice more to avoid a bitter or overly sweet result. Total time approx 10 minutes.

Lasagne

Kishimen (Nagoya Flat Noodles)

Kishimen is thinner and flatter than udon, so a boldly seasoned broth suits it. Katsuobushi-and-kombu dashi with soy sauce alone is plenty tasty at home.

Kenchinjiru (Iwate Style)

Iwate kenchinjiru skips meat and instead thoroughly fries the tofu in oil until crumbly—that is its defining trait. Firmer cotton tofu holds its shape better and is easier to fry.

Egyptian Fatteh

Thai coconut & veg broth

Henan Steamed Noodles

Henan steamed noodles are a home-style snack from Henan: the noodles are steamed, then stir-fried, then steamed again, ending up glossy, flavorful, chewy and smooth. Pork belly and garlic scapes provide plenty of protein and dietary fiber, making for a balanced staple meal. There are a few more steps, but beginners will succeed by following them in order. It takes about 40 minutes from prep to plate.

Coffee Coconut Milk Pudding

This dessert blends the richness of coffee with the sweetness of coconut milk. The texture is creamy and delicate, with rich layers. The heavy cream and coconut juice provide quality fats and plant nutrients, making it satisfying to eat. The method is very beginner-friendly; you only need to mix and heat without complex skills. It is easy to succeed on the first try. Actual operation time is about 1 hour (excluding refrigeration), so relax and wait for about 4 hours in total.

Japanese-Style Beef Bowl (Gyudon)

A classic Japanese home-style rice bowl, with sliced beef and white onion simmered in a savory-sweet sauce until flavorful. The meat is tender, the onion is sweet, and the sauce is rich. Beef provides high-quality protein and heme iron, while onion is rich in dietary fiber and various antioxidants. It's not too complicated to make; beginners can easily follow the steps, and the stir-frying and simmering process takes about 30 minutes.

Onsen Tamago (Hot Spring Egg)

Onsen tamago originates from Japan. The egg white is semi-liquid and curd-like, while the yolk is warm and set, giving a smooth and delicate texture—the exact opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin, and various vitamins, making them very nutritious. To make this, you need a thermometer to keep the water temperature at 70°C. Although it requires some temperature control, the steps are simple, and it can be done in about half an hour with patience. Served with kombu soy sauce and chopped scallions, it is fresh and refreshing—an easy snack to make.

Pork Shumai

This is a refined Jiangnan-style dim sum: wrappers thin as paper, filling plump and juicy. Biting in, the pork, fresh bamboo shoots and the broth from the melted aspic come together, savory with a hint of sweetness, tender and springy. Pork and shrimp provide quality protein, bamboo shoots and shiitake add fiber and minerals, and the low-fat version further cuts saturated fat. Wrapping takes a little patience, but the steps are clear and beginners can master it with practice; from mixing the filling to serving takes about an hour.

Mizutaki (Hakata-Style Chicken Hot Pot)

A milky, full-bodied broth is the hallmark of Hakata mizutaki. Use bone-in meat and give the first simmer plenty of time.

Kawara Soba (Tile Soba Noodles)

The contrast of a crisp bottom and soft top is the joy of kawara soba. Resist touching while the crust forms.

Sauce Yakisoba

Pre-searing the noodles browns the surface so they stay fragrant and don't turn watery when sauced.

Japanese Cabbage Rolls in Consommé (Roru Kyabetsu)

Packing the rolls tightly in the pot keeps them from falling apart and from unrolling even without toothpicks. If there are gaps, roll up leftover cabbage and stuff it in.

Spaghetti Napolitan (Japanese Ketchup Spaghetti)

For the soft, chewy texture of a Japanese coffee shop, cook the noodles a little longer, coat them in oil and let them rest before stir-frying. Some shops use noodles boiled the day before and refrigerated.

Motsunabe (Beef Offal Hot Pot, Soy Sauce Flavor)

If you buy raw offal, the rule is to use it the same day. If you use pre-cleaned frozen offal, thaw it in the refrigerator before pouring boiling water over it.

Hokkaido Ramen Recipe: Soy Sauce Ramen Topped with Stir-Fried Vegetables

Putting lard in the bowl first creates a thin layer of fat on the surface of the soup that keeps it hot to the last sip, a trick born in Japan's cold north.

Hoto (Yamanashi Flat Noodles in Miso with Pumpkin)

Because there is no salt in the noodles, they can go straight into the pot without pre-boiling. The dusting flour dissolves and naturally thickens the broth, which is what makes hoto hoto.

Okinawa Soba (Pork and Bonito Noodle Soup)

The pork cooking liquid is the foundation of the Okinawa soba soup. Remove too much fat and the soup loses richness, so leave some behind.

Nagasaki Champon (Seafood and Pork Noodle Soup)

The hallmark of champon is that the noodles are not boiled separately but simmered in one pot with the toppings and soup, so they soak up all the flavour of the broth.

Oden (Tokyo-Style Japanese Hot Pot)

The biggest secret is never letting it boil. A rolling boil makes the fish cakes swell and lose their flavour, and clouds the broth.

Sukiyaki (Gunma Style with Warishita)

Cook the first slice yaki-suki style, simply seared with a coating of warishita. The aroma of the beef comes through and you get the true pleasure of sukiyaki.

Tonkatsu (Japanese Breaded Pork Cutlet)

It is cooked when the center shows no raw red when cut and the juices run clear. For thicker pieces, fry at 160°C for 5 minutes and finish at 180°C for 30 seconds to cook it through without burning.

Nikujaga (Japanese Meat and Potato Stew)

Adding sugar first and soy sauce later is the basic rule of Japanese simmered dishes. Letting the sweetness soak in first keeps the ingredients tender and helps the flavor penetrate.

Kake Udon (Udon in Hot Dashi Broth)

Use light soy sauce for the clear Kansai-style broth. For Kanto style, use 2 tbsp dark soy sauce and 1 tsp sugar for a darker, slightly sweeter broth.

Miso Nikomi Udon (Nagoya-Style Udon Simmered in Red Miso)

A single-serving clay pot holds the heat well, so it stays hot to the last bite, and you can enjoy how the noodle texture changes as you eat.

Nom Banh Chok – Cambodian Noodle Soup

Venetian Duck Ragu

Pad Thai

Prawn & noodle salad with crispy shallots

Mee goreng mamak

Turkey Bánh mì

Vietnamese chicken salad

Pistachio Kunafa Chocolate Cake and Cupcakes

Frog Legs Recipe in Garlic Butter

Thai-style fish broth with greens

Blini Pancakes

Vietnamese-style caramel pork

Steak & Vietnamese noodle salad

Thai rice noodle salad

Vietnamese Grilled Pork (bun-thit-nuong)

Singapore Noodles with Shrimp

Bitterballen (Dutch meatballs)

Baked Yuca Fries

Seafood fideuà

Drunken noodles (pad kee mao)

Thai curry noodle soup