Fast & Delicious Asian Noodle Recipes

Food & Wine's Kay Chun uses spaghetti as the base for her Thai-inspired pork stir-fry, which is bright and satisfying.

Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls—look for the leaves at Asian markets. Here, Melissa Rubel Jacobson wraps the leaves around silky Chinese noodles.

At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles. They're the base for this unconventional dish that's topped with roast pork and a tangy kale salad and served with a buttery broth.

Try a straightforward white wine with some residual sugar, such as a Riesling, to pair with the forceful flavors of the pad thai.

Kids will be especially fond of this noodle dish—after all, the sauce is made with peanut butter—but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an savory dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.

Marcia Kiesel's modern version of this Chinese-American dish includes stir-fried egg noodles with chicken sausage, chiles, basil and an unexpected ingredient—orange juice.

Chef Pino Maffeo prepares this dish with fresh egg noodles and house-made hot chile oil. Replace the house-made noodles and chile oil with supermarket ingredients and it's still delicious.

A bright orange juice and sesame oil vinaigrette brings unexpected flavor to this light noodle dish.

Made from the starch of vegetables like mung beans, translucent glass noodles, a.k.a. cellophane noodles, are light and delicious. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables—snap peas, carrots, zucchini and yellow squash, to name a few—then tossing them with tangy rice vinegar.

This rich and unusual noodle stir-fry is made with fresh duck eggs, but substituting with regular chicken eggs works just as well.

Chef Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil and mirin, then tops the dish with crispy deep-fried noodles. To make it healthier, stir-fry shrimp in a small amount of oil and top with a light sprinkling of crunchy instant ramen noodles.

This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.

Chef Douglas Keane creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.