27 Noodle Recipes to Put on Repeat (2024)

We have recipes for fans of every noodle, from cold to hot and salad to soup. Find your go-to homemade ramen, soba, and udon noodles; try Chinese Biang Biang Noodles and Thai drunken noodles; and make noodles from egg, rice, sesame, and sweet potato to accompany protein and vegetables in bowls full of flavor and texture. Toss, twirl, and slurp away with our favorite noodle recipes.

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Chile Crisp Sesame Noodles

We love noodles that are faster — and tastier — than takeout, and happen to be delicious when warm, room temperature, or eaten straight out of the refrigerator. Feel free to customize your noodles by adding sliced cucumber, blanched and shelled edamame, steamed broccoli florets, shredded rotisserie chicken, steamed and peeled shrimp, soft-boiled eggs, or fried cubed tofu.

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02of 27

Tiger Salad with Green Tea Noodles

A mouthwatering dressing, a pile of fresh herbs, and a heap of chewy soba noodles make a complete — and completely satisfying — 20-minute meal that's perfect in the summer heat. Cold buckwheat noodles are tossed in an umami-forward dressing with celery, cilantro, scallions, and a fiery Thai chile.

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03of 27

Pancit Miki Bihon

"Pancit is a catch-all term for noodle dishes in the Philippines — and there are so many variations of pancit," says chef Carlo Lamagna, owner of Magna Kusina in Portland, Oregon. This particular pancit by Lamagna combines two types of noodles: bihon (long, thin noodles usually made from rice flour or cornstarch) and miki (egg noodles).

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04of 27

Herbal Chicken Bone Broth with Soba Noodles

Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth. Look for soba noodles made from 100% buckwheat for the best flavor.

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05of 27

Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms

These spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

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06of 27

Collard Greens Ramen

Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl.

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07of 27

Biang Biang Noodles

For Jing Gao, owner of the Sichuan food company Fly by Jing, making these fresh hand-pulled noodles, doused in garlic, ginger, chile, and cumin, is as natural as breathing. A final pour of sizzling-hot oil is all you need to bloom the flavor of the seasonings.

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08of 27

Caramelized Cabbage and Noodles with Lemon and Herbs

"Variations of cabbage noodles are served across Central and Eastern Europe from Poland to the Czech Republic," cookbook author Leah Koenig says. "Depending on where it's being made, the dish might be dressed up with a sprinkling of paprika or ground poppy seeds, studded with salty nibs of bacon, or folded with other sautéed vegetables or cottage cheese. I like to brighten it up with a hit of lemon zest and heaps of fresh dill, parsley, and chives."

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09of 27

Chilled Sesame Noodles

"At Junzi, sesame noodles have been one of our signature dishes since we opened, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, aromatics, and fermented tofu," says 2021 F&W Best New Chef Lucas Sin. "Finish off the dish with chile oil and it's a classic — but not like one you've had before."

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10of 27

Parsley Egg Noodles with Squash-and-Tomato Sugo

Resting this enriched pasta dough for the full two hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta. A simple sugo made with extra-virgin olive oil, yellow onion, butternut squash, salt, and tomatoes is the perfect complement.

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11of 27

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

Like rice paper rolls and banh mi, rice-noodle salad bowls — often categorized at restaurants as rice vermicelli bowls or bun (the name of the noodles in Vietnamese) — can feature many wonderful things, like grilled lemongrass chicken skewers. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you.

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12of 27

Life-Changing Udon with Soft-Boiled Egg, Hot Soy, and Black Pepper

Butter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by cookbook author Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor.

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13of 27

Tofu Pad Thai

Pad Thai, also called kway teow pad Thai (meaning "Thai-style stir-fried rice noodles"), is customized in endless ways by street food vendors, restaurateurs, and home cooks all over the world. But at the heart of this beloved Thai noodle dish is a delectably sweet, salty, and sour sauce that's seasoned with fish sauce, sugar, tamarind, and lime juice.

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14of 27

Leftover Roast Turkey and Chinese Egg Noodle Soup

Cookbook author Andrea Nguyen says mi ga tay means "egg noodle soup with Western chicken." Use this recipe with leftover rotisserie chicken or Thanksgiving turkey.

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15of 27

Spicy Mango Pork with Noodles

The technique of tempering — heating spices gently in oil or ghee to release their essential oils — is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil. The pork and mango mixture is served over thin rice noodles or vermicelli.

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16of 27

Chilled Sesame Soba Bowl with Cucumber and Scallions

This easy recipe by Charleston chef Robin Hollis is endlessly riff-able: The lightly sweet, nutty sesame sauce makes a great starting point for additions such as salmon, grilled chicken, a fried or boiled egg, or extra veggies. Lightly toast sesame seeds before using to release their aromatic oils.

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17of 27

Soba Noodles with Crispy Duck and Hot Dipping Sauce

The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish — cook the soba just before you serve. Work ahead by steeping the dashi and seasoning the duck the night before or the morning of cooking.

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18of 27

Cold Saimin Salad with Soy-Ginger Grilled Pork

This Hawaiian-style cold ramen noodle salad recipe is topped with slices of savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together.

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19of 27

Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.

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20of 27

Pastrami Pad Kee Mao (Drunken Noodles)

Tender wide rice noodles pick up color and peppery, meaty flavor when charred in a wok with thick slices of pastrami. This speedy, flavor-packed dish by chef Kris Yenbamroong of Night + Market cooks up quickly, so have all the ingredients at the ready before heating the wok.

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21of 27

Shrimp Pancit with Chicharrones

This bowl of rice noodles tossed with shrimp balls, cabbage, and snow peas in a rich sauce is savory and comforting. The crushed chicharrones on top lend each bite some crunch, while the cilantro packs a punch of brightness and the tart calamansi juice offsets the salty noodles.

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22of 27

Squid and Shrimp Fideuà with Allioli

In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan.

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23of 27

Restorative Ginger and Turmeric Noodle Soup

"During the winter months, this bowl of noodle soup is like a hug," writer Hetty McKinnon says. "The garlic oil adds an extra layer of aromatic flavor, a great way to bring cohesiveness to this curative bowl of soup. It's bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess."

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24of 27

Smoked Brisket Noodle Soup

In this recipe from pitmaster Griffin Bufkin, barbecued brisket is paired with tender egg noodles, okra, corn, and lima beans. Reserve the egg noodles until serving to maintain the best texture and purchase smoked brisket from your preferred local barbecue joint or specialty grocery store.

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25of 27

Jap Chae (Stir-Fried Sweet Potato Noodles)

Making jap chae, a traditional Korean dish of glossy sweet potato noodles, is a great way to use whatever protein or vegetables you have in your fridge: Swap in bell peppers, alliums, tofu, or even thinly sliced steak.

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Kuy Teav (Cambodian Rice Noodle Soup)

Kuy teav, a rice noodle soup traditionally served for breakfast in Cambodia, takes on layers of flavor from shrimp, pork, and vegetables. In writer and restaurateur Deana Saukam's version, you ladle the rich stock over crisp lettuce leaves and rice noodles, then top to your liking with herbs, sliced chiles, soy sauce, and lime.

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Hong Kong-Style Bagged Noodles

"Growing up in Hong Kong, we wouldn't go on mall dates and eat at Auntie Anne's," chef Lucas Sin says. "Instead, we'd wander the streets of Mongkok with a palm-sized bag of noodles in hand, with two bamboo skewers stuck in them as makeshift chopsticks. In Hong Kong's many shopping districts, you'll find these stalls that sell chilled noodles in a bag with a slew of ingredients you can top them with: octopus, seaweed salad, ham, corn, bean sprouts, etc. The sauce is straightforward but what makes it so outstanding is the punch of the raw garlic and the endless possibilities of toppings."

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