Food court style Asian noodles are loaded with traditional Asian flavors and tender- crisp veggies. Quick and easy, and super addicting!
Serve these food court style Asian noodles with these Homemade Filipino Eggrolls (lumpia).
Let's face it, the mall food courts have some of the BEST food! There, I said it! Seriously though, you can be sure to find something in the food court to satisfy any craving. That's exactly where the inspiration for these Asian style noodles came from.
One of the best thing about them is how simple they are to make. Dinner will be on the table in a matter of minutes. Truth be told, this dish has been on repeat in my household lately! Anytime the kids like something, it's a win-win for me, so I make it often.
There are several variations of Asian style noodles:
- Wheat noodles
- Rice noodles
- Glass, or cellophane noodles
- Ramen noodles
- Soba Noodles
Each variation has their own unique texture and shape, and are used in certain dishes. Wheat noodles are made with wheat flour and egg, and generally made using a "stretching" method. Rice noodles are just as the name suggest- made with a rice starch.
Glass noodles are made from sweet potato, potato, or mung bean starch. They're called glass noodles because they take on an almost translucent appearance when they're cooked.
Ramen noodles are a super popular egg noodle that is used in Asian cuisine. Most popular is the Ramen soup. Lastly, Soba noodles. Soba noodles are made with buckwheat and wheat flours. One of the more popular dishes using the soba noodles is Japanese style Yakisoba.
For this recipe:
We kept things simple and easy by using spaghetti noodles! Hey, I'm trying to save YOU and ME a trip to our local Asian market. I promise you, no flavor is compromised with using spaghetti noodles. In fact, all of the traditional flavors come from the sauces and seasonings. Moreover, add your favorite protein, and any vegetables you have on-hand to round it out.
Getting Started:
Gather the ingredients:
- Spaghetti noodles
- Protein of choice
- Vegetable oil
- Carrots
- Broccoli
- Onions
- Garlic
- Ginger
For the sauce and seasoning:
- Hoison sauce
- Sesame oil
- Soy sauce
- Black pepper
- Garlic powder
- Ground ginger
If you haven't already, head over to the Pantry Staples page for a breakdown and importance of each of these ingredients.
How to make the noodles:
- First, heat the vegetable oil in a nonstick skillet or Wok. Once oil is heated, add the protein of choice and cook until done. Some great protein options are: chicken, steak pieces, or to keep it 100% vegetarian with tofu. For this recipe, I used beef smoked sausage, because that's what I had on-hand!
- Remove the protein from the pan and set it aside. Add the carrots and broccoli, saute for 5 mins. Stir continuously so that the veggies do not burn.
- While the veggies are cooking.Combine the soy sauce, hoisin sauce, and sesame oil in a small bowl and set it aside.
- Now add the ginger and garlic to the pan, and saute for one additional minute. Remove all veggies from the pan and set aside.
- Pour a bit more vegetable oil in the pan if needed, enough to slightly fry the noodles. Add drained spaghetti noodles to the oil and saute for 2-3 minutes. Season well with all of the seasonings.
- Pour the sauce over the noodles, and add the veggies back into the pan. Get everything combined by gently folding the veggies into the noodles.
Serve these food court style Asian noodles with these Homemade Filipino Eggrolls (lumpia).
📖 Recipe
Ingredients
- 1 package Spaghetti noodles cooked and drained
- 1 lb Protein of choice
- 2-3 tablespoon Vegetable oil
- 1 cup Carrots thinly sliced
- 1 cup Broccoli cooked
- ½ cup Onions sliced
- 1 tablespoon Garlic minced
- ½ tablespoon Ginger minced
Sauce and Seasoning
- 3 tablespoons Hoison sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Soy sauce
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Ground ginger
Instructions
- Heat vegetable oil in a nonstick skillet or Wok. Once oil is heated, add the protein of choice and cook until done. Remove the protein from the pan and set it aside. add carrots and broccoli, saute for 5 mins. Stir continuously so that the veggies do not burn.
- While that is cooking. In a small bowl, combine soy sauce, hoisin sauce, and sesame oil and set it aside.
- Add the carrots and broccoli, and saute for 5 mins. Stir continuously so that the veggies do not burn. Now add the ginger and garlic to the pan, and saute for one additional minute. Remove all veggies from the pan and set aside.
- Pour additional vegetable oil in the pan if needed. Add drained spaghetti noodles to the oil and saute for 2-3 minutes. Season well with all of the seasonings.
- Pour the sauce over the noodles, and add the veggies back into the pan. Continue to stir until all ingredients are thoroughly combined.
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