These Asian Style Noodles are very flexible and they have a very nice taste to them they can be served both hot or cold and in many different variations.
Noodles, The Main Ingredient
This Asian Style Noodles recipe is not made from your typical Asian pasta such as lo mein, soba noodles or Shirataki noodles but from spaghetti.
Noodles are an essential ingredient in Asian cooking. The type of noddle tends to vary from region to region. This simple Asian Style Noodles recipe was inspired by some of the recipes and cooking techniques used to make great tasting Asian noodles.
A blend of fresh vegetables, sesame oil, soy sauce and ginger really brings this vibrant recipe to life. The recipe calls for chili garlic which is often confused as chili paste. Chili paste is a little spicier than chili garlic but can make a good substitute if you can’t find chili garlic.
Using The Right Pan
For this recipe I usually use a wok but, it was better to use a frying pan for this if you have one that has a lot of flat surface area and holds heat well. The average household stove does not have enough fire to heat a wok properly, you will get good heat from the bottom but not on the sides. As long as you allow the flat pan to get hot enough I promise that you will be better off using a pan with plenty of flat area exposed.
In this recipe the pasta should be cooked slightly beyond al dente but not soft. The texture of the pasta is very important as you’ll get plenty of crisp bite from the other ingredients in this pasta dish.
The Many Uses of This Noodle
Because of the fact that this recipe works out well at room temp, cold or hot it is little chance that you will ever have an actual leftover. The recipe is designed to use over the course of 2 or 3 days. I suggest using some of the different variations such as adding chicken diced or chopped, shrimp (any kind) whole, cut or coarsely chopped, beef small diced, shredded or julienne sliced, nuts such as peanuts, cashew, sesame seeds, etc.. And don’t forget most of these variations can be served hot or cold.
These Asian style noodles will hold its fresh taste for 72 hours. If you intend to use any of the different variations just remove the amount of pasta that you are going to use and mix with your other ingredients.
You don’t have to use spaghetti as your pasta of choice, this recipe will work well with many different pastas. If you are on a gluten free diet a nice gluten free pasta and a gluten free tamari sauce (in place of soy sauce) could make this dish perfect for you.
Here is a short video on Asian Style Noodles preparation the full version is near the bottom of the recipe card.
Asian Style Noodles
Cook noodles in boiling water until tender, about 8 -10 minutes and drain. Rinse under cold water until cool. Shake off excess water and set aside. Heat oil in wok or frying pan. When oil is hot, add carrot, cabbage, onion and celery. Stirfry until tender (3 - 4 minutes).
Add peppers and ginger, cook for another 2 - 3 minutes. Add to noodles. Add soy sauce and chili garlic mix well.
Serving Size 4oz
- Amount Per Serving
- Calories 181
- Calories from Fat 54
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 27mg9%
- Sodium 207mg9%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ideal dish to serve on a hot or cold day.
Variations: add any of these to your pasta salad to create a meal:
Cooked chicken, diced or chopped
Cooked shrimp ( any kind) whole, cut or coarsely chopped
Cooked beef small diced, shredded or julienne sliced
Nuts: peanuts, cashew, sesame seeds, etc.
Don't forget all of these variations can be served hot or cold.