Asian noodles may seem hard to make, but these rice noodle recipes are easy to perfect.
Rice noodles are the ideal solution for quick and healthy meals. The noodles cook in minutes and there are so many ways to doctor them up.
You can serve them hot or cold and make them spicy or savory.
Like the best rice recipes, rice noodles are a neutral base that takes on whatever flavors inspire you.
Grab the chopsticks because you’ll want to chow down these 15 rice noodle recipes until every last noodle is gone.
You’ll want to add this one to your list of quick chicken dinner recipes.
Chicken breast and a veggie medley fill this meal with tons of nutrition.
This gets even better thanks to the tender rice noodles and four-ingredient sauce.
You can pull the whole stir-fry together in just 30 minutes, making it great for weeknights.
If you want dinner ready even faster, whip up this simple 15 minutes meal.
You’ll stir-fry garlic and green onions until they’re fragrant. This only takes a couple of minutes.
Then toss in the rice noodles with some soy sauce and coconut sugar.
Sugar may sound like an odd choice, but the best Asain noodles balance out a whirl of flavors with a subtle hint of sweetness.
I like to serve this with a squeeze of lime and a dash of Sriracha.
Can’t decide between seafood or meat? Have them both with this savory recipe.
Shrimp is the surf while pork roast is the turf. For an additional savory protein boost, a scrambled egg is added to the mix.
If you can’t find a Chinese pork roast, you can substitute it with ham.
Be forewarned, there is a long list of ingredients to create the well-rounded flavors of this dish. This includes curry powder, Shaoxing wine, and soy sauce.
If you’d rather skip the turf for shrimp instead, this is the ideal recipe.
It’s full of juicy shrimp along with zucchini, scrambled eggs, and soft rice noodles.
It has a wonderful blend of garlic and ginger with a fresh burst of cilantro.
I particularly like how the peanuts add some crunch to enhance the flavors and textures. However, if you have a nut allergy you can easily leave these out.
Walk into any Thai restaurant and you’ll probably see pad see ew on the menu. This is a popular Thai dish featuring wide rice noodles.
While it’s great to order, it’s even better when you make it at home. All you’ll need is some Chinese broccoli, wide rice noodles, and chicken.
What really makes this taste restaurant-style is the sauce. It’s a blend of soy sauce, oyster sauce, and fish sauce.
Fish sauce has a very potent odor which can take some getting used to. However, it’s a must!
Velvety wide rice noodles are the main star of this dish. The noodles are swimming in a spicy, tangy, and umami marinade.
For some extra oomph, add in marinated sirloin steak, crunchy bean sprouts, and fresh green onions.
A bowl of these tender noodles will satisfy your noodle cravings without requiring hours in the kitchen.
This recipe is perfect for when you want light and fresh noodles. It’s a terrific balance of flavors with succulent ingredients.
I love how a squeeze of lemon makes all the flavors pop! That and it’s jam-packed with juicy shrimp.
When making this dish, be sure to de-vein the shrimp before cooking. Otherwise, this dish will take on a not-so-fresh taste.
Every time I order Thai takeout, I have to get veggie drunken noodles. They’re just so good, I can never talk myself into ordering something else.
But when I don’t feel like going out, I make these at home instead.
This recipe is stuffed with a colorful mix of veggies, including bell peppers, green cabbage, and green onions.
Tofu is the protein of choice which makes this meal vegan-friendly. It’s even got a handful of Thai basil.
You can have this dish ready in a snap, and dare I say, they may be even better than takeout!
Hoisin pork and noodles are the ultimate duo for a comforting noodle dish.
The pork is so flavorful and juicy thanks to spending hours in a creamy sweet and salty marinade.
The noodles, on the other hand, only take a couple of minutes to cook.
This recipe has plenty of room for interpretation. You can add in fresh veggies like bell peppers or carrots.
If you’re feeling more tangy than creamy, you can omit the peanut butter.
As long as you have pork and noodles as your base, you can come up with endless tasty variations.
This noodle soup knocks it out of the park! It’s creamy, tropical, fresh, spicy, citrusy, and savory all in one bowl.
It’s similar to tom kha, which is a Thai coconut soup. You can mix and match the proteins like this recipe which uses shrimp and chicken.
You can also scale down the spice level by using fewer chilis if Thai hot is too much heat.
You may want to grab a spoon and some chopsticks for this soup. That way, you can get the perfect bite.
You might be beginning to wonder if you can eat rice noodles cold. The answer is of course!
This is one of my favorite cold rice noodle recipes. It turns chewy noodles into a salad feast that’s gleaming with colorful crunchy veggies.
The sweet and spicy dressing is what pulls this dish together. The recipe doesn’t call for a specific protein, but I think tofu, shrimp, or chicken all pair well.
Vegan, vegetarian, or carnivore, you can choose a protein that fits your taste and dietary restrictions.
Nutritious meets savory in this rice noodle recipe. Like the recipe before, this is a gorgeous blend of vibrant veggies that pack a refreshing flavorful punch.
I find the Thai basil and serranos are what truly make this dish. Of course, I have to give credit to the chewy noodles and phenomenal sauce.
Gluten-free and vegetarian, you can enjoy sesame Thai rice noodles hot or cold.
Ho fan refers to the incredible tender wide and flat rice noodles that make up this dish.
They’re so juicy and slurp-worthy, you almost don’t need anything other than a sauce.
However, a little bit of veggies certainly doesn’t hurt. This recipe uses mushrooms, bell peppers, and Chinese chives, which go together perfectly.
If you have a wok and tongs, I strongly recommend using them for this recipe.
It makes it easier to cook the veggies and noodles while keeping all the ingredients hot.
On hot days, all I want are Vietnamese summer rolls. The thing I don’t like is how much work it entails to make each roll.
That’s why I’m a huge fan of this recipe!
It takes all the summer roll fixings and turns them into a light, refreshing salad. So there’s zero rolling required!
Plus, the noodles practically cook themselves because all you need is a bowl of hot water.
There are so many wonderful flavors in this dish you won’t even realize it’s vegan, too.
Of course, it wouldn’t be a proper rice noodle list without a yummy pad Thai recipe!
Pad Thai is a classic rice noodle dish that’s a cinch to make. This recipe is a slight variation from authentic pad Thai, but it’s sensational, nonetheless!
The secret to getting the sauce just right is using fish sauce and brown sugar. Mix that in with the other ingredients and pour it over your noodles.
With some scrambled eggs, carrots, bean sprouts, and peanuts, you’ll have one of the best pad Thais around.
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