Easy Asian Noodles Recipe

Easy Asian Noodles

Friends, I’m going to be honest with you. One of THE hardest things about adjusting to our new family of four has to do with food. Since Scout is ten years old, he has grown up eating and loving Asian food…which has not been a regular part of our family’s diet unless you count getting take-out Chinese once a month or so. The only American foods he’s taken to are french fries and chicken nuggets, or the occasional hot dog. When we were in China together, it was easy to find things Scout wanted to eat, but now that we’re home, I’ve been struggling. Y’all know I’m NOT a chef, so I’ve been scrambling to come up with things he likes that are quick and super-easy to make. 

{As you can see, we did a stellar job of keeping our hotel room neat and tidy in China.}

He loves fried rice, but friends, let’s be real for a minute. A girl can only make fried rice so many times a day before she goes bananas. He literally eats it for breakfast. Every day. I feel like I have rice coming out my ears. So, I decided to do a little experimenting with noodles and see if I could come up with an Asian-inspired noodle recipe that would be both tasty and ridiculously easy. Here’s what I came up with.


Easy Asian Noodles

In the recipe below, I’ve tried to estimate about how much of each ingredient I use, but the truth is, I don’t actually measure it at all. We just chop up a bunch of veggies once or twice a week and keep them in the fridge, then I dump some in the wok. Basically, this recipe is noodles and assorted veggies with soy sauce, sesame oil, and vegetable oil. You can add whatever vegetables you and your family like, in whatever quantities you want. You can even toss in some shrimp or chicken too. The wok is a wonderful place to throw whatever is in your fridge together and heat it up and call it dinner. True story. But if you feel better with what looks like a legit recipe, here you go.

Asian Noodles

Easy Asian Noodles Recipe

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4
Author: Amy Latta


  • 1/2 bag {6 oz} No Yolks Broad Egg Noodles
  • 1 large carrot diced
  • 1-2 cloves of garlic diced
  • 1-2 scallions/green onions sliced
  • 1/4 cup frozen peas
  • 2 T vegetable oil
  • 3 T sesame oil
  • 1 T soy sauce


  • Boil noodles according to package instructions.
  • Heat 1 T vegetable oil in wok or large saucepan.
  • Add cooked noodles and stir to begin heating them.
  • Push the noodles to one side of the wok and add another tablespoon vegetable oil to the other side.
  • Place carrot, garlic, scallions, and peas in the heated oil and stir. They should sizzle and become tender.
  • Stir noodles and vegetables together.
  • Add 1 T soy sauce and 3 T sesame oil. Stir.
  • Add salt to taste.
  • Once noodles and vegetables are thoroughly heated, serve!


Asian Noodles

That’s all there is to it, friends! I’d say it’s easy as pie, but frankly, I have tried making pie and this is WAY easier. I’m a huge fan of this dish, and I hope you are too. I love anything that’s this easy to make, and you can personalize it for your family by adding or omitting whatever you like. If you try your own version, let me know; I’m interested to hear what you think of it! Happy eating!

Super Easy Asian Noodles

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