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If you ask me, one pot Asian noodles are a total game-changer.
This quick and simple dish brings together tender noodles, fresh vegetables, and a savory sauce that coats every strand. The best part? Everything cooks in one pan, meaning less cleanup and more time to enjoy your meal.
The noodles soak up all the good stuff – soy sauce, ginger, and garlic – while they cook, and the vegetables stay nice and crisp. A sprinkle of green onions and sesame seeds adds the finishing touch.
It’s a no-fuss meal that works just as well for busy weeknights as it does for casual weekend dinners.
Why You’ll Love These Asian Noodles
- One-pot convenience – Everything cooks in a single pot, which means less cleanup and easier cooking. Just toss ingredients in and let them work their magic together.
- Quick weeknight dinner – Ready in just 30-45 minutes, this dish is perfect for busy evenings when you want something tasty but don’t have hours to spend in the kitchen.
- Loaded with vegetables – With carrots, peas, bell peppers, and cabbage, you’re getting plenty of nutrients and different textures in every bite.
- Rich Asian flavors – The combination of sesame oil, soy sauce, aromatic spices, and garlic creates a deeply flavorful sauce that coats every noodle perfectly.
- Customizable recipe – You can easily swap in different vegetables or proteins based on what you have in your fridge, making this a flexible go-to meal.
What Kind of Noodles Should I Use?
For Asian-style one-pot dishes like this, you’ve got several great noodle options that’ll work well. Chinese egg noodles or wheat noodles are classic choices that hold up nicely in the sauce without getting mushy. If you’re at the grocery store, look for lo mein noodles or basic wheat noodles in the Asian food section – they’re perfect for this kind of cooking. Rice noodles can work too, but you’ll want to be extra careful not to overcook them since they can get sticky pretty quickly. Just make sure whatever noodles you pick are the dried kind rather than fresh, as they’ll stand up better to the one-pot cooking method.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Sesame oil: While sesame oil adds a distinct Asian flavor, you can use vegetable or canola oil if needed. Just add 1 tablespoon of sesame seeds at the end for a similar nutty taste.
- Noodles: Any medium-thickness noodles work here – try spaghetti, udon, rice noodles, or even ramen. Just adjust cooking time according to package instructions.
- Chicken: Feel free to swap chicken with tofu, shrimp, or beef. For vegetarian options, mushrooms or extra firm tofu work great.
- Dried spices: If you’re missing star anise or cinnamon stick, you can skip them – they add depth but aren’t crucial. For dried chilies, use 1-2 teaspoons of red pepper flakes instead.
- Red wine vinegar: Rice vinegar or apple cider vinegar work just as well here.
- Vegetables: The veggie mix is flexible – use what you have! Broccoli, snap peas, corn, or green beans all work nicely. Just keep the total amount of veggies about the same.
- Chicken bouillon: You can use vegetable bouillon or add an extra tablespoon of soy sauce plus 1/2 cup water instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making one-pot noodles is overcooking them – add the noodles only after your chicken is nearly done, and cook them just until al dente since they’ll continue softening in the hot sauce. Another common error is adding all vegetables at once, which can leave some mushy while others stay raw – instead, add harder vegetables like carrots first, followed by bell peppers and cabbage, with peas going in last. To prevent the sauce from becoming too thick or dry, keep some extra hot water or broth handy to adjust the consistency as needed, since the noodles will continue to absorb liquid as they cook. For the best flavor development, don’t rush the initial step of blooming the whole spices (bay leaves, cinnamon, and star anise) in sesame oil – give them time to release their aromatic oils before adding other ingredients.
What to Serve With Asian Noodles?
These saucy one-pot noodles are pretty filling on their own, but a few simple sides can round out your meal nicely. A fresh cucumber salad with rice vinegar and a pinch of salt adds a cool, crisp contrast to the warm, spiced noodles. If you’re feeding a hungry crowd, some pan-fried dumplings or spring rolls make great appetizers that stick with the Asian theme. I like to serve this with a small bowl of chili oil or sriracha on the side so everyone can adjust the heat level to their liking – plus, some extra chopped peanuts or cashews add a nice crunch on top.
Storage Instructions
Keep Fresh: These tasty noodles will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as all those spices have time to mingle together. Just give them a quick stir before serving to redistribute any sauce that may have settled.
Freeze: You can freeze portions of these noodles in freezer-safe containers for up to 2 months. The vegetables might be a bit softer after thawing, but the overall dish still tastes great. I like to portion them into individual servings for easy grab-and-go meals.
Reheat: To warm up your noodles, add a splash of water or broth and heat them in the microwave for 2-3 minutes, stirring halfway through. For stovetop reheating, toss them in a pan over medium heat with a bit of oil until they’re heated through. If they seem a bit dry, add a splash of soy sauce or water to bring back the saucy goodness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-130 g
- Fat: 100-110 g
- Carbohydrates: 200-220 g
Ingredients
- 1/4 cup sesame oil
- 200 grams dry noodles (half a pack of your choice)
- 500 grams boneless chicken, diced into 1-inch pieces
- 25 grams garlic, roughly 9-10 cloves
- 3 grams dried red chilies, about 8-9 pieces
- 4 bay leaves
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 chicken bouillon cube
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 cup tomato puree
- 1/2 cup peas
- 1/2 cup sliced carrots
- 1 cup bell peppers, cubed
- 1 cup cabbage, chopped into 1-inch cubes
- Sesame seeds and chopped green onions for topping
Step 1: Sauté Aromatics and Spices
In a large pot, heat some oil over medium flame.
Add in chopped garlic, bay leaves, dried red chilies, a cinnamon stick, and star anise.
Sauté these ingredients just until the garlic turns golden brown, releasing their flavors into the oil.
Step 2: Cook Chicken and Hard Veggies
Add chicken cubes to the pot.
Include any vegetables that take a longer time to cook, such as peas and carrots.
Season the mixture with salt, sugar, soy sauce, and red grape vinegar.
Sauté everything together until the chicken changes color, ensuring the flavors meld well with the meat.
Step 3: Add More Flavor and Veggies
Introduce a chicken bouillon cube and tomato paste into the pot, giving the dish a deeper, richer flavor.
Add any remaining vegetables, stirring everything together for a minute to incorporate well.
Step 4: Cook Noodles
Pour in 5 cups of water and add your noodles, stirring to separate them and ensure they do not clump together.
Cover the pot and allow the noodles to simmer at medium-high flame for about 10 minutes.
Step 5: Final Cooking and Adjustments
Remove the lid, give the pot a good stir, and cover it again.
Cook for another 5 minutes.
Check the noodles to see if they are done to your liking.
Adjust seasonings if necessary and decide if you want your noodles saucy, dry, or soupy.
Add more water if needed to achieve the desired consistency.
Step 6: Garnish and Serve
Once the noodles are cooked and seasoned to your taste, sprinkle sesame seeds and sliced green onions on top for garnish.
Serve the savory noodle dish hot and enjoy!