How to Make Chinese Noodles: Become the King (or Queen) of the Wok

Do you dream of becoming a street food chef without leaving your home? Of impressing your friends with a dish that smells of Asia, soy sauce, and crunchy vegetables? You've come to the right place. In this article, we'll take you by the hand to learn how to make Chinese noodles , just like there, but with your apron stained with sweet and sour sauce.

No need to have completed an intensive training course in a Shanghai kitchen. With a little motivation, a couple of ingredients, and a quick turn of the wrist, you'll be in for a treat. We promise, no need to break out the dictionary to understand.

So, shall we noodle?

Different Types of Chinese Noodles: Do You Really Need to Choose?

Before you throw yourself into the flour (so to speak), let's take two minutes to talk noodles. Because no, not all Chinese noodles are created equal. And no, you can't just order spaghetti just because it's long and thin. We see you, juggling your makeshift Chinese plates .

Wheat noodles

These are the most common. They're found almost everywhere, and they're perfect for stir-fries in a wok. They hold up well when cooked, don't go soggy, and go very well with almost any sauce in the world.

Egg noodles

They're similar to the previous ones, but they're made with... drum roll... eggs. Their texture is a little softer, a little richer. They're great in soups or savory stir-fries.

Rice noodles

White, translucent, and a little elastic, they're ideal for dishes like the famous pad Thai (yes, we know, it's Thai, but you get the idea). They cook quickly, so be careful not to forget them on the stove.

Soy noodles (or vermicelli)

Here, we're going for something very thin, very quick to cook. A quick dip in hot water and it's ready. They're perfect for salads, spring rolls, or very light dishes. They don't have much flavor on their own, but they absorb sauces really well.

Preparing your noodles: the art of not turning them into mush

Now that you've chosen your noodles, it's time to cook them. And there's no room for error. Overcooked, they turn into a sticky mush. Undercooked, and you're guaranteed a crunchy dish (but not in a good way). So get out your colanders and strainers : careful cooking and proper draining make all the difference.

The perfect cooking

Every package has instructions. Yes, you have to read them. But as a general rule, here's a solid foundation:

• Boil a large pot of water (as for pasta, but without the salt).

• Dip your noodles in, and stir gently to prevent them from kissing like clingy lovers.

• Respect the indicated time (often between 3 and 7 minutes).

• Drain them quickly and thoroughly.

• Rinse them in cold water to stop the cooking and prevent them from sticking together.

Grandma's tip (Asian or not)

Add a drizzle of oil after draining them. Mix well. The result: well-separated noodles, ready to stir-fry in the wok.

The basic ingredients to accompany your Chinese noodles

Okay, your noodles are ready. But you're not going to eat them plain, unless you're a monk in full retreat. It's time to whip out your chopsticks and pull out the magic ingredients that will take your dish to another level.

Vegetables: your best allies

No need to search for exotic vegetables that are hard to find. Here's a simple, effective, and crunchy list:

• Carrots: grated or thinly sliced

• Peppers: all colors, because life is more beautiful in a rainbow

• Chinese cabbage: for the tender-crunchy side

• Spring onions: because they smell good and look professional

• Zucchini, broccoli, green beans… let your creativity run wild

Proteins: so you don't feel hungry two hours later

Depending on your tastes (and what you have in the fridge), you can add:

• Chicken: cut into strips and marinated

• Beef: Chinese fondue style

• Shrimp: quickly and easily sautéed

• Tofu: firm, marinated or plain

• Scrambled eggs or thin omelette cut into strips

Sauces: the fuel of taste

This is where it all comes down to. Without sauce, your dish risks being a dull mess. Here are some basics to have:

• Soy sauce (salty and/or sweet)

• Oyster sauce (not as strange as it sounds)

• Hoisin sauce (sweet and fragrant)

• Sesame oil (a few drops are enough)

• Rice vinegar (for a touch of acidity)

• Garlic, fresh ginger, chili pepper... add as much as you like

Wok cooking: all fire all flame (or almost)

The wok is the star of Asian cuisine, just as Chinese lanterns light up festive evenings. But if you don't have one, a large skillet will do the job just fine. No need to invest in equipment that ends up at the bottom of the cupboard.

Cooking steps

1. Heat your pan or wok well with a drizzle of neutral oil (not olive oil, mind you).

2. Add the proteins first, allowing them to brown gently. Remove them once cooked.

3. Fry the vegetables quickly. They should remain crisp.

4. Return the proteins to the pan, add your sauces , mix.

5. Add the cooked noodles , mix vigorously (without overworking them either).

6. Adjust the seasoning: a little more sauce? A drizzle of sesame oil? A few seeds?

7. Serve warm. Admire. Enjoy.

Stir-fried noodles: a simple recipe for beginners (and gourmets)

If you're just starting out or just feeling lazy, here's a classic recipe that works every time.

Ingredients (for 2 people)

• 200g wheat or egg noodles

• 1 carrot

• 1 red pepper

• 1 small onion

• 2 eggs

• 2 tablespoons of salted soy sauce

• 1 tablespoon of sweet soy sauce

• 1 tablespoon of sesame oil

• Neutral oil (sunflower or rapeseed)

Preparation

1. Cook the noodles and drain them.

2. Cut the vegetables into thin strips.

3. In a wok or large frying pan, heat a little oil.

4. Brown the onion, then add the vegetables. Sauté for 5 minutes.

5. Add the beaten eggs to one corner of the pan. Scramble them.

6. Add the noodles and sauces and mix well.

7. Add the sesame oil at the end of cooking.

8. Serve with sesame seeds or a little coriander (optional but stylish).

Vary the pleasures: some ideas to never get bored

The wok is the star of Asian cuisine. But if you don't have one, a large skillet will do the job just fine. No need to invest in equipment like paper balls or a wok that ends up at the bottom of the cupboard.

Veggie (but delicious) version

Crispy tofu, sautéed vegetables, sweet and spicy soy sauce. A real treat, even for meat-eaters.

Noodles with peanut sauce

A little peanut butter, soy sauce, lime, and you've got yourself a Bangkok-style street food twist.

Curry noodles

Add a little red or yellow curry paste, a splash of coconut milk… and boom, an explosion of flavors.

Cold noodles: because it's hot sometimes

Yes, noodles aren't just for hot, stir-fried meals. In summer, a good cold noodle salad is life.

Example of noodle salad

• Cooked and cooled rice noodles

• Grated vegetables (carrots, cucumber)

• Grilled tofu or cold chicken

• Sauce made with soy, lemon, honey and ginger

• Crushed peanuts for crunch

A quick, fresh, and frankly satisfying dish.

Mistakes to avoid (we see you coming)

Even the best chefs can make mistakes. Here's a quick checklist to help you avoid turning your meal into a cafeteria staple.

Overcooking the noodles

We insist, but this is THE trap. Pay attention to the cooking time, and rinse them immediately.

Overloading the pan

If you add too much at once, everything will cook halfway. Do this in batches if necessary.

Forget the seasoning

Without sauce, without spices, without anything... it's bland. And blandness is the enemy.

Putting too much oil

Yes, it slides well, but this is not a frying contest. Take it easy, you know what I mean .

Conclusion: So, who's the boss now?

Have you made it this far? Congratulations. Now you know how to make proper Chinese noodles. It's not complicated, it's quick, and most importantly, it's good. Very good. Even better than anything you might order on a lazy night.

So get out your wok, your vegetables, your sauces, and heat up the stove. Because at the end of the day, the best Chinese noodles… are the ones you make yourself (with love, and a little soy sauce).

Enjoy your meal, chef! 🍜