Thursday, September 9, 2010

Asian Noodles

When I was a little girl, I lived in the Florida Keys. Yeah I know, lucky kid growing up on a tropical island vacation spot. It was great and the Keys still have a warm place in my heart. My mother, who is an immigrant from Costa Rica, often befriended other immigrant mothers and this recipe comes from a lovely Japanese woman that was her friend. It became a favorite in our household and was served as often as regular Italian-American style spaghetti that we loved. I have made a few adjustments to Mom's recipe, adding ginger and Sambal Oelek  (chili paste) for a kick. Don't worry about the long list of ingredients. You can use a food processor to quicken the slicing of the vegetables or buy them precut. I have even used frozen veggies in a pinch. The recipe is very forgiving, and it can be easily doubled. Everyone who has tried this dish loves it. I find these noodles addictive.

Asian Noodles - serves 2

1/2 package of spaghetti (1/2 lb)
1 cup shredded cooked chicken (you can use left overs if you want)
1/2 large sweet onion, Vidalia or other type
1/2 green bell pepper
1/2 red bell pepper
2 carrots, peeled and thinly sliced on the bias
1 cup shredded cabbage or romaine lettuce
1 clove garlic minced
1 tsp minced ginger
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp Sambal (Vietnamese chillie paste) optional
1/2 cup sliced ham
2 eggs, beaten lightly
1/2 cup water or chicken broth or vegetable broth
1-2 Tbsp vegetable oil
Salt and pepper to taste

Heat the water to boil the noodles. Cook noodles until al dente since they will be added to the pot later on.

In a large wok or pan over medium heat, add 1 tsp or so of oil. Pour in eggs and let cook until set. Carefully flip the egg over, trying to keep its shape and thinness. Let cook another 30 seconds or so and remove from pan.  Cut into 2 inch strips. Add ham slices and cook briefly then set aside with cooked egg. These will be garnishes.

To the same pan add remaining oil and sauté onions, bell peppers and carrots. (I use olive oil for everything.) When they are limp (after about 2-3 minutes) add garlic and ginger. If using cabbage, add here. (If using romaine add last.) Add shredded chicken and cooked drained noodles. (Add romaine here if using romaine.) Add the broth or use the cooking water from the noodles. Add soy sauce, Worcestershire sauce and chili sauce if using. Mix well. Turn off heat. Taste and correct the seasoning for salt and pepper. You can add more soy sauce and Worcestershire sauce if you wish but I prefer a subtle hint of their flavors since they can be over powering. Serve topped with slices of ham and slices of the cooked egg. Divine!


  1. I made Asian noodles last night for my husband and two picky girls. It was fantastic! Filling but not too heavy. We all ate seconds. YUM YUM

  2. I'm glad you and your family enjoyed it, Martha. Thanks for visiting :)