Authentic Chinese Noodle Recipes

Why I Love Chinese Noodle Recipes

I love this noodle collection because it has so many memories from different chapters of my life. These recipes make me think of the bowls my mom made in our Beijing kitchen, the quick lunches I relied on during my years in Japan, and the simple dinners I prepare now in my New York home when I want something nourishing. I am a mom and trust me, these recipes are easy to cook on busy days, and they make it simple to add vegetables or use whatever I have in the fridge while still keeping the flavors true to the dishes I grew up with. 

Something you need to know is that I have a few nonnegotiable ingredients when I make an authentic noodle dish at home. I always begin with light soy sauce because it creates a gentle savory base that supports everything that follows. From there, I love a touch of Shaoxing wine for aroma, a drizzle of sesame oil for warmth, and a splash of vinegar when I want a brighter edge. Garlic, ginger, and scallions are key to tie the bowl together, and I always count on them because they take me back to the traditions that shaped my cooking.

I created this collection because I wanted a single place to share the noodle dishes I rely on the most in my own kitchen. You will find bowls that range from savory and aromatic to spicy, each shaped by the cooking habits I learned at home and the experiences I have gathered in my own kitchen over the years. I hope these recipes invite you to cook at your own pace and share a comforting meal with the people you care about.

21 Best Chinese Noodle Recipes

Before we dig into my favorite recipes, I want to share a couple of tips that matter when you make homemade Chinese noodle dishes. They turn out best when everything is prepped before the heat goes on, since the cooking moves quickly. I pay close attention to the type of noodle I use because each one carries sauce and texture in its own way, and I watch the heat carefully to keep the noodles springy and the vegetables crisp.

Beef Chow Fun (干炒牛河)

I chose this beef chow fun recipe because it captures the flavor and technique I loved when I first discovered Cantonese stir fried noodles. The tender beef, soft wide rice noodles, and the slight char from high heat make this dish stand out in a simple way. 

I rely on fresh wide rice noodles for their soft texture, thinly sliced beef for quick cooking, and Chinese broccoli for a crisp contrast. Light soy sauce, oyster sauce, and Shaoxing wine build the savory base that brings everything together in the wok. These ingredients create the balance that defines this dish.

This recipe takes about 30 minutes, and once everything is prepped the cooking happens fast. I often serve it with a simple vegetable stir fry or a light soup to round out the meal. It earned its place in this collection because it is straightforward, satisfying, and always delivers the flavors I love.

Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

I was drawn to this soy sauce pan fried noodle recipe because it shows how much satisfaction you can get from the simplest ingredients.  The noodles turn crisp on the edges and take on a deep savory taste from the sauce, and the whole dish comes together in minutes, much like the noodle bowls I enjoyed in small Cantonese shops. It is a simple comfort I always appreciate at the end of a long day.

I use here are fresh Hong Kong style egg noodles for their springy texture, a mix of light and dark soy sauce with a touch of vegetarian oyster sauce for depth, and bean sprouts with green onions for freshness. These ingredients keep the dish straightforward while adding character to each forkful.

This recipe takes about 10 minutes, yes 10 minutes!! and once the prep is set the cooking moves fast. I enjoy serving it with a fried egg or pairing it with a simple vegetable stir fry for a quick meal or when I have friends over for lunch.

Cumin Lamb Noodles

I love this cumin lamb noodle recipe, it has the bold northern flavors I first tasted during my time in Xi An. The tender lamb, warm spices, and chewy noodles come together in a way that reminds me of the street stalls and small shops where I first fell in love with this style of cooking.

For the key ingredients, I go for thinly sliced lamb for its tenderness, freshly toasted cumin for depth and aroma, and a base of chili oil to give the noodles warmth and color. These three elements shape the core of the dish and create the flavor that makes cumin lamb such a classic in northern Chinese kitchens.

My recipe takes about 30 minutes from start to finish, which is great if you have a family of 4. I enjoy serving it with a simple cucumber salad or a plate of pickled vegetables to balance the richness. It earned its place in this collection because it stays true to the flavors I know and still works perfectly in a home kitchen.

Biang Biang Noodles (Yu Po Mian)

There is nothing better than a bowl of  Biang Biang noodles. I love how hand pulled noodles transform simple dough into thick, hearty strands that carry so much history. When I stretch the dough and slide those wide noodles into boiling water I remember the noodle shops I visited years ago, and I love knowing I can recreate that same thing in my own kitchen.

The key ingredients I always use are thick and chewy hand-pulled noodles, a generous drizzle of chili oil to add warmth and spice, and garlic with scallions to build a fragrant sauce. These ingredients bring texture, heat, and aroma together so the noodles hold up under their bold sauce while tasting rich and comforting.

This recipe takes about 40 minutes total, but you can make your own hand-pulled noodles for an even more authentic experience if you have extra time. Because the dough and noodles require some effort, I usually make this with store-bought noodles on a weeknight. I often serve the noodles on their own or with a simple side dish.

Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)

I chose this Zha Jiang Mian recipe because it represents the kind of comforting homestyle dishes I grew up eating in Beijing, where a rich sauce and simple toppings always made a meal complete. The savory pork sauce, the chewy wheat noodles, and the fresh cucumber on top come together in the same way we shared them during family dinners back in Beijing.

The main ingredients I use are ground pork for richness, sweet bean paste for depth and a hint of sweetness, and fresh thick wheat noodles to carry the sauce. A handful of cucumber adds a clean contrast that keeps the bowl balanced.

I love that it takes  me only 30 minutes, and once the sauce is simmering the rest moves quickly. I like serving it with blanched greens or a small plate of pickled radish, and my husband and I return to this dish often because it fits great into our everyday cooking.

Beef Pan-Fried Noodles

You have no idea how much I enjoy this beef pan fried noodle dish, which is why I wanted a version that keeps the crisp noodles, tender beef, and rich sauce in a way I am proud to serve. My recipe takes about 35 minutes from prep to table and delivers noodles with crisp edges under a savory sauce that coats the beef and vegetables perfectly.

I use fresh Hong Kong style noodles which crisp on the bottom and stay chewy on top, thinly sliced beef marinated so it stays tender during quick cooking, and baby bok choy which adds freshness. The sauce is built from light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine which gives the whole dish depth without weighing it down. 

I make these noodles when I want something hearty to share with friends or when my family wants a warm one-pan dinner. The noodles always get attention when I serve the dish on a large plate in the center of the table, and people often go back for another serving. For me, it comes down to the soft noodles, the rich sauce, and the simple technique that makes this recipe worth keeping in regular rotation.

Dan Dan Noodles (担担面)

I love Dan Dan noodles, which is why I crafted this recipe to capture the bold and comforting flavors I crave. My recipe comes together in about 20 minutes, delivering noodles bathed in a spicy-savory sauce that warms me up and satisfies like only a well made bowl can.

I use springy thin wheat noodles that soak up the sauce, a fragrant mix of sesame paste and chili oil to build a rich spicy base, and minced pork cooked with garlic and scallions for a hearty texture. These three parts combine to make the dish layered with spice, aroma, and a satisfying taste.

I often make Dan Dan noodles when I want a flavorful dinner without long steps after a busy day. I like serving it with a simple salad to balance the spice. This recipe works again and again for me because it delivers steady heat, great texture, and real comfort, and honestly I could not ask for more.

Chicken Chow Mein (鸡肉炒面)

I picked this chicken chow mein recipe for this collection because it shows how quickly a satisfying meal can come together in one pan. Yes! My recipe takes about 25 minutes and brings tender chicken, springy noodles, and crisp vegetables together in a way that always works on a busy night and especially when you have a kid like I do.

I like using thin chow mein noodles that hold sauce but stay springy, sliced chicken breast marinated lightly so it remains tender during high heat cooking, and a mix of cabbage, carrots, and bean sprouts for crunch and color. The sauce mixes soy sauce, oyster sauce, and a touch of sesame oil so the flavors remain savory while letting the ingredients shine.

I cook this dish when I want to feed my family or friends something quick yet satisfying. I like serving it right from the pan, sometimes with a light soup or a simple side of greens to round out the meal. This recipe earned its place on my table because it is flexible and is loaded with vegetables, and brings together taste and ease in a way I value.

Scallion Oil Noodle (葱油拌面)

I could not avoid this scallion oil noodle recipe, it is ready quickly and super tasty! It cooks in about 15 minutes, and the moment the scallions warm in the oil, the smell gets everyone asking what I am making. When I serve this to guests, they always assume it took far more work than it did, which makes it one of my easiest ways to keep people happy at the table.

I use fresh wheat noodles, scallions cooked until crispy to release fragrance, and a light sauce of soy sauce and sesame oil to coat the noodles without overpowering them. These elements work together to keep the dish balanced and comforting.

I often make this noodle dish when my husband and I host friends for a casual dinner, since it comes together quickly and still tastes thoughtful. It is a bowl I can set on the table with confidence, knowing it brings comfort without asking me to spend the whole evening cooking.

Da Pan Ji (Big Plate Chicken, 大盘鸡)

I love this Da Pan Ji recipe because it makes a strong impression without asking for complicated steps. The tender chicken, soft potatoes, and wide noodles absorb the rich sauce in a way that creates a meal guests will talk about long after dinner. If you cook this for a gathering, the dish lands on the table with enough aroma and color to make everyone lean in for a closer look.

The three ingredients I rely on are chicken thighs for their juiciness, russet potatoes for the way they absorb the sauce, and wide noodles that carry each flavor from the braise.

This dish takes me about 40 minutes, and I often make it when we have friends coming over or when my family wants something hearty to share. I hope you add it to your menu for your next gathering, since it has a way of bringing everyone to the table.

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

This Suan La Fen recipe is one of my favorites because it takes me back to the street stall noodles I enjoyed when I was in school, where a hot bowl of spicy and sour noodles could brighten even a cold afternoon. The slippery potato noodles in the rich hot and sour broth with bits of crunch and spice always add energy to my home kitchen. 

I lean on three main ingredients in this recipe: potato or sweet potato noodles for their chewy texture, a sauce made with vinegar, light soy sauce, chili oil and a touch of peppercorn for the classic hot and sour base, and simple toppings such as roasted peanuts, ground pork for extra richness, and chopped scallion or pickled mustard stem for freshness. 

This dish takes about 30 minutes total. Once everything is ready, the soup comes together quickly and the noodles soak up the flavor well. I often make it for a late dinner or pack it to share with coworkers, and it always adds warmth and spice to the table.

Sesame Noodles

This sesame noodles recipe tastes rich while staying incredibly easy to prepare. The nutty sesame sauce coats the chewy wheat noodles, and a few fresh toppings turn the bowl into something I am always proud to serve, even on a busy night.

I use creamy Chinese sesame paste thinned with water and seasoned with light soy sauce, Chinkiang vinegar, maple syrup, sesame oil and a touch of chili oil for warmth; fresh or dried wheat noodles boiled and rinsed; and toppings such as thin strips of cucumber or carrot or radish plus toasted sesame seeds for freshness and crunch.

My recipe takes about 20 minutes in total and I typically make it when I want a quick lunch or a light dinner, and sometimes I add shredded chicken or tofu when I need extra protein. I included sesame noodles in this collection because it blends simplicity, flavor and flexibility in a way that works for new cooks and still satisfies me every time I make it.

Easy Fried Noodles 

You can never go wrong with my fried noodles recipe, I mean it. It cooks fast and often surprises people with how flavorful it is. The mix of soft noodles, savory sausage, crisp greens, and warm eggs looks like takeout even though it takes about 20 minutes from start to finish. If you make this when guests stop by, they will ask how you managed to put together such a good dinner so quickly.

I rely on rice noodles for their soft chew, Chinese sausage for depth and richness, and baby bok choy for freshness and contrast. A small amount of soy sauce finishes the dish and helps the flavors come together.

I often make this when friends stop by without much notice. I serve it straight from the wok with a light soup or extra vegetables on the side. This dish shows how approachable Chinese home cooking can be while still delivering steady and satisfying flavor. Yum!

Soy Sauce Noodles (阳春面)

I picked this soy sauce noodles recipe because I love how modest pantry ingredients can turn into a warm bowl in minutes. The thin wheat noodles soak up a light broth mixed with soy sauce, and adding greens or a soy sauce egg makes the bowl super complete. It is impossible not to like it!

For this recipe I use thin wheat or somen-style noodles for their light, springy texture, a broth seasoned with light soy sauce, sesame oil, chicken stock (or broth) and a pinch of sugar or bouillon powder for depth, and toppings such as bok choy or leafy greens and a runny soy sauce egg or simple vegetables for freshness. These elements stay simple yet combine in a way that makes each part matter.

This recipe takes about 8 minutes total, with 3 minutes prep and 5 minutes cook time. It works well for breakfast, lunch, or a quick dinner when I want minimal fuss but steady flavor. I love serving these noodles when I am rushing out early or winding down late, because they are light, quick, and the best part is my family loves it! Win!

Roast Pork Lo Mein (叉烧捞面)

This is hands down one of my favorite noodle recipes ever. Soft noodles, tender pork, and crisp vegetables coated in savory sauce create a balanced meal in one pan. It is my go-to when I want a dinner that comes together fast but still tastes generous and satisfying. What else can you ask!

I simply use lo mein noodles for their chewy texture, thinly sliced pork that stays tender under high heat, and a mix of carrots, cabbage, and scallions for crunch and freshness. The sauce uses light and dark soy sauce, oyster sauce, and a bit of water or broth to coat everything evenly.

This easy pork lo main recipe takes me about 25 minutes from prep to plate. I usually serve it family style in a large bowl so everyone can help themselves. Last month we had a few friends over, and I served this in a large bowl in the center of the table. Everyone reached in for a serving without hesitation, and the whole meal turned into an easy, relaxed evening. Sometimes I pair it with steamed greens or a light soup to complete the meal.

Vegetarian Chow Mein (素菜炒面)

I admit that I love this vegetarian chow mein recipe, it is my favorite way to turn a fridge full of vegetables into something guests will think came from a restaurant. Ha! The noodles stay springy, the veggies stay bright, and the sauce pulls everything together in such a quick steady way. Serve this when friends come over and you will have everyone asking how you made something so colorful and tasty in such a short time.

For this recipe I rely on fresh or heat-treated chow mein noodles for springy texture, a bouquet of vegetables (baby bok choy, carrots, mushrooms, bamboo shoots, bean sprouts, and green onions) for varied crunch and color, and a sauce blending vegetable stock, vegetarian oyster sauce, light and dark soy sauce, Shaoxing wine, and white pepper for a savory base. 

This recipe takes me 30 minutes total, from prep to plate. Once everything is ready the stir fry comes together quickly. I often serve this when I want a lighter meal or with a bowl of soup beside it. I included vegetarian chow mein in this collection because it shows that Chinese home cooking can be flexible, welcoming to any diet, and still full of genuine flavor.

Lanzhou Beef Noodle Soup (兰州拉面)

I chose this Lanzhou beef noodle soup recipe for the way it captures the deep flavors I grew up with in northern China. The clear beef broth, tender slices of beef, and springy hand pulled noodles come together with warm spices and fresh radish in a bowl that is grounded in tradition.

There are 3 main parts for this dish: a rich broth made from beef bones and aromatics, untrimmed beef or brisket that becomes tender after simmering, and fresh wheat noodles that give the bowl strength and texture. A bit of cilantro, radish, and chili oil at the end adds brightness. Oh.. my, so good!

My recipe takes about 3 hours and 20 minutes with most of the time spent simmering. I often make it when my parents visit so we can sit together and enjoy a comforting meal. It earned a place in this collection because it shows how traditional flavors can be recreated at home with patience and care. I hope you give this one a try!

Easy Hand-Pulled Noodles

I love my hand pulled noodle recipe because it takes me back to the foundation of Chinese cooking, where a bowl begins with simple dough and patient hands. Stretching the dough, shaping the long strands, and cooking them until they lift to the surface always makes it rewarding. 

For this recipe I make a soft wheat dough with flour and water, enough resting time to keep the dough elastic And them I shape the noodles into shapes I prefer (wide or thin). These steps give the noodles a strong chewy texture that stands up well in broth or sauce, which store-bought noodles simply can’t compare.

Making hand pulled noodles takes some time to prepare, and I enjoy making them them when my husband and I host family for dinner. Last winter I served them during a small gathering, and everyone joined in to help stretch the dough at the counter. Sharing a dish shaped by hand created a sense of togetherness that stayed with us long after the meal ended.

Shanghai Fried Noodles (上海粗炒面)

I included these Shanghai fried noodles for the way thick chewy noodles, tender pork, and crisp bok choy come together in a rich savory sauce that I am seriously obsessed with.

I use three essentials ingredients: Shanghai style wheat noodles for their satisfying chew, thinly sliced pork for savory depth, and bok choy with shiitake mushrooms for freshness and contrast. The sauce made with soy sauce, Shaoxing wine, a touch of sugar, and white pepper coats everything in a way that tastes complete.

My recipe takes about 30 minutes from prep to plate. I often serve it straight from the wok when friends or family come over, since it looks generous and always gets attention. I added this dish to the collection because it shows how easily you can recreate restaurant style noodles at home, and it always makes guests notice how flavorful and generous the dish looks when it reaches the table.

Singapore Noodles (星洲炒米粉, Singapore Mei Fun)

I picked Singapore noodles for the way rice vermicelli, curry seasoning, shrimp, char siu, peppers, eggs, and onions come together in one colorful pan. The curry aroma lifts the whole dish, and the mix of textures makes it a bowl I enjoy serving when I want something bright and fragrant. 

For this recipe I use rice vermicelli for delicate texture, a curry based sauce made with soy sauce, oyster sauce, Shaoxing wine, and sesame oil, and a mix of vegetables and protein to keep the dish vibrant.

I love that it takes me only 30 minutes from prep to table, and I often make it on busy weeknights when I get home tired after a long work day. And I highly recommend you try it!

Chinese Chicken Noodle Soup

This Chinese chicken noodle soup is hands down my favorite soup, and that is why I included it in my collection of authentic Chinese soup recipes. It offers warmth and steady comfort on cold days here in New York when I want something nourishing.

I simply use bone in chicken thighs for richness, a broth simmered with ginger, garlic, scallion, cumin seed, and Sichuan peppercorns for depth, and thin wheat noodles that stay springy in the clear broth. These parts come together to make a soup that tastes so satisfying!

The best part is that it only takes me about 25 minutes from prep to serving. I often top it with baby bok choy and carrot, and it works well for quiet dinners or quick lunches. It is also easy to make ahead and enjoy whenever I want, which is very convenient for busy parents.

Sharing these Chinese noodle recipes is something I really enjoy because each bowl carries a bit of comfort and a bit of story. I hope you try them whenever you need an easy dinner or want to treat the people around your table. With time I am sure you will find a favorite that stays with you just the way many of these have stayed with me.