asian noodle dinners Archives - The Midnight Baker https://bakeatmidnite.com/tag/asian-noodle-dinners/ Easy to make main meal and dessert recipes. Tue, 01 Sep 2015 04:08:33 +0000 en-US hourly 1 Asian Spaghetti & Meatballs https://bakeatmidnite.com/asian-spaghetti-meatballs/ Sat, 28 Sep 2013 23:00:00 +0000 http://bakeatmidnite.com/2013/09/28/asian-spaghetti-meatballs/ Asian Spaghetti & Meatballs Marco Polo brought spaghetti to the west.  We take it back east. This is a simple and filling dinner where meat is the condiment. I’d had a bit of pot sticker filling (link is in the recipe), and wanted to use it, however, I didn’t want to fuss with pot stickers...

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]]> Asian Spaghetti and Meatballs Asian Spaghetti & Meatballs

Marco Polo brought spaghetti to the west.  We take it back east.

This is a simple and filling dinner where meat is the condiment.

I’d had a bit of pot sticker filling (link is in the recipe), and wanted to use it, however, I didn’t want to fuss with pot stickers or wontons.  I’d bought a case of udon noodles from Amazon because I love them and they are pretty cheap bought in bulk.  I wanted to use some so I thought I’d combine the noodles with meatballs made from the leftover pot sticker filling.

Delicious!  And easy for when you don’t want to fuss.  The Kame brand noodles are all pre-cooked so all you do is add them to the pot.  I squish the little bags they come in to break them up well so I don’t get that many clumps.  You can pre-cook the meatballs and refrigerate until ready for use, so you can put this together in 2 shakes if they’ve already been prepared.







Asian Spaghetti & Meatballs

  • 1 recipe pot sticker filling
  • 1 whole package (14.5 oz) Kame Udon Noodles
  • 4 tbs oil, divided
  • 2 green onions, sliced (reserve about 2 tbs for garnish)
  • Sauce:
  • 1/4 cup soy sauce
  • 2 tbs dry sherry or mirin
  • 2 tsp brown sugar
  • 1 tsp creamy peanut butter
  • 1/8 tsp ground ginger
  • 1 clove garlic, minced
  • 2 tbs water
  • 2-3 drops dark sesame oil

Shape pot sticker filling into small meatballs, about 1″ diameter.

Heat 2 tbs of oil in a wok or large skillet.  Brown meatballs on all sides.  Cover, reduce heat and simmer for 10 minutes. Remove from pan.  Drain fat and wipe out pan with a paper towel.

Mix sauce ingredients.  Return pan to high heat.  Add the remaining 2 tbs oil, heating until oil simmers.

Add the udon noodles, breaking apart any clumps.  Add the sauce.  Stir fry for 2 minutes.

Add the meatballs and stir fry for 2 minutes.  Add the green onion, stir fry for 30 seconds.

Remove to plates and garnish with remaining green onion.
Serve immediately.

Makes 2 servings


Asian Spaghetti & Meatballs
Asian Spaghetti & Meatballs

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]]> Peanut Rice Noodles with Shrimp https://bakeatmidnite.com/peanut-rice-noodles-with-shrimp/ https://bakeatmidnite.com/peanut-rice-noodles-with-shrimp/#comments Thu, 08 Aug 2013 23:00:00 +0000 http://bakeatmidnite.com/2013/08/08/peanut-rice-noodles-with-shrimp/ Peanut Rice Noodles with Shrimp Quick, easy and delicious.  Can be made with chicken or pork too  The things you find when you go through your freezer!!!  I found a 2 lb bag of large shrimp that I forgot about.  Yeah, I forgot shrimp…hard to believe, but I did. Since they are expensive, I wanted...

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]]> Peanut Rice Noodles with Shrimp Peanut Rice Noodles with Shrimp

Quick, easy and delicious.  Can be made with chicken or pork too 

The things you find when you go through your freezer!!!  I found a 2 lb bag of large shrimp that I forgot about.  Yeah, I forgot shrimp…hard to believe, but I did.

Since they are expensive, I wanted to use them before I forgot about them AGAIN, so this week, I will be eating shrimp–a lot LOL.

I was also dying to try some new ready-to-serve Asian noodles I’d recently gotten off of Amazon–Kame rice noodles. These are so much better than they were a few years ago as they are no longer a solid brick of noodles that even though they are fully cooked, you had to boil to separate.  All you do now is squeeze the pouche(s) they come in and voila–separated and ready to heat.



This proved to be a delicious dinner!  One I’d definitely make again.  Feel free to change up the veggies or the type of noodles you use.  I used what I had on hand.



Peanut Rice Noodles with Shrimp

  • 8 oz raw shrimp, peeled and de-veined
  • 1 cup bok choi, sliced (include some of the green leaf)
  • 1/2 cup snow peas
  • 2 green onions, sliced
  • 2 tbs diced red bell pepper
  • 1 clove garlic, crushed
  • 2 tbs oil
  • 1 14.2 oz package Kame Stir Fry Thai Rice Noodles
  • Sauce:
  • 4 tbs soy sauce
  • 2 tbs mirin or sherry
  • 4 tbs water
  • 2 tbs creamy peanut butter
  • 2 drops dark sesame oil
  • dash of white pepper
  • pinch of hot red pepper flakes

Mix sauce ingredients; set aside.


Heat a wok or large, deep skillet over high heat.  Add oil. When oil begins to shimmer, add shrimp, garlic and bok choi. Stir fry until shrimp begins to turn pink.


Add the entire package of noodles (the bag contains 2 pouches–use them both) and stir fry for 1 minute.


Add the sauce and stir fry for 1 minute.  Add the red bell pepper, green onion and the snow peas.  Stir fry for 1 minute, or until snow peas are bright green.


Serve immediately.


Serves 2

Peanut Rice Noodles with Shrimp
Peanut Rice Noodles with Shrimp

Peanut Rice Noodles with Shrimp
Peanut Rice Noodles with Shrimp

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