These Asian style whole wheat noodles are flavorful and super healthy. They come together in under 20 minutes and are the perfect weeknight meal option to make and serve for the entire family.
Plus, you can also bring in some variation to the recipe based on what you prefer.
Team these up with a nice bowl of soup and enjoy them when you’re craving for some Chinese takeout but still want to eat healthy.
Ingredients For the Recipe
You will need just a few ingredients to make the Asian style wholewheat noodles.
- Oil: 2 tbsp
- Garlic (finely minced): 2 tbsp
- Green onions (chopped): ¼ cup
- Chicken (boiled and shredded): ½ cup
- Bok Choy (trimmed, stems chopped, leaves separated): 1 bunch
- Baby corn (steamed and diced): ½ cup
- Soy sauce: 3 tbsp
- Apple cider vinegar: 2 tbsp
- Salt: ¼ teaspoon or as per taste
- Black pepper powder: ½ teaspoon or as per taste
- Whole wheat noodles (cooked): 150-200 grams
- Chicken broth (optional): 1 cup
- Red chilies (sliced): For garnish
- Spring onions (chopped): For garnish
How to Make the Asian Style Whole Wheat Noodles
Once you have all your ingredients ready, here is what you will need to do to make the Asian style wholewheat noodles.
Heat oil in a pan. Add the minced garlic and saute until the aroma of the garlic fades away.
Next, add the green onions and saute. Cook for 45 seconds.
Add the boiled chicken next and saute for 1-2 minutes.
Add the bok choy and baby corn next and mix well. Stir fry for 2-3 minutes.
Next, add the soy sauce, apple cider vinegar, salt and pepper. Mix well.
Lastly, add in the whole wheat noodles and mix.
If you want soupy noodles, then you can add 1 cup chicken broth. You can avoid the broth for a stir fry noodle dish.
Garnish with sliced red chilies and chopped spring onions.
Frequently Asked Questions
In addition to all the veggies that I have added into the mix, you can also add other veggies of your choice.
Veggies like bell pepper, carrots, zucchini, mushrooms are all great choices.
Broccoli and green beans are also some great additions to consider.
If you have any leftovers, you can transfer them to an airtight container and refrigerate them. They should stay fresh for 3 to 4 days, and you can reheat them in the microwave or in a pan on low heat with a little sprinkle of water.
Tips & Tricks to Make the Asian Style Whole Wheat Noodles
Ready to try out this easy recipe? Here are some few tips and tricks you might want to take note of as well.
- If you don’t have wholewheat noodles, you can replicate the same recipe with any other kind of noodles that you have at hand. Soba noodles, udon noodles and regular hakka noodles are all great choices.
- If you’re using any other kind of noodles, make sure you cook them according to the instructions on the package.
- Remember to cook the noodles only until they are al dente. Overcooking them will cause them to become soggy and lumpy after you’ve added in the veggies and the sauces.
- Make sure you use a nonstick pan for this recipe. It will help keep the veggies and the garlic from sticking to the pan.
- If you want the noodles to have a bit more saucy texture, you can add a bit of cornflour slurry into the mix as well and let it simmer for a couple extra minutes.
- Want to try a vegetarian version of this recipe? You can swap the chicken in the recipe for some tofu or cottage cheese instead, and use vegetarian broth instead of the chicken broth.
- You can also add a dash of your favorite sauce to add some extra flavor to this noodle dish. Teriyaki sauce and oyster sauce are both good choices.
Serving Ideas & Suggestions
These Asian style whole wheat noodles can be enjoyed on their own. They are packed with protein, fiber and have a good balance of carbs as well, and make for a great complete meal.
If you really want to go the extra mile, you can serve them with some chili sauce or any other hot sauce of your choice
You can also serve them with an appetizer or a bowl of soup to make it a complete Asian affair. I would personally recommend teaming them up with a nice lemon and coriander soup or some spicy stir fried dumplings.
Loved making these noodles? Inspired to try some more noodle recipes? Here are some good ones you might want to check out.
- Instant Pot Hakka Noodles
- Vegan Kung Pao chicken with Sweet Potato Noodles
- Lemony Whole Wheat Spaghetti with Garlic and Spinach
Asian Style Whole Wheat Noodles
- 2 tablespoon Oil
- 2 tablespoon Garlic , (finely minced)
- ¼ cup Green Onions , (chopped)
- ½ cup Chicken , (boiled and shredded)
- 1 bunch Bok Choy , (trimmed, stems chopped, leaves separated)
- ½ cup Baby Corn , (steamed and diced)
- 3 tablespoon Soy Sauce
- 2 tablespoon Apple Cider Vinegar
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper Powder
- 200 gms Whole Wheat Noodles, (cooked)
- 1 cup Chicken Broth , (optional)
- Red Chilies , (sliced for garnish)
- Spring Onions , (chopped for garnish)
- Heat oil in a pan. Add the minced garlic and saute until the aroma of the garlic fades away.
- Next, add the green onions and saute. Cook for 45 seconds.
- Add the boiled chicken next and saute for 1-2 minutes.
- Add the bok choy and baby corn next and mix well. Stir fry for 2-3 minutes.
- Next, add the soy sauce, apple cider vinegar, salt and pepper. Mix well.
- Lastly, add in the whole wheat noodles and mix. If you want soupy noodles, then you can add 1 cup chicken broth. You can avoid the broth for a stir fry noodle dish.
- Garnish with sliced red chilies and chopped spring onions.