Quick and Delicious Asian Noodles

The delicious, intense flavors of this dish utterly belie how simple it is. We’re talking 20 minutes from start to finish – how can you argue with that? After making these moo shu noodles, I’ve wanted another great Asian noodle dish and a few weeks ago when dinner needed to be made in a crunch, these noodles were born.

Just like these noodles and these noodles and the aforementioned moo shu, the noodles for this Asian-inspired dish are coated in a light, delicate sauce that packs a punch in terms of flavor. While the sauce won’t be running all over your plate, the noodles and tender ground turkey perfectly absorb the flavors of the sauce, the garlic and curry paste – so that every bite is infused with deliciousness.

If you are worried about finding the Thai curry paste – I’ve been able to spot it in most everyday grocery stores in the Asian foods section by the soy sauce. The brand I’ve found is Thai Kitchen and it comes in a small 4 ounce jar. I use the paste in everything from this delicious Shrimp Stir-Fry with a Coconut Curry Sauce to these authentic Chiang Mai Noodles. I love the flavor of it.

I’ve whipped this noodle dish up several times since the creation and each time is just as satisfying. I’m amazed at how tickled I can be by simple things like flavor and speed!

asian noodles SideViewOriginalPSD

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Quick and Delicious Asian Noodles

Yield: Serves 4-6

Quick and Delicious Asian Noodles


  • 12 ounces thin spaghetti, fresh chinese noodles or rice noodles
  • 1 tablespoon vegetable or canola oil
  • 1 pound ground turkey
  • 4 cloves garlic, finely minced
  • 1 ½ teaspoons Thai red curry paste
  • 8 ounces white button mushrooms, finely chopped
  • Sesame seed oil
  • Sauce:
  • 1 tablespoon oyster sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons water
  • 4 tablespoons rice vinegar
  • 3 tablespoons sugar


  1. In a small bowl, whisk all of the sauce ingredients together to combine. Set aside.
  2. In a large pot, bring lightly salted water to a boil (I use about 1 tablespoon kosher/coarse salt for 4 quarts of water). Add the thin spaghetti (or whatever kind of noodle you are using) and cook until desired tenderness. Drain and set aside.
  3. While the noodles are boiling, in a large nonstick skillet over medium heat, heat the oil until rippling. Add the mushrooms and Thai curry paste and cook, stirring frequently, until the mushrooms are nicely browned but not all the way cooked through, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the ground turkey, breaking it up with a wooden spoon, and cook it with the garlic, mushrooms and curry paste until the turkey is cooked through.
  4. Add the cooked noodles and with a pair of tongs, lift and separate the noodles and incorporate them with the other ingredients. Pour the sauce over the noodle mixture and again, lift the ingredients up and over with a pair of tongs to coat all the ingredients with the sauce. Cook, stirring frequently, until the noodles have absorbed all the flavors and all the ingredients are heated through. If desired, drizzle lightly with Asian sesame seed oil to finish. Serve immediately.

Recipe Source: My Kitchen Cafe

38 Responses to Quick and Delicious Asian Noodles

  1. Sheree L says:

    How could I have never left a comment for this recipe? I’ve made it SO many times over the years. I had to tell you that my youngest son just left for the Missionary Training Center and when I asked him what he wanted for his “last supper” before leaving, it was this recipe – Asian Noodles! Now, the upside of having him gone is that I can finally put the mushrooms in this recipe!! (He couldn’t stand “fungus” in his Asian Noodles – time to grow up, huh?) Oh, and one more thing, he’ll be going to Eastern Idaho (Spanish-speaking) for his mission. 🙂 I know you’re in southwestern Idaho, but at least he’ll be in the same state as his mom’s favorite food blogger!

    • Mel says:

      Hi Sheree! I wish he was in our mission. I’d feed him well (and often!). I love that this was his last request. Mostly, though, I think it’s awesome you are a missionary mom. I can’t even imagine that phase of life yet (I know, I know, it will go FAST)!

      • Sheree L says:

        Aww, you made me cry! It does go by SO fast. Let me just say that my son would be in heaven if you would cook for him! All the food he loves most are your recipes. 🙂 Really, thanks from the bottom of my heart for sharing your talent with us.

  2. Ibk says:

    What could i use in place of oyster sauce? We are allergic to all shellfish.

  3. Phoebe says:

    Could I substitute regular white vinegar for rice wine vinegar? Please let me know. Also have you used rice noodles for this before or only spaghetti?

    • Mel says:

      Phoebe – Certainly worth a try but I haven’t made that sub myself so I’m not sure how it will affect flavor. Rice vinegar tends to be a bit more mild and slightly sweeter than white vinegar. I’ve never used rice noodles but I think it would work fine.

  4. Amanda Z says:

    This meal lives up to it’s title! I thought it was flavorful and delicious, I served mine with green onions and some chopped cilantro and that was a tasty addition. I couldn’t resist adding a little spoonful of sirachi chili garlic sauce to my serving for some spice… also I may be addicted to that sauce : ) Yum!

  5. Jolie says:

    Hi Mel,

    How would fish sauce work in lieu of oyster sauce? Is what I have and hate to go out since its snowing right now in CO. Thanks!

    • Mel says:

      Hi Jolie, I think subbing all fish sauce might be a little overpowering but I haven’t tried it that way so you could experiment. Good luck!

  6. Anonymous says:

    I love to share knowledge that I’ve accumulated through the year to help improve group performance.

  7. Tiffany says:

    Oh my goodness my family loved this recipe, thank you so much Mel. I added some carrots and green peppers to it, I think next time I will add some broccoli also. I loved the little bit of spice to it.

  8. Heather says:

    I was about to make something else for dinner when I saw this recipe. I amazingly had everything on hand (I do live in Asia though so maybe it isn’t so amazing), and whipped it up in just a few minutes. The kids loved it. Thanks!!

  9. Lucy says:

    I’ve made this twice and love it. The first time I used cubed chicken instead of ground turkey, since that is what I had. Tonight I used the ground turkey and subbed asparagus for the mushrooms. It was delicious. I definitely like the ground turkey better than chicken. Even my picky three-year old (who subsists mostly on apple slices and your oatmeal pancakes) was slurping up these noodles tonight. I love that such a flavorful dinner can be made so quickly. Thanks!

    • Mel says:

      Lucy – glad you like this simple dish! Plus, I love all your variations and changes. I think asparagus would be delicious!

  10. Mel says:

    leslie – hmmm…these are pretty particular ingredients. I have a few other recipes that use these ingredients. If you are a fan of Asian foods, I think the investment is worth it. If not, I’d probably pass on the recipe.

  11. leslie says:

    this looks SO good but i dont have oyster sauce. or rice vinegar. or curry paste. if i go out and buy these things will i ever use them for anything other than this recipe?

  12. Mel says:

    Anonymous – this is ok for leftovers but definitely tastes best right when you make it (it dries up a bit as leftovers). Hmmm….if you really don’t like mushrooms, you could probably substitute any veggie (like spinach, peppers, etc.). You could leave them out entirely but you’ll lose a little substance to the dish.

  13. Anonymous says:

    actually, is there any other veggie that may work in place of the mushrooms?

  14. Anonymous says:

    Hi Melanie, do this dish make good leftovers? There are only two of us, but I like leftovers for lunch!
    Also, how bad is it to omit the mushrooms? I just don’t like them much 🙂


  15. Melanie says:

    Meghan's Mom – ok, I'm glad I'm not the only one who samples my way through making a meal! Glad this ended up with delicious results!

  16. Meghan's Mom says:

    Oh my, this is amazing! By the time I was done "sampling", I think I'd eaten a whole serving already! This was the first time I tried Red Curry Paste and I loved it! Thanks for a great recipe!

  17. Melanie says:

    kellie – so glad you like the gyros (and way to go on making the bread!) – they are probably one of my favorite meals of all time. Shauntel – thanks for your comment! I agree that the sesame seed oil really adds…Atzimba – 4 servings must mean they were a hit – that's wonderful! Thanks for letting me know.

  18. Atzimba says:

    Had these noodles today for dinner and my husband had 4 servings! They were the perfect dish, quick, simple, yummy!

  19. Shauntel says:

    Delicious! I actually made this with chicken, mostly because I had all the other ingredients on hand. But it was simply delicious! I loved this sesame seed oil drizzle – I think I'll add 1/2 T to the sauce.Thank you once again for a yummy dinner!

  20. kellie says:

    I love your blog so much!! I am obsessed with gyros, and have made them several times, a la, mykitchencafe!!!! I even made the bread to go with, and yes, like you, I was generous with the sauce!

  21. Katy ~ says:

    Melanie, a beautiful and delicious recipe. So nice to have a recipe that is satisfying on a busy day. Many thanks…

  22. Melanie says:

    Anonymous – yes, the curry paste has kick to it but the amount I used in this recipe absolutely does not make a spicy dish….at the 1 1/2 teaspoons amount, it adds great flavor but not spice/heat. However, if you don't have it or want to leave it out, I'm sure it would still be ok, your noodles might be lacking that punch of flavor, but there are plenty of other ingredients to help add to the dish. Let me know if you try it!

  23. Anonymous says:

    Hi Melanie!Assuming the curry paste is spicy or hot? I know it probably makes the dish, but how bad would if be if I left it out, or replaced it with something else? This does look soooo good!Thanks!

  24. Melanie says:

    Melanie – seasoned rice vinegar is simply rice vinegarwith salt and sugar added to it. I think you should be able to use it in this recipe – you may want to cut down on the sugar in the sauce to 1 tablespoon until you add the seasoned vinegar you have and then you can add more sugar to taste if needed. In the future, I would recommend buying regular (unseasoned) rice vinegar and if you need to season it, like for sushi rice, you can add the salt and sugar yourself. Hope that helps!

  25. Melanie says:

    Anonymous – not a silly question. I think ground beef would work fine. It really boils down to your taste preference.

  26. Anonymous says:

    sounds yummy! silly question – do you think i could use ground beef instead of turkey w/ relatively the same taste? I don't usually have the turkey on hand.

  27. Sook says:

    I like that I can use spaghetti noodles. Nice! I will have to try this.

  28. grace says:

    there are quick dishes and there are delicious dishes. it seems like very rarely are dishes both fast and flavorful. i can tell already that this one's a keeper. lovely.

  29. Rhandi says:

    Sounds way yummy! I just had a similar dish that I loved at a little whole in the wall Restaurant. I think I am going to combine what I ate and your recipe and see what I come up with. Like always, you post wonderful delights!

  30. Melanie C. says:

    how is it possible that every day I check your site, and EVERY DAY there is a new recipe I want to try! I'm definitely going to try this, maybe this week, but I have a quick question. I have SEASONED rice wine vinegar in my pantry, is this the same thing that you used?? I wasn't sure if there was a regular, and a seasoned version, and wanted to make sure before I made this and ended up with an OVERLY salty dish or something!!

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