6 Easy Noodle Recipes for Dinner: Garlic Noodles, Chicken Lo Mein, Spicy Thai Noodles and More

Noodles might be the ultimate fast dinner. These 6 easy noodle recipes for dinner are ready in 15 to 32 minutes, use simple ingredients and taste better than takeout. You will find buttery garlic noodles, chicken lo mein, creamy spicy Thai peanut noodles, beef chow mein, shrimp pad Thai and colorful vegetable stir-fry noodles, each with its own ingredient list, step-by-step instructions and a tip.

Whether you want something ready in 15 minutes, a comforting stir-fry full of vegetables or a bold, spicy dinner, there is a noodle recipe here for your night. Each one is written as a complete recipe, so you can jump straight to the one you want. Below the recipes, you will also find a guide to the best noodles to use, tips for perfect stir-fried noodles, common mistakes, make-ahead advice and answers to frequently asked questions.

Why You’ll Love These Noodle Recipes for Dinner

• They are fast. Most are on the table in 30 minutes or less, and the quickest takes only 15.
• They use simple ingredients. Noodles, a few sauces from the pantry, fresh vegetables and protein.
• They are budget friendly. A big pan of noodles feeds the family for a fraction of the cost of takeout.
• They are easy to customize. Swap the noodles, protein or vegetables for what you have.
• They are great for leftovers. Most reheat well and make an easy lunch the next day.
• There is something for everyone. Mild, spicy, meaty, seafood and meatless options.

Which Noodle Recipe Should You Make? A Quick Comparison

A Quick Guide to Noodles

You do not need special noodles for most of these recipes, but it helps to know what each type does best.

If you cannot find a certain type, spaghetti is the easiest all-purpose substitute. Look in the international aisle of your grocery store for fresh or dried egg noodles and rice noodles, or check your local Asian market, where they are often cheaper.

Tips for Perfect Stir-Fried Noodles

• Prep everything first. Stir-frying moves fast, so slice the vegetables, mix the sauce and cook the noodles before you turn on the heat.
• Undercook the noodles slightly. They finish cooking in the pan, so pull them from the water when they still have a little bite.
• Use a very hot pan. High heat browns the food and keeps the vegetables crisp instead of soggy.
• Do not crowd the pan. Cook the protein in batches if needed, so it sears instead of steaming.
• Mix the sauce ahead. It lets you add it all at once, so the noodles are coated evenly in seconds.
• Taste at the end. Adjust with a splash of soy sauce for salt, vinegar or lime for brightness or chili sauce for heat.

The 6 Easy Noodle Recipes

Each recipe below serves 4 and is written as its own complete dish.

1. Garlic Noodles

Garlic noodles are glossy, buttery and ready in 15 minutes.

Garlic noodles are the easiest dinner on this list, and they might be the most addictive. Spaghetti-style noodles are tossed in a glossy sauce of butter, lots of golden garlic, soy sauce and oyster sauce, then finished with green onions. They are savory, a little sweet and ready in 15 minutes.

Serve them as a main dish when you are short on time, or pair them with chicken, shrimp or steak for a bigger dinner.

⏱ Prep: 5 min🔥 Cook: 10 min⏳ Total: 15 min🍽 Serves: 4

Garlic Noodles Ingredients

• 8 oz (225 g) spaghetti, linguine or egg noodles (about 250 g cooked)
• 3 tbsp butter
• 5 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp grated parmesan (optional)
• 2 green onions, thinly sliced
• Black pepper, to taste

How to Make Garlic Noodles

Toss the noodles in the garlic butter sauce over medium heat.

1. Cook the noodles in salted boiling water according to the package directions until al dente. Reserve ½ cup (120 ml) of the cooking water, then drain.
2. Whisk the soy sauce, oyster sauce and sugar together in a small bowl.
3. Melt the butter in a large skillet or wok over medium heat. Add the garlic and cook for 1 to 2 minutes, stirring, until fragrant and just turning golden. Do not let it brown too much.
4. Add the drained noodles and the sauce. Toss for 1 to 2 minutes, adding a splash of the reserved water if the noodles look dry.
5. Remove from the heat, stir in the parmesan if using, and top with the green onions and black pepper. Serve right away.

Tip: Cook the garlic over medium heat, not high. Golden garlic is sweet and nutty, but burnt garlic turns bitter and ruins the dish.

Serve it with: grilled chicken, shrimp or a simple cucumber salad.

2. Chicken Lo Mein

Chicken lo mein with tender chicken and crisp vegetables.

Chicken lo mein is a takeout classic that is easy to make at home. Soft egg noodles are tossed with tender slices of chicken, broccoli, carrots and green onions in a savory soy and oyster sauce. It is one of the most comforting noodle dinners you can make.

The sauce takes just a minute to whisk together, so the only real work is slicing. It also works well for using up odds and ends of vegetables from the fridge.

⏱ Prep: 15 min🔥 Cook: 12 min⏳ Total: 27 min🍽 Serves: 4

Chicken Lo Mein Ingredients

• 8 oz (225 g) lo mein or egg noodles (about 250 g cooked)
• 8 oz (225 g) chicken breast, thinly sliced
• 1 tsp cornstarch
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tbsp neutral oil, divided
• 1 cup mixed vegetables (broccoli florets, shredded carrots, sliced cabbage)
• 3 garlic cloves, minced
• 2 green onions, sliced

How to Make Chicken Lo Mein

Toss the chicken, vegetables and noodles in the sauce until glossy.

1. Toss the chicken with the cornstarch and 1 tablespoon of the soy sauce. Let it sit for 10 minutes.
2. Cook the noodles until just tender, then drain and rinse briefly with cold water so they do not clump.
3. Whisk the remaining soy sauce, the oyster sauce, sesame oil and sugar together.
4. Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Cook the chicken for 3 to 4 minutes until golden and cooked through. Move it to a plate.
5. Add the remaining oil, then the vegetables and garlic, and stir-fry for 2 to 3 minutes until crisp-tender.
6. Return the chicken, add the noodles and sauce and toss for 1 to 2 minutes until everything is hot and glossy. Top with green onions.

Tip: Rinse the cooked noodles in cold water. It stops the cooking and washes off extra starch, so the noodles stay separate instead of turning gummy.

Serve it with: egg rolls, steamed edamame or a quick egg drop soup.

3. Spicy Thai Peanut Noodles

Spicy Thai noodles with creamy peanut sauce, peppers and lime.

These spicy Thai noodles are creamy, tangy and just hot enough. A silky peanut sauce made with peanut butter, soy sauce, chili sauce and lime coats chewy noodles and crunchy bell pepper, then gets a sprinkle of cilantro and crushed peanuts.

The sauce is a no-cook sauce you whisk in a bowl, which makes this one of the easiest dinners in the roundup. Serve it warm, at room temperature or even cold.

⏱ Prep: 15 min🔥 Cook: 10 min⏳ Total: 25 min🍽 Serves: 4

Spicy Thai Noodles Ingredients

• 8 oz (225 g) spaghetti, rice noodles or ramen noodles (about 250 g cooked)
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce or sriracha, plus more to taste
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 2 tbsp warm water
• 1 tbsp neutral oil
• ½ cup (75 g) thinly sliced red bell pepper
• 2 garlic cloves, minced
• 2 tbsp crushed peanuts and chopped cilantro, for serving
• Lime wedges, for serving

How to Make Spicy Thai Noodles

Whisk the creamy peanut sauce until smooth.

1. Cook the noodles according to the package directions, drain and rinse briefly with cool water.
2. Whisk the peanut butter, soy sauce, chili sauce, lime juice, vinegar, brown sugar and warm water in a bowl until smooth. Add more water, 1 teaspoon at a time, if the sauce is too thick.
3. Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes.
4. Add the noodles and sauce and toss for 1 to 2 minutes, until warmed through and evenly coated.
5. Serve topped with peanuts, cilantro and lime wedges.

Tip: Peanut sauce thickens as it sits. Keep a little warm water on hand to loosen the noodles when you reheat or serve leftovers.

Serve it with: grilled chicken skewers, shredded cabbage slaw or sliced cucumber.

4. Beef Chow Mein

Beef chow mein with tender beef and crisp vegetables.

Beef chow mein is a hearty noodle stir-fry with seared strips of beef, crisp broccoli and carrots and savory noodles in a rich soy and oyster sauce. The noodles brown slightly in the pan, which gives them extra flavor and a pleasant texture.

The trick to tender beef is slicing it very thinly against the grain and cooking it quickly over high heat.

⏱ Prep: 15 min🔥 Cook: 12 min⏳ Total: 27 min🍽 Serves: 4

Beef Chow Mein Ingredients

• 8 oz (225 g) chow mein or egg noodles (about 250 g cooked)
• 8 oz (225 g) flank or sirloin steak, thinly sliced against the grain
• 1 tsp cornstarch
• 3 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tbsp neutral oil, divided
• 1 cup mixed vegetables (broccoli, carrots, bell pepper)
• 3 garlic cloves, minced
• 2 green onions, sliced

How to Make Beef Chow Mein

Sear the beef over very high heat until browned.

1. Toss the beef with the cornstarch and 1 tablespoon of the soy sauce and let it sit for 10 minutes.
2. Cook the noodles until just tender, then drain and toss with a few drops of oil so they do not stick.
3. Whisk the remaining soy sauce, oyster sauce, sesame oil and sugar in a small bowl.
4. Heat 1 tablespoon of the oil in a wok over very high heat. Sear the beef in a single layer for 1 to 2 minutes, until browned but still slightly pink inside. Move it to a plate.
5. Add the remaining oil, vegetables and garlic and stir-fry for 2 to 3 minutes.
6. Add the noodles and sauce, toss for 1 to 2 minutes and return the beef to the pan. Top with the green onions.

Tip: Freeze the steak for 20 minutes before slicing. It firms up and is much easier to cut into thin, even strips.

Serve it with: steamed broccoli, crispy spring rolls or a simple cucumber salad.

5. Shrimp Pad Thai

Shrimp pad thai with crushed peanuts, bean sprouts and lime.

Pad Thai is one of the most loved noodle dishes in the world, and this shrimp version is easier than you might expect. Flat rice noodles are stir-fried with plump shrimp, scrambled egg and crunchy bean sprouts in a sweet, tangy, savory sauce made with tamarind, fish sauce and a little sugar.

It is finished with crushed peanuts, green onions and a squeeze of fresh lime, which is what makes it taste like the real thing.

⏱ Prep: 20 min🔥 Cook: 12 min⏳ Total: 32 min🍽 Serves: 4

Shrimp Pad Thai Ingredients

• 8 oz (225 g) flat rice noodles, about 250 g cooked
• 8 oz (225 g) medium shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp neutral oil, divided
• 3 garlic cloves, minced
• 2 eggs, lightly beaten
• 1 cup (90 g) bean sprouts
• 3 green onions, cut into 1-inch pieces
• ¼ cup crushed roasted peanuts
• Lime wedges, for serving

How to Make Shrimp Pad Thai

Toss the noodles, shrimp and egg in the sweet, tangy pad Thai sauce.

1. Soak the rice noodles in hot (not boiling) water for 8 to 10 minutes, until flexible but still firm. Drain well.
2. Whisk the soy sauce, fish sauce, tamarind paste, brown sugar and vinegar together until the sugar dissolves.
3. Heat 1 tablespoon of the oil in a wok over high heat. Cook the shrimp for 1 to 2 minutes per side until pink. Move them to a plate.
4. Add the remaining oil and the garlic and cook for 15 seconds. Push the garlic to the side, pour in the eggs and scramble them for 30 seconds.
5. Add the noodles and sauce and toss for 2 to 3 minutes, until the noodles are tender and have absorbed the sauce.
6. Return the shrimp, add the bean sprouts and green onions and toss for 1 minute. Serve topped with peanuts and a lime wedge.

Tip: Do not boil the rice noodles. They finish cooking in the wok, and fully cooked noodles turn mushy and clump together.

Serve it with: a crisp cabbage salad, fresh lime and extra crushed peanuts.

6. Vegetable Stir-Fry Noodles

Vegetable stir-fry noodles packed with color.

Vegetable stir-fry noodles are a colorful, meatless dinner that takes only 25 minutes. Crisp broccoli, carrots, bell pepper, snap peas and mushrooms are tossed with chewy noodles in a gingery soy and sesame sauce.

It is a wonderful way to use up vegetables in the fridge, and it is easy to adapt to what you have on hand.

⏱ Prep: 15 min🔥 Cook: 10 min⏳ Total: 25 min🍽 Serves: 4

Vegetable Stir-Fry Noodles Ingredients

• 8 oz (225 g) noodles of your choice (about 250 g cooked)
• 2 cups (about 300 g) mixed vegetables: broccoli, carrots, red bell pepper, snap peas, sliced mushrooms
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1 tsp grated fresh ginger
• 1 tsp minced garlic
• 1 tbsp neutral oil
• 1 tsp sesame seeds
• 1 green onion, sliced

How to Make Vegetable Stir-Fry Noodles

Cut the vegetables into similar sizes so they cook evenly.

1. Cook the noodles according to the package directions, drain and set aside.
2. Whisk the soy sauce, sesame oil, vinegar and sugar in a small bowl.
3. Heat the neutral oil in a wok over high heat. Add the carrots and broccoli first and stir-fry for 2 minutes.
4. Add the bell pepper, snap peas and mushrooms, with the ginger and garlic, and cook for 2 more minutes, until crisp-tender.
5. Add the noodles and sauce, toss for 1 to 2 minutes and sprinkle with sesame seeds and green onion.

Tip: Cut hard vegetables such as carrots thinner than soft ones, and add them first. That way everything is crisp-tender at the same time.

Serve it with: tofu or a fried egg on top for extra protein.

Common Noodle Mistakes to Avoid

• Overcooking the noodles. Mushy noodles are the number one problem. Follow the time on the package and taste early.
• Not draining well. Extra water thins out the sauce and makes the dish bland.
• Crowding the pan. It steams the food and leaves you with a pale, watery stir-fry.
• Adding the sauce too early. Sauces with sugar can burn. Add them at the end for a few minutes of tossing.
• Cutting vegetables unevenly. Some turn to mush while others stay raw.
• Skipping the taste test. Brands of soy sauce and oyster sauce vary, so season to your taste.

Meal Prep and Make-Ahead Tips

Noodle dishes are some of the easiest dinners to prepare ahead. Slice vegetables and meat on the weekend and keep them in containers, whisk the sauces and store them in jars in the fridge, and cook the noodles ahead and toss them with a few drops of oil to keep them from sticking. On the night, all you need is a hot pan and ten minutes. Peanut noodles and garlic noodles also keep well and taste good cold, which makes them ideal for packed lunches.

Swaps for Dietary Needs

• Gluten-free: Use rice noodles or gluten-free spaghetti and replace the soy sauce with tamari.
• Vegetarian or vegan: Use vegetable oil instead of butter, a mushroom-based sauce in place of oyster sauce and tofu or extra vegetables in place of meat.
• Lower carb: Use zucchini noodles or shirataki noodles and add extra vegetables.
• Nut-free: Replace the peanut butter in the Thai noodles with sunflower seed butter and skip the peanuts.

What to Serve With Noodles

Most of these noodle dishes are meals on their own, but a few simple sides round them out:

• Steamed vegetables: Broccoli, bok choy or green beans with a little sesame oil.
• Egg rolls, spring rolls or dumplings: For a full takeout-style spread.
• Cucumber salad: A cool, tangy side to balance savory noodles.
• Protein add-ons: Grilled chicken, shrimp or tofu go with the garlic and peanut noodles.
• Prefer rice? See our 6 easy rice recipes for dinner.
• More dinner ideas: Try our black pepper chicken, the easy dinner ideas roundup or the creamy Marry Me Chicken.

Storing and Reheating Leftovers

Cool leftovers within 2 hours and store them in airtight containers in the fridge for up to 4 days. To reheat, add a splash of water or broth to a skillet over medium heat and toss the noodles for 2 to 3 minutes until hot. You can also microwave them in short bursts, stirring in between. Noodles absorb sauce as they sit, so add a little extra liquid when reheating. Most noodle dishes do not freeze well, since the noodles turn soft, but the sauces freeze nicely in small containers for up to 2 months.

Frequently Asked Questions

Final Thoughts

Noodles are quick, comforting and endlessly adaptable, which makes them the perfect weeknight dinner. With these 6 easy noodle recipes, you have a different option for every mood, from simple garlic noodles on a busy evening to a fragrant shrimp pad Thai for a special night in. Pick one, gather a handful of ingredients and enjoy a takeout-style dinner at home in under 30 minutes.