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Wan Hua Foods

Recipes

Dinner shouldn't be a project. Our noodles come fully cooked, so most of these dishes are on the table in 30 minutes or less, from Japanese yakisoba and Filipino pancit to crispy Hong Kong noodles and cool noodle salads. One tip for every recipe: never boil Wan Hua noodles like dried pasta. Just loosen them in hot water for a minute or two and add them near the end of cooking.

Japanese Yakisoba

Serves 3–4 · About 20 minutes · Wan Hua Yakisoba Noodles

If you've ever wandered a Japanese street festival, you know the smell: noodles sizzling on a big griddle with cabbage, pork and a tangy, slightly sweet sauce. Good news, you don't need a festival (or a plane ticket). Our Yakisoba Noodles are steamed just like the ones the street vendors use, so this comes together in one skillet in about 20 minutes.

Ingredients

1 lb Wan Hua Yakisoba Noodles (half a package)
1/2 lb thinly sliced pork belly or chicken thigh
3 cups shredded green cabbage
1 carrot, cut into thin matchsticks
1/2 onion, sliced
4 shiitake mushrooms, sliced
1 Tbsp vegetable oil
Sauce: 2 Tbsp Worcestershire sauce, 1 Tbsp oyster sauce, 1 Tbsp ketchup, 1 tsp soy sauce, 1 tsp sugar
To finish (optional): aonori seaweed flakes and pickled red ginger

Steps

Stir the sauce ingredients together in a small bowl and set aside.
Loosen the noodles in hot water for about 1 minute, then drain well.
Heat the oil in a large skillet over medium-high heat. Cook the pork for 3–4 minutes, until browned.
Add the onion, carrot and mushrooms and cook for 2 minutes. Add the cabbage and cook 1–2 minutes more, just until it wilts.
Add the noodles and spread them out. Let them sit for a minute to pick up a little color, then pour in the sauce and toss for about 2 minutes, until everything is glossy. Top with aonori and pickled ginger.

Tip: Going meatless? Swap the pork for firm tofu or a double handful of mushrooms.

Inspired by Just One Cookbook

Hong Kong Soy Sauce Pan-Fried Noodles

Serves 2–3 · About 15 minutes · Wan Hua Chow Mein Noodles

This is the plate of noodles that disappears first at every dim sum table. It's just egg noodles, bean sprouts, scallions and soy sauce, but when the noodles get crispy and caramelized in a hot pan, it's hard to stop eating. It's vegetarian, inexpensive and made with things you probably already have.

Ingredients

1 lb Wan Hua Chow Mein Noodles
3 Tbsp vegetable oil, divided
2 cups bean sprouts
4 scallions, cut into 2-inch pieces (whites and greens kept separate)
Sauce: 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp Shaoxing wine (optional), 1 tsp sugar, 1 tsp sesame oil, a pinch of white pepper

Steps

Stir the sauce ingredients together and set aside.
Soak the noodles in hot water for 1–2 minutes, then drain very well. Spread them on a clean towel for a few minutes; dry noodles crisp up best.
Heat 2 Tbsp oil in a wok or large skillet over medium-high heat. Spread the noodles in an even layer and let them fry, without stirring, for about 2 minutes until golden. Flip them in sections and crisp the other side.
Push the noodles to one side, add the rest of the oil and the scallion whites, and cook for 30 seconds.
Pour the sauce over the noodles and toss until every strand is evenly brown. Add the bean sprouts and scallion greens and toss for 1 more minute, until the sprouts just soften.

Tip: Drizzle the sauce around the hot edges of the pan instead of straight onto the noodles. It sizzles and gets a little smoky.

Inspired by The Woks of Life

Pancit Miki Guisado

Serves 4–6 · About 30 minutes · Wan Hua Miki Noodles

Ask anyone who grew up in a Filipino family and they'll tell you: no birthday is complete without a big platter of pancit, because long noodles mean a long life. This version uses our thick, chewy Miki noodles with chicken, pork and plenty of vegetables. It's made for sharing, so invite people over.

Ingredients

2 lb Wan Hua Miki Noodles
1/2 lb chicken breast, thinly sliced
1/4 lb pork belly or pork shoulder, thinly sliced
1 onion, sliced
4 cloves garlic, minced
2 cups shredded cabbage
1 carrot, cut into thin matchsticks
1/2 cup snow peas (optional)
1/2 cup chicken broth
3 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp vegetable oil
Black pepper, sliced scallions and calamansi or lemon wedges for serving

Steps

Loosen the noodles in hot water for about 1 minute, then drain.
Heat the oil in a large wok over medium-high heat. Sauté the garlic and onion for 1 minute.
Add the pork and cook until browned, about 4 minutes. Add the chicken and cook until no longer pink, about 3 minutes.
Stir in the broth, soy sauce and oyster sauce and bring to a simmer. Add the carrot, cabbage and snow peas and cook for 2 minutes.
Add the noodles and toss until they soak up most of the liquid, 2–3 minutes. Season with black pepper.
Pile it onto a platter, scatter scallions on top and serve with calamansi or lemon for squeezing.

Tip: Making it for a party? Double the recipe. Leftovers reheat well with a splash of broth.

Inspired by Panlasang Pinoy

Yaki Udon

Serves 3–4 · About 25 minutes · Wan Hua Udon Noodles

Udon doesn't always need a bowl of broth. In Japan, yaki udon is the stir-fried version: thick, soft noodles crisped in garlic butter, then tossed with pork, mushrooms and cabbage in a savory soy-mirin sauce. It's the kind of one-pan dinner that makes everyone wander into the kitchen asking when it's ready.

Ingredients

2 lb Wan Hua Udon Noodles
2 Tbsp butter
2 cloves garlic, minced
1/2 lb thinly sliced pork or chicken
2 cups sliced mushrooms (shiitake or oyster)
3 cups shredded cabbage
1 carrot, cut into thin matchsticks
3 scallions, cut into 2-inch pieces
1 Tbsp vegetable oil
Sauce: 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp oyster sauce, 1 tsp sugar, 1/2 tsp dashi powder (optional)
Bonito flakes for topping (optional)

Steps

Stir the sauce ingredients together and set aside.
Put the udon in hot water for about 1 minute to loosen, then drain gently.
Melt the butter in a large skillet over medium heat. Add the garlic for 30 seconds, then the udon. Fry for 3–4 minutes, turning gently, until lightly golden. Move the noodles to a plate.
Add the oil to the pan and brown the pork. Add the mushrooms for 2 minutes, then the carrot and cabbage for 2 minutes more.
Return the udon to the pan with the sauce and scallions. Fold everything together for 1–2 minutes. Top with bonito flakes if you like.

Tip: Udon is soft, so fold it with tongs or a spatula instead of stirring hard. That keeps the noodles long and whole.

Inspired by The Woks of Life

Easy Chicken Chow Mein

Serves 2–3 · About 15 minutes · Wan Hua Stir-Fry Noodles

Skip the takeout menu tonight. This chow mein is ready faster than delivery, and you get to choose how much chicken and how many vegetables go in. Our Stir-Fry Noodles are steamed and lightly crinkled, so they hold on to every drop of the savory sauce.

Ingredients

1 lb Wan Hua Stir-Fry Noodles
1/2 lb chicken breast or thigh, thinly sliced
2 cups shredded cabbage
1 carrot, cut into thin matchsticks
1 cup bean sprouts
3 scallions, cut into 2-inch pieces
2 cloves garlic, minced
2 Tbsp vegetable oil
Sauce: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 1 tsp sugar, 1 tsp cornstarch, 1/4 cup water

Steps

Stir the sauce ingredients together. Toss the chicken with 1 Tbsp of the sauce.
Soak the noodles in hot water for 3–5 minutes, then drain.
Heat the oil in a wok over high heat. Add the garlic for 10 seconds, then the chicken, and stir-fry for about 3 minutes until cooked through.
Add the cabbage and carrot and stir-fry for 1 minute.
Add the noodles and the rest of the sauce. Toss for 1–2 minutes until the sauce thickens and coats the noodles. Add the bean sprouts and scallions and toss for 30 seconds more.

Tip: Shrimp, beef or tofu all work instead of chicken. Shrimp only needs about 2 minutes.

Inspired by RecipeTin Eats

Garlic Butter Noodles

Serves 2–3 · About 10 minutes · Wan Hua Yakisoba Noodles

These buttery, garlicky noodles became a legend in San Francisco's Vietnamese restaurants, and once you try them you'll understand why. Butter, lots of garlic, a little oyster sauce and a handful of Parmesan. It sounds unusual, but kids and grown-ups alike go back for seconds. Dinner in 10 minutes, start to finish.

Ingredients

1 lb Wan Hua Yakisoba Noodles (half a package)
4 Tbsp butter
8 cloves garlic, minced
2 Tbsp oyster sauce
1 tsp soy sauce or Maggi seasoning
1 tsp fish sauce (optional)
1 tsp sugar
1/3 cup grated Parmesan
2 scallions, sliced

Steps

Loosen the noodles in hot water for about 1 minute. Drain, saving 1/4 cup of the water.
Melt the butter in a large skillet over medium-low heat. Add the garlic and cook gently for 2–3 minutes, until fragrant and pale gold. Don't let it brown.
Stir in the oyster sauce, soy sauce, fish sauce, sugar and a splash of the saved water.
Add the noodles and toss for 1–2 minutes until coated. Sprinkle in the Parmesan and toss again.
Top with scallions and serve right away.

Tip: Add a few grilled shrimp on top and it's a restaurant-worthy dinner.

Inspired by RecipeTin Eats

Cold Peanut Noodle Salad

Serves 4 · About 20 minutes · Wan Hua Vegetable (Spinach) Noodles

This is the dish that gets asked about at every potluck. Our green spinach noodles with purple cabbage, orange carrots and fresh herbs look gorgeous, and the creamy peanut-lime dressing ties it all together. It's vegan, needs no stove time and tastes even better the next day, so it's great for meal prep and summer picnics.

Ingredients

2 lb Wan Hua Vegetable (Spinach) Noodles
2 cups shredded red cabbage
2 carrots, cut into thin matchsticks
1/2 cup chopped cilantro
3 scallions, sliced
1/3 cup chopped roasted peanuts
Dressing: 1/3 cup peanut butter, 3 Tbsp soy sauce, 2 Tbsp lime juice, 1 Tbsp brown sugar, 1 Tbsp sesame or vegetable oil, 1 Tbsp grated fresh ginger, 2 cloves garlic (grated), 1 tsp sriracha (optional), 3–4 Tbsp warm water

Steps

Whisk the dressing ingredients until smooth, adding warm water a spoonful at a time until it's pourable.
Rinse the noodles under hot water to loosen them, then under cold water to cool. Drain well and toss with a few drops of oil so they don't stick.
In a big bowl, combine the noodles, cabbage, carrots, cilantro and scallions.
Pour on the dressing and toss well. Top with the peanuts. Serve right away or chill until you're ready.

Tip: Making it ahead? Keep the dressing separate and toss just before serving. It keeps in the fridge for up to 3 days.

Inspired by Budget Bytes

Hong Kong Crispy Noodles with Seafood

Serves 3–4 · About 40 minutes · Wan Hua Chow Mein Noodles

This is the showstopper you order at a Cantonese restaurant for a special occasion: a golden, crispy noodle cake topped with shrimp, scallops and vegetables in a glossy sauce. Every bite has a little crunch and a little sauce-soaked softness. It looks impressive, but it's very doable at home.

Ingredients

1 lb Wan Hua Chow Mein Noodles
4 Tbsp vegetable oil, divided
1/2 lb shrimp, peeled
1/4 lb scallops or squid
2 cups choy sum or bok choy, cut into pieces
1 carrot, thinly sliced
4 mushrooms, sliced
3 thin slices ginger
2 cloves garlic, sliced
Sauce: 1 cup chicken stock, 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, a pinch of white pepper
1 1/2 Tbsp cornstarch mixed with 3 Tbsp water

Steps

Soak the noodles in hot water for 1–2 minutes. Drain and pat dry.
Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Press the noodles into a flat, even cake and fry for 4–5 minutes until golden and crisp. Slide it onto a plate, flip it back into the pan with 1 Tbsp more oil and crisp the other side. Move to a serving platter.
Heat the last 1 Tbsp oil over high heat. Add the ginger and garlic for 30 seconds, then the shrimp and scallops for 1–2 minutes until just opaque. Set the seafood aside.
Add the carrot, mushrooms and greens and stir-fry for 2 minutes.
Pour in the stock and seasonings and bring to a boil. Stir in the cornstarch mixture until the sauce is thick and glossy, then return the seafood.
Spoon everything over the noodle cake and serve right away.

Tip: Not a seafood fan? Sliced chicken works too. Pour the sauce on just before serving so the noodles stay crispy.

Inspired by The Woks of Life

Clean-Out-the-Fridge Lo Mein

Serves 3–4 · About 25 minutes · Wan Hua Stir-Fry Noodles

Half a bag of snow peas, a few mushrooms, that last carrot? This lo mein is how we use up what's left in the fridge before grocery day. The savory sauce works with any protein and almost any vegetable, so every batch is a little different, and every batch is good.

Ingredients

1 lb Wan Hua Stir-Fry Noodles
1/2 lb chicken, pork, beef or shrimp, thinly sliced
2 cups sliced napa cabbage
1 cup sliced mushrooms
1 carrot, cut into thin matchsticks
1 cup snow peas
1 cup bean sprouts
3 scallions, cut into 2-inch pieces
2 cloves garlic, minced
2 Tbsp vegetable oil, divided
Sauce: 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 1 tsp dark soy sauce (optional), 1 tsp sesame oil, 1 tsp sugar, 2 Tbsp hot water

Steps

Stir the sauce ingredients together and set aside.
Soak the noodles in hot water for 3–5 minutes, then drain.
Heat 1 Tbsp oil in a wok over high heat and sear the protein until cooked through. Set it aside.
Add the remaining oil, the garlic, carrot and mushrooms and stir-fry for 1 minute. Add the cabbage and snow peas for 1–2 minutes more.
Add the noodles, the sauce and the cooked protein. Toss with a lifting motion for 1–2 minutes. Add the bean sprouts and scallions and toss once more.

Tip: If the noodles start to clump, add a splash of hot water and keep tossing.

Inspired by The Woks of Life

Kimchi Udon Stir-Fry

Serves 2–3 · About 15 minutes · Wan Hua Udon Noodles

Got a jar of kimchi in the fridge? Then you're 15 minutes away from one of our favorite weeknight dinners. Tangy kimchi, a spicy-sweet sauce and soft, chewy udon, all topped with a runny fried egg. It's cozy, bold and great for using up kimchi that's gotten a little extra sour.

Ingredients

1 lb Wan Hua Udon Noodles (half a package)
1 cup kimchi, chopped, plus 2 Tbsp of its juice
2 slices bacon, chopped (optional)
2 cloves garlic, minced
1 Tbsp vegetable oil
Sauce: 1 Tbsp soy sauce, 1 Tbsp gochujang or sriracha, 1 tsp honey, 1 tsp rice vinegar, 1 tsp sesame oil
Toppings: 2 fried eggs, sliced scallions, toasted sesame seeds, strips of nori

Steps

Stir the sauce ingredients together.
Loosen the udon in hot water for about 1 minute and drain.
Cook the bacon in a skillet over medium heat until crisp, or just heat the oil if you're skipping the bacon.
Add the garlic and kimchi and cook for 2–3 minutes, until the kimchi starts to caramelize.
Add the udon, the sauce and the kimchi juice. Toss gently for about 2 minutes until hot.
Divide into bowls and top each with a fried egg, scallions, sesame seeds and nori.

Tip: Older, more sour kimchi has the most flavor here. Leave out the bacon and it's vegetarian.

Inspired by Pickled Plum

Mee Goreng Mamak

Serves 3–4 · About 25 minutes · Wan Hua Miki Noodles

Sweet, spicy, tangy and a little smoky, mee goreng is the late-night favorite at Malaysia's mamak (Indian-Muslim) street stalls. Our thick Miki noodles are a great match for the classic yellow noodles. It's loaded with tofu, squid or shrimp, egg and even potato, which melts into the sauce. Don't skip the squeeze of lime at the end.

Ingredients

1 lb Wan Hua Miki Noodles (half a package)
1/4 lb squid rings or shrimp
1 cup fried tofu puffs or cubed firm tofu
1 small potato, boiled and cut into cubes
2 eggs
2 cups bean sprouts
1 cup chopped choy sum or cabbage
3 cloves garlic, minced
2 Tbsp chili paste (such as sambal oelek), or to taste
3 Tbsp vegetable oil
Sauce: 2 Tbsp ketchup, 1 Tbsp soy sauce, 1 Tbsp dark soy sauce or kecap manis, 1 Tbsp oyster sauce, 1 tsp sugar
Lime wedges and fried shallots for serving

Steps

Stir the sauce ingredients together.
Loosen the noodles in hot water for about 1 minute and drain.
Heat the oil in a wok over high heat. Fry the garlic and chili paste for 30 seconds, then add the potato and tofu and cook for 2 minutes, letting the potato break up a little.
Add the squid or shrimp and cook for 1 minute.
Push everything to one side, crack in the eggs and scramble until half set.
Add the noodles, sauce and greens and toss for about 2 minutes. Add the bean sprouts for the last 30 seconds. Serve with lime wedges and fried shallots.

Tip: Want it vegetarian? Skip the seafood and double the tofu.

Inspired by Rasa Malaysia

Cold Sesame Noodles

Serves 4 · About 15 minutes · Wan Hua Vegetable (Spinach) Noodles

When it's too warm to turn on the stove, these are the noodles to make. A five-minute sesame-soy dressing, crunchy bell pepper, sweet tomatoes and fresh basil. Pack them for lunch, bring them to a barbecue or eat them straight from the fridge. We won't tell.

Ingredients

2 lb Wan Hua Vegetable (Spinach) Noodles
1 red bell pepper, thinly sliced
1 cup grape tomatoes, halved
1/4 cup fresh basil, sliced
3 scallions, sliced
Dressing: 3 Tbsp toasted sesame oil, 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp honey or sugar, 1–2 tsp sriracha
1 Tbsp toasted sesame seeds and lime wedges for serving

Steps

Rinse the noodles under hot water to loosen them, then under cold water to cool. Drain well.
Whisk the dressing ingredients together.
In a big bowl, toss the noodles with the bell pepper, tomatoes, basil, scallions and dressing.
Chill for 15 minutes if you have time. Sprinkle with sesame seeds and serve with lime.

Tip: Add sliced cucumber, edamame or shredded rotisserie chicken to make it a full meal.

Inspired by Budget Bytes

Spicy Cumin Lamb Noodles

Serves 3–4 · About 30 minutes · Wan Hua Pan Mee or Udon Noodles

Inspired by the street food of Xi'an in western China, this dish is all about toasted cumin, tingly Sichuan pepper and chili. Our wide Pan Mee noodles give you the chewy, hand-pulled feel without any of the work. Put a fried egg on top and it's a seriously satisfying dinner.

Ingredients

2 lb Wan Hua Pan Mee or Udon Noodles
3/4 lb boneless lamb (or beef), thinly sliced
1 Tbsp soy sauce plus 1 Tbsp cornstarch, for the meat
1 1/2 Tbsp cumin seeds
1 tsp Sichuan peppercorns
1/2–1 tsp red chili flakes
1 onion, sliced
4 cloves garlic, minced
3 cups bok choy or other greens
3 Tbsp vegetable oil
Sauce: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp black vinegar or rice vinegar, 1 tsp sugar, 1 tsp sesame oil
Toppings: fried eggs, chili oil and cilantro

Steps

Toast the cumin seeds and Sichuan peppercorns in a dry pan for 1–2 minutes until fragrant, then coarsely grind them.
Toss the lamb with the soy sauce, cornstarch and half of the spice mix.
Loosen the noodles in hot water for about 1 minute, drain and toss with a little sesame oil.
Heat 2 Tbsp oil in a wok over high heat and sear the lamb for about 2 minutes. Set it aside.
Add the remaining oil, the onion, garlic, chili flakes and the rest of the spices for 1 minute. Add the greens for 1 minute.
Add the noodles, sauce and lamb and toss for 2 minutes. Top with a fried egg, chili oil and cilantro.

Tip: Lamb not your thing? Thinly sliced beef works just as well.

Inspired by Marion's Kitchen

Dan Dan Noodles

Serves 3–4 · About 25 minutes · Wan Hua Yakisoba Noodles

This is the Sichuan street-food classic for spice lovers: noodles sitting in a pool of nutty sesame sauce and red chili oil, topped with crispy, savory pork. Everyone tosses their own bowl at the table, which is half the fun. With store-bought chili oil, it's a 25-minute dinner.

Ingredients

1 lb Wan Hua Yakisoba Noodles (half a package)
1/2 lb ground pork
1 Tbsp vegetable oil
1 Tbsp Shaoxing wine
1 Tbsp sweet bean sauce or hoisin sauce
1 tsp dark soy sauce
4 baby bok choy, halved (or a few handfuls of spinach)
Sauce: 3 Tbsp chili oil (with the crunchy bits), 2 Tbsp Chinese sesame paste or tahini, 3 Tbsp soy sauce, 1 Tbsp black vinegar, 2 tsp sugar, 1/2 tsp ground toasted Sichuan peppercorns, 2 cloves garlic (grated), 1/4 cup hot water
Toppings: crushed peanuts and sliced scallions

Steps

Heat the oil in a skillet over medium-high heat. Cook the pork, breaking it up, for about 5 minutes until browned and crispy. Stir in the wine, sweet bean sauce and dark soy sauce and cook 1 minute more. Set aside.
Whisk the sauce ingredients together and divide among the serving bowls.
Blanch the bok choy in boiling water for 1 minute and lift it out. Dip the noodles in the same hot water for about 1 minute to heat, then drain.
Put the noodles and greens in the bowls on top of the sauce. Top with the pork, peanuts and scallions. Toss well before eating.

Tip: Cooking for kids or the spice-shy? Use less chili oil and let everyone add more at the table.

Inspired by The Woks of Life

Jjajangmyeon (Korean Black Bean Noodles)

Serves 3–4 · About 35 minutes · Wan Hua Udon Noodles

In Korea, jjajangmyeon is the ultimate comfort takeout, the dish you order on moving day or a lazy weekend. Thick, chewy noodles get smothered in a glossy black bean sauce with pork, potato and zucchini. It's rich, a little sweet, deeply savory, and fun to eat (napkins recommended).

Ingredients

2 lb Wan Hua Udon Noodles
1/2 lb pork belly or shoulder, cut into 1/2-inch pieces
1 potato, diced
1 zucchini, diced
1 onion, diced
1 cup diced Korean radish or cabbage (optional)
1/3 cup chunjang (Korean black bean paste)
3 Tbsp vegetable oil, divided
1 Tbsp sugar
1 1/2 cups water
2 Tbsp potato starch or cornstarch mixed with 1/4 cup water
1 tsp sesame oil
Cucumber matchsticks for topping

Steps

In a small pan, fry the black bean paste in 2 Tbsp oil over medium-low heat, stirring, for 2–3 minutes. Set aside.
In a wok, cook the pork in the remaining oil until golden, about 5 minutes. Add the potato and radish and cook 3 minutes, then the onion and zucchini for 2 minutes.
Stir in the fried bean paste and sugar, then add the water. Simmer for 8–10 minutes until the potato is tender.
Stir in the starch mixture until the sauce is thick and glossy. Finish with the sesame oil.
Heat the udon in hot water for 1–2 minutes and drain. Divide into bowls, spoon the sauce over and top with cucumber.

Tip: Look for chunjang at Korean markets like H Mart. For a vegetarian version, skip the pork and add mushrooms.

Inspired by Maangchi

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