10 Quick and Easy Noodle Recipes to Keep Your Family Fed and Happy

TSK’s line of Kang Kang pasteurised fresh wholegrain noodles marks a major milestone in noodle and storage consumption. Unlike other market alternatives (which require refrigeration and don’t last more than a few days), TSK’s Kang Kang noodles can last over two weeks in ambient conditions.

Kang Kang noodles are all-natural and preservative free, making them ideal for family dinners. Keep a stock of Kang Kang noodles on hand at all times, and next time you’re pushed for time, whip up one of these delicious dishes. Seriously easy to make, you can use any type of noodles you have on hand however we do provide our recommended noodle choice for each recipe.

For all Kang Kang Noodles used in these recipes, the cooking instructions are as follows: If chilled, parboil for 20 seconds (rice based noodles) and 45 seconds (wheat based noodles).

1. Asian Garlic Noodles

Recommended Noodle Choice:

  • Hokkien Noodles (Basic & Wholegrain)

This recipe is perfect for using up vegetables in the bottom of your fridge, and it will be on your plate in less than 30 minutes.

  • In a small bowl, whisk together ? cup soy sauce, 3 cloves of garlic (minced), 2 tbsp packed brown sugar, 1 tbsp sambal oelek, 1 tbsp oyster sauce, 1 tbs freshly grated ginger, and 1 tsp sesame oil. Set aside.
  • Heat 1 tbsp olive oil in a large skillet. Add your choice of prawns or meat, along with 2 tbs soy sauce mixture. Set aside.
  • Add diced mushrooms, bell pepper, zucchinis, carrots or any other veg you might want to use up. Stir until tender, about 3-4 minutes. Add noodles after following the cooking instructions outlined at the beginning of the recipe.
  • Stir everything together and serve immediately. Garnish with a little coriander.

2. Beef Noodle Stir Fry

Recommended Noodle Choices:  

  • Wholegrain Kway Teow & Bee Tai Mak / Basic range Kway Teow.
  • Ipoh Hor Fun
  • Bee Tai Mak

Stir-frys really don’t come much easier than this one, and just like our last recipe, you can add any vegetables you have in your fridge. Have some carrots, broccoli and mushrooms handy? Toss them in!

  • In a small bowl, whisk together ? cup soy sauce, 3 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp freshly grated ginger, 2 cloves of garlic (minced), 1 tsp sesame oil, and a sprinkle of red chilli flakes. Season with black pepper and set aside.
  • Blanch noodles for 30 seconds. Set aside.
  • Thinly slice 8 ounces of beef fillet and in a large skillet, fry for two minutes each side in a little olive oil. Set aside.
  • Add your diced carrots and mushrooms and broccoli florets to the skillet and stir for 3-4 minutes. Stir in noodles, beef and soy sauce mixture, and stir for 2-3 minutes until well combined.
  • Serve immediately.

3. Peanut Ramen Noodle Salad

Recommended Noodle Choice:

  • Rice based noodles (basic & wholegrain)

Ready in just 10 minutes, this fresh, tangy, and oh so tasty salad has a beautiful crunch thanks to peanuts.

  • Cook noodles according to packet instructions. Set aside.
  • In a small bowl, whisk together ½ cup peanut butter, ¼ cup water, ¼ cup vinegar, ¼ cup teriyaki sauce, ¼ tsp crushed red chilli. Set aside.
  • Using a peeler, cut strips of cucumber and carrot. Dice 2 spring onions finely.
  • Toss all ingredients together to coat and serve. Sprinkle with crushed peanuts.

4. Coconut Curry Prawns

Recommended Noodle Choice:

  • Hokkien Noodles (Basic & Wholegrain)

This hearty South Asian dish will be one of your favourites – we guarantee it! Creamy, peanutty, and slightly tangy, it hits all the right spots.

  • Cook noodles according to packet instructions. Set aside.
  • In a large bowl, whisk together ½ cup light coconut milk, ? cup creamy peanut butter, 1 tbsp fresh lime juice, ¼ tsp red chilli flakes (optional). Bring to a simmer over heat.
  • Add prawns and a handful of snow peas and cook for two minutes, until prawns change colour.
  • Serve with a wedge of lime and a sprinkle of thinly sliced spring onion.

5. Cold Chicken Noodle Salad

Recommended Noodle Choice:

  • Rice based noodles (basic & wholegrain)

Cold noodle salads are an excellent way to use up leftover chicken. Add some thinly sliced red cabbage, spring onions, and a soy-ginger dressing, and you’ll be the envy of the office lunchroom.

  • Cook noodles according to packet instructions. Set aside.
  • In a large bowl, whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp vegetable oil, 1 garlic clove, 1 tsp freshly grated ginger, and 1 tsp sugar.
  • Add shredded chicken, ¼ cup thinly sliced spring onion, and 2 cups of thinly sliced red cabbage.
  • Toss to to combine.

6. Chicken and Vegetable Pot Noodles

Suitable for all noodles type (basic & wholegrain)

Pot Noodles are a staple of university students, but that doesn’t mean they can’t be enjoyed as a family. This homemade version is truly delicious, and if you make your flavour paste ahead of time, dinner can be on the table (in a mug in this case) in minutes.

  • In a bowl, mix together 1 tsp sesame oil, 4 tbsp soy sauce, 2 cloves garlic (minced), 2 tsp brown sugar, 4 tsp sweet chilli sauce, 1 tsp freshly grated ginger, and the juice of 1 lime. Seal in a jar or tub until you’re ready to use it.
  • Place noodles in four mugs, along with thinly sliced spring onion, chopped sugar snap peas, chopped kale, shredded cooked chicken, and finely sliced red capsicum.
  • Add ½ tsp cornflour to each mug (to thicken the sauce) and pour boiling water over all ingredients. Leave to sit for 3 minutes and then serve.

7. Asian Meatball Soup

Suitable for all noodles type (basic & wholegrain)

This warming broth is perfect for a cooler day and the addition of meatballs makes for a filling meal. Packed with the flavours of garlic, ginger, soy and sesame, it really is delicious!

  • In a bowl, combine 8oz of lean ground beef with ¼ cup dry bread crumbs, 1 egg white, 1 tbsp freshly grated ginger, ½ tbsp soy sauce, and 2 garlic cloves (minced). Place on wax paper and pat into a 6 inch square. Cut into 36 1-inch squares.
  • Bring five cups of water to the boil and add quartered strips of carrot and a cup of broccoli florets. Add meatballs one at at a time. Reduce heat, cover, and simmer for 6-7 minutes.
  • Stir in 2 ramen noodle soup seasoning packets and ½ cup of sugar snap peas (halved). Add noodles and stir through 2 tsp dark sesame oil.
  • Serve with a sprinkle of sliced spring onion.

8. Cheat’s Laksa

Recommended Noodle Choice:

  • Rice based noodles (basic & wholegrain)

Laksa is favourite for many families, and if you’re in a rush, laksa doesn’t get much easier than this. With just six ingredients, you could be enjoying it in just five minutes!

  • In a wok, heat 1 tsp vegetable oil. Add curry paste and ½ a finely diced onion. Stir for one minute until fragrant.
  • Stir through 400ml coconut milk and allow to simmer for 3 minutes.
  • Add 150g cooked prawns, ½ cup thinly sliced zucchini and Kang Kang laksa noodles. Cook for 1 minute and serve.

9. Cold Noodle Salad with Feta and Cucumber

Recommended Noodle Choice:

  • Rice based noodles (basic & wholegrain)

This quick to throw together salad is lovely and fresh on a warm spring evening, or ideal for lunch on the go. Cucumbers and red cabbage give it a crunch, and the saltiness of feta lends a luxurious richness.

  • Cook noodles according to packet instructions. Set aside.
  • In a bowl, combine ½ cucumber (peeled into long ribbons), ½ cup thinly sliced red cabbage, 1 spring onion (thinly sliced), 1 cup fresh parsley, ¼ cup fresh lemon juice, and 3 tbsp olive oil. Season with salt and pepper.
  • Chill in the fridge for 30 minutes and then toss with feta. Garnish with a little extra parsley.

10. Vegetarian Teriyaki Noodles

Recommended Noodle Choice:

  • Hokkien Noodles (Basic & Wholegrain)

This simple concoction of grated ginger, white vinegar, brown sugar, soy sauce and sesame oil makes this teriyaki noodle recipe full of flavour. Developed into a caramelly savoury goodness, the kids will be asking for this every night of the week. You won’t mind either, because it’s that simple!

  • In a small saucepan ¼ cup soy sauce, 2 tbsp brown sugar, ? cup white vinegar, ½ tbsp grated ginger, ½ tbsp sesame oil, 1 cup water and 1 tbsp of cornflour. Heat slowly until thickened. (The slower you cook the more flavoursome the sauce will be.) Season with more soy sauce if required.
  • Blanch Kang Kang Hokkien Noodles for 30 seconds under hot water to separate. Set aside.
  • Heat a tbsp oil in a large ewok and saute 1 brown onion (thinly sliced) over high heat. Add capsicum and saute until aromatic.
  • Add noodles until they are very lightly charred and then add 100g bean sprouts and 100g baby spinach. Reduce heat and add sauce. Toss to combine and serve.

So… which recipe will you try first?

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