Are you a lover of noodles seeking healthier twists that still deliver big on flavour? The Noodle Cookbook is for you. From Damian King Lee, co-founder of gourmet instant noodle brand, Mr Lee’s, comes this ultimate noodle cookbook spanning Vietnamese and Chinese-inspired noodle classics, Korean-inspired street food favourites, Japanese-inspired bowlfuls and Thai-inspired delights. Expect well-balanced, low-salt, low-fat meals, from soups to curries, light bites to dumplings, that will satisfy all of your noodle cravings.
This is a beautifully designed cookbook with in-depth guides on how to stock up on staples, notes on health-boosting ‘hero ingredients’ and vegetarian and vegan swap-ins. This cookbook makes it easier to recreate healthier noodle dishes whether you’re seeking a midweek 15-minute meal or a homemade version of your favourite takeaway.
Here are 10 of our favourite recipes you’ll get when you pick up your copy of The Noodle Cookbook.
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The Noodle Cookbook
A collection of flavour-packed noodle recipes for every occasion
From Japanese-inspired ramen to plant-based noodle stir-fries
With advice on noodle varieties and store cupboard essentials
Chinese Pork with Crispy Noodles & Yellow Bean Sauce from The Noodle Cookbook
Hailing from southern China, this combo of tangy, lip-smacking sauce with crispy wheat noodles champions shiitake mushrooms as the key ingredient. Shiitake are a special Japanese mushroom with intense levels of flavour and nutrition, giving your bowlful a delicious umami hit. Ready from wok to plate in just 15 minutes.
Popular Chinese noodle dish, Dan Dan noodles originates in Sichuan province in south-west China. The name, dan dan, actually derives from the pole that noodle sellers use to carry the baskets of fresh noodles and sauce. The star of this punchy bowlful is the Sichuan chilli bean paste, or toban djan, which brings lip-tingling intensity to soups, broths and marinades. You can use other chilli pastes if you can’t get your hands on it.
Tonkotsu Pork Ramen from The Noodle Cookbook
Tonkotsu means “pork bone-broth” in Japanese, traditionally made by boiling pork bones for 24 hours into a rich, creamy broth. This version offers a short-cut alternative to give you a deeply flavoured stock in less than 30 minutes. Serve with slices of pork or tofu, bamboo shoots, enoki mushrooms, nori strips and a boiled egg, if you like.
Mr Lee’s Cracking Katsu from The Noodle Cookbook
Katsu gets its name from the incredibly moreish crispy breadcrumb coating called panko. Here, turkey is coated in a double layer of panko and fried for extra crunchy results, served on top of garlicky, spicy, banana and miso noodles. For an alternative to turkey, you can use chicken, if you like, or go veggie and use firm tofu.
Pad Thai from The Noodle Cookbook
“Pad Thai sums up everything that’s amazing about Thailand. Its tempting aromas waft out of every Bangkok side street”, say the Mr Lee’s team. Serve alongside lime wedges, and small bowls of pickled chillies, coriander, agave syrup and chopped nuts. “Crack open a Chang or Singha beer for that authentic Bangkok experience!”.
Creamy Tom Yum Noodle Soup with Crayfish Tails from The Noodle Cookbook
This creamy, spicy soup, enriched with lemongrass, kaffir lime and spicy little Thai chillies is a warming bowlful. Here, you can sub shop-bought fish sauce, with your own healthier version using seasonal mussels in less than 30 minutes.
Korean ‘Fried’ Sticky Chicken from The Noodle Cookbook
“You’ll never forget your first Korean fried chicken sandwich, dripping with chilli sauce, kimchi slaw and deliciousness…” say the Mr Lee’s gang who have given this street-food favourite a healthy makeover. Crispy breadcrumbed chicken is shallow fried and covered in a moreishly tangy sauce and served on a bed of noodles.
Marinated Beef with Kimchi Udon Noodles from The Noodle Cookbook
The classic smoky, spicy flavours of Korean barbecue work wonders with stir-fry marinated beef and bouncy udon noodles. With probiotic, gut-boosting kimchi, this is a healthier way to enjoy a crowd-pleasing supper.
Phỏ bò from The Noodle Cookbook
This combination of chewy noodles and tender beef swimming in a richly spiced, warming broth makes this Vietnamese classic worth making. Get yourself some quality beef bone broth so you can shortcut this recipe from stove to table in under 30 minutes.
Mr Lee’s Spicy Steamboat Hot Pot Noodles with Seafood & Greens from The Noodle Cookbook
This delicious broth of ginger, lemongrass and chilli, enriched with brown crab and coconut is served fondue-style on a hot stove in the middle of the table with tender green leaves, marinated meat or seafood, dipping sauce and bowlfuls of tender noodles.