Easy, and good. A little different.These were the goals I had. This is a combination of a couple recipes. Probably closer to a Yakisoba dish since the sauce is a type of Yakisoba sauce, but i used some other technics also. I would say any kind of noodle/pasta could be used in this. Just don't cook it all the way initially since it will get some extra time in the sauce. I used chicken thighs here, but chicken breasts would work also.

These are similar to a Japanese restaurant that I'm slightly addicted to.

If you want to double this for more people, only increase soy sauce, corn starch, garlic and cooking wine by half of the amount shown.Use the black pepper amount that is right for you. I used 3 tsp and it was too much for my wife, and had some bite to it for sure. But I loved it. Very heavy black pepper flavor. 1 - 1 1/2 tsp. might be a better starting point for most people. Careful with the garlic also, it can also add a bite to the sauce.

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

I made some stir fried udon when I was visiting friends in Bangkok. They were out of soy sauce so I tried using Thai fish sauce instead. Although people in Bangkok use limes, lemon is a fine substitute.Now I'm very fond of stir fried udon with nam pla.Microwave the udon noodles briefly to warm them up, and untangle them in advance. If you are using frozen noodles, rinse them in water to get rid of any surface stickiness.If you add some fresh coriander, it will taste more like Thai cooking!I recommend adding cherry tomatoes. For 1 serving. Recipe by Wanko mama

I ate this dish at a Korean cafeteria and loved it. I asked the lady working there what she used and found they were wakame stems, so I tried replicating it in my own way. Stir-fried wakame stems is a home-cooked dish often eaten in Korea. It has a good texture and really whets the appetite!Make sure you thoroughly soak the wakame stem to remove the excess saltiness.Rather than eating this right away, it's tastier if you let the wakame stems sit to allow them to absorb the flavors.It's also good if you substitute mentsuyu for the soy sauce and Japanese dashi stock. Recipe by Nokosandon

Love chines take out and came up with this at home. The hoisen sauce really gives it the right flavor.

This recipe is highly "customizable". You can change the protein and veggies and even spices. I used chicken dogs and ground turkey as protein and cabbage as veggie. You can definitely create your own version. Also use a big wok if you have one. I used saucepan as I do not have a wok as my electric stove does not work with woks (I miss my wok in Hong Kong...)

Wanted to make something vegetarian. I came up with this recipe.

A healthy yet easy lunch to rock up on one of those extremely tedious days.