Back in 2021, we put together a round-up of our most popular noodle-based recipes, from biang biang noodles to ramen and pad thai. Since then we’ve published a multitude of new noodle recipes, so we reckon it’s high time for part two. Here we’ve got all sorts of satisfying noodle-based situations, from a sour pork sausage and scallop mee goreng to addictive Chongqing noodles and slippery, meaty Beijing street food-inspired noodles. Get these down pat, and you’ll be able to satisfy your next takeaway craving in the comfort of your own kitchen.

Recipetin Eats’ dan dan noodles

We know that whenever we tackle a recipe by Nagi Maehashi, aka Recipetin Eats, it’ll be approachable, each step will make perfect sense and, importantly, it’ll work. This dan dan noodle recipe, which Maehashi contributed to social enterprise Two Good Co’s new cookbook, is no exception. Spicy sesame chilli oil sauce is tossed with noodles and pork, resulting in a recipe that’s big on flavour – but will be on the table in just 20 minutes if you prep ahead. The chilli here is designed as a taste enhancer, not to burn a hole in your tongue (but you can cut down on it if chilli isn’t your friend).

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Lagoon Dining’s sour pork sausage and scallop mee goreng

There’s only 10 minutes between you and a bowl of these punchy wok-fried noodles from Melbourne Chinese fusion restaurant Lagoon Dining. This version incorporates elements from the various styles of mee goreng found in Malaysia, Indonesia, Singapore and other nearby countries for what Lagoon Dining’s head chef Keat Lee says is a “bit more of a generic mee goreng”. Here the noodles team up with sour pork sausage, sambal and shrimp for a dish that’s a little bit spicy, a little bit funky and more than a bit delicious.

Poh Ling Yeow’s laksa

Need a weekend cooking project? Meet Poh Ling Yeow’s “top end” laksa, which takes 90 minutes to make – and is worth every minute. It’s a whirlwind of texture and spice inspired by the flourishing laksa culture of the Northern Territory, which reflects its proximity to Southeast Asia. This is a decidedly local take on the dish, blossoming with native ingredients like barramundi, finger lime and wattleseed.

Dan Hong’s Beijing zha jiang mian

Dan Hong, executive chef of Sydney’s Ms G’s and Mr Wong, says zha jiang mian (Beijing fried sauce noodles) is one of China’s most iconic noodle dishes. A caramelised brown sauce made with pork mince and fermented soy bean sauce coats the noodles for a deeply savoury, thoroughly satisfying dish. “The most important thing is your pork mince – it’s got to be nice and fatty,” he says.

Rosheen Kaul’s burnt spring onion noodles

This deceptively easy dish from the head chef of Melbourne’s Etta offers a thwack of umami using ingredients you probably already have in your pantry. You can use whichever fresh or dried noodles you have at hand, and the end result is an explosively tasty dish. And, for future reference, you can make a big batch of the spring onion oil in advance and toss it through noodles any time you need a speedy meal.

Diana Chan’s char kway teow

A hot wok and speedy cooking are the keys to a char kway teow that wows. Masterchef winner Diana Chan’s version for one is the ideal weeknight dinner when you’re low on energy but only noodles will do. Like any good char kway teow, it’s smoky and slightly charred, offering a pleasant textural contrast between soft noodles, crispy lap cheong and prawns, and smooth eggs.

Shannon Martinez’s Chongqing noodles

When Shannon Martinez’s tastebuds dulled during chemotherapy treatment, it meant she needed flavours that were extra punchy and spicy to break through. This ultra-comforting, numbing Sichuan-inspired dish ticked those boxes. It’s also completely vegan, and will be on the table in a little over half an hour.

Hetty McKinnon’s cucumber and cabbage noodle salad with black bean sauce

On a hot summer’s day, Hetty McKinnon’s noodle salad really hits the spot. It’s flush with crisp, fresh cucumber and cabbage, all supercharged with fresh herbs and plenty of lime juice. The black bean sauce adds some weight to the palate, while a sprinkling of cashews revs up the crunch factor. It’s well-rounded, and subtly filling – plus, it can be the main event, or a side to charred veggies or a tofu larb at your next picnic.

The Woollahra Hotel’s hokkien noodle stir-fry

Have a crisper drawer full of veggies that need using up? This versatile dish from Sydney’s Woollahra Hotel will help you make use of them, alongside whatever protein you have on hand. The sauce will keep for up to a week in the fridge – chef Jordan Muhamad suggests doubling the ingredients and using any leftovers for your next noodle party. This dish serves four, and can be on the table in half an hour, making it a great recipe to pull out for family-friendly weeknight dinners.