Testing the Most Viral Noodle Tik Tok Recipes

By Alex Chung
Writer for Pro Home Cooks

Whether it’s ramen, udon or pho, noodles for me has always been a staple in the kitchen because there’s nothing more satisfying than being able to craft an entire dish all in one bowl. So what I’m going to be doing today is scour the world of tiktok  for the most viral noodle recipes out there. Of course, 99% of them are complete trash but I am looking for those hidden gems. Those gems where I can learn new techniques and taste new flavors and really strengthen my noodle knowledge! This week I found three noodle recipes that caught my eye: Veggie chow mein, Korean black bean noodles, and a very unique miso vermicelli noodle soup. 

Chow Mein @tiffycooks


  • 1 pack of chow mein noodles
  • 4 -5 shiitake mushrooms
  • 1/4 of a head of cabbage
  • 2 celery sticks
  • 2 carrot sticks
  • 1 small onion
  • Oil, for frying
  • 3 tbsp of soy sauce
  • 2.5 tbsp of oyster sauce
  • 3 tbsp of black vinegar
  • 1 tbsp of sesame oil
  • 1 tbsp of sugar
  • 1/2 tsp of black pepper
  • chopped scallions, for garnish



  1. Start by bringing a pot of water to a boil. At the same time, preheat a wide sauté skillet to medium heat.
  2. While the pan is still preheating, cut up your veggies. Slice up the mushroom, cabbage, and onions. Slice your carrots and celery into sticks.
  3. Drizzle in some oil into the pan and add in the onions and mushrooms. Sauté for 2 – 3 minutes and then add carrots & celery. Cook for 1 more minute and then add in the sliced cabbage. Cook for 2- 3 more minutes.
  4. In the meantime, combine the soy sauce, oyster sauce, black vinegar, sesame oil, sugar, and black pepper into a bowl. Mix to combine & set aside
  5. By now, the water should be boiling so add in your noodles and cook according to the instructions on the bag. However, make sure the noodles are al dente.
  6. Drop the cooked noodles and scallions into the pan and drizzle over the sauce. Sauté on high heat for 2 – 3 minutes. Serve while hot!

Korean Black Bean Noodles @Stellanspice


  • 1/2 lb pork belly
  • 1 small onion
  • 1 yellow potato, peeled 
  • 1 zucchini
  • 1/4 head of cabbage
  • Oil if needed
  • 1/2 cup black bean paste for jjajangmyeon
  • 1 tbsp of sugar
  • freshly grated ginger
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • pinch of msg, optional
  • 2 to 3 servings jjajangmyeon noodles
  • 2 tsp corn starch
  • 2 tbsp water
  • sesame oil, to garnish
  • sesame seeds, to garnish 
  • sliced cucumber, to garnish 
  • yellow pickled radish , to garnish 


  1. Start by bringing a pot of water to a boil. At the same time, preheat a wide sauté skillet to medium heat.
  2. Then slice the pork belly thinly and score it. See video for a visual description if needed. Drop the pork belly into the dry hot pan and sauté for 3-4 minutes. 
  3. Then move onto your veggies. Cube up your potatoes, zucchini, onions, and cabbage. Set aside.
  4. Once the pork has color, add in the onions and potatoes. Sauté for 1 – 2 minutes and then add in the zucchini and cabbage. Drizzle in more oil if you need and sauté for 2 – 3 more minutes.
  5. Make a well in the middle of the pan and add in 1/2 cup of bean paste. Fry for 3 – 4 minutes. In the meantime, make a slurry of equal parts cornstarch and water. Slice the cucumbers into sticks as a garnish and set aside. 
  6. Now back to your pan, mix everything up and add in some sugar, ginger and black pepper. Sauté for 1 more minute before adding your good quality beef broth and a pinch of msg. Mix to combine. 
  7. Next, mix in your slurry and cook until it thickens. It should take about 1 minute.
  8. Drop the noodles into the boiling water and cook according the package directions. Once cooked, drain and plate the noodles into a bowl.
  9. Pour over your jajang sauce to one side and top with sesame seeds, cucumber, sesame oil, and yellow pickled radish. Enjoy while hot!

Vermicelli Miso Broth @flickofthewhisk


  • 1 1/2 cup of beef bone broth
  • 2 tbsp of miso paste
  • 1/2 cup of leftover beef
  • 1 serving of instant vermicelli  noodle
  • chili oil, to taste
  • chopped scallions, for garnish
  • fresh lime juice, to taste


  1. Start with a pot of beef bone broth on medium heat. Add in some miso paste, bring to a boil. Whisk to combine.
  2. Next, to a bowl add in 1 serving of beef and 1 serving of instant vermicelli noodles. Pour over the hot broth and cover to steam. 
  3. While your noodles are cooking, chop your scallion and grab a lime.
  4. After 3 – 4 minutes uncover the noodles and top with chili oil, scallions, and a good squeeze of lime. Enjoy while hot!
By Alex Chung
Senior Food Writer at Pro Home Cooks
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  1. tiffin says:

    3 Tbsp of black vinegar is too much. All I taste is vinegar. 🙁

  2. margaret-2 says:

    Hi there! I enjoyed watching this video and would like to make these recipes. I’d really appreciate it if posts like these included links to the original creators, especially when they borrow from the work of women and people of color. Mike’s video did get those tik toks to a new audience (including me), but I’d like to go straight to the originals and see them credited with links here and in the YouTube description.