How to Stock Your Noodle Pantry

Whipping up a delicious noodle dish anytime is a cinch when your pantry is stocked with the right ingredients. With an assortment of noodles — read A Beginner’s Guide to Asian Noodles to learn which ones you should have on hand — and just a handful of Asian pantry staples, you can create bold, flavorful sauces that transform plain noodles into satisfying meals. Once you’ve stocked your pantry with these Asian pantry essentials, the possibilities are endless.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

This guide covers the key ingredients you’ll need to make some of the most flavorful noodle sauces, from creamy peanut sauce to spicy garlic chili oil sauce. Best of all, it includes all the basics you need to make the recipes in my 7 Noodle Sauces You Can Make In Minutes and 13 Quick and Easy Noodle Recipes You’ll Want to Make Tonight. You’ll learn what makes each ingredient essential, how and where to buy them, and how to store them. With your Asian pantry stocked, a quick weeknight meal or late-night snack is always within reach.

Black bean paste

Also called chunjang, this salty-savory-sweet Korean condiment is a key ingredient in Jajangmyeon or Korean Black Bean Sauce Noodles.  It’s made from fermented soybeans, wheat flour, and caramel and comes in plastic tubs similar to the ones used for gochujang.  It’s available at Asian markets or online. After opening, keep it in the refrigerator where it will last for up to 3 months. 

Chili oil

Chili oil is a spicy, fragrant oil infused with dried chilies. It’s a staple in many Asian cuisines and adds a bold kick to noodle dishes. Look for it in the international aisle of most supermarkets or at Asian markets. Some versions are just a neutral-flavored oil like corn oil or vegetable oil infused with chile peppers while others use sesame oil as the base. Some also include spices like star anise or coriander. Store chili oil in a cool, dark place, and it will keep for several months. I drizzle chili oil on just about everything, and also use it as the base of the sauce for Garlic Chili Oil Noodles.

Chile paste

Chile paste, such as sambal oelek, brings heat and complexity to sauces. I use it frequently as a condiment at the table, but also add a dollop into my Spicy Hoisin Sauce and Peanut Sauce. Sambal oelek is often available at regular supermarkets, while gochujang might require a trip to an Asian market. Keep chile paste in the refrigerator after opening to maintain its flavor.

Coconut milk

Coconut milk adds creamy richness to sauces. It serves as a base in many Thai sauces, like Red Curry Sauce. Look for canned varieties in the international section of supermarkets. Shake the can before opening, and refrigerate any leftovers in an airtight container.

Cooking oil

Neutral-flavored cooking oils with high smoke points are used as a base for many sauces. I prefer cooking with avocado oil, but you can use canola, safflower, sunflower, or any other neutral oil that can withstand high heat. You’ll find these oils at any grocery store. Store them in a cool, dark place to prevent them from going rancid.

Fish sauce

Fish sauce is a salty, umami-rich liquid made from fermented fish. I use it in Thai Red Curry Sauce and also in Udon Noodles with Thai Green Curry and Pad See Ew. It’s a staple in Southeast Asian cooking and available in most supermarkets. A little goes a long way, and it keeps well in the refrigerator after opening.

Gochujang

Gochujang is a Korean fermented chili paste made with red chili powder, glutinous rice, fermented soybeans, and salt. It’s thick, slightly sweet, and deeply savory, with a complex heat that works beautifully in noodle dishes. Use it to make Creamy Gochujang Noodles or Gochujang Ramen. Gochujang is usually sold in tubs at Asian markets or the international aisle of some supermarkets. Store it in the refrigerator after opening to preserve its vibrant flavor.

Hoisin sauce

Hoisin sauce is a thick, sweet, and savory sauce commonly used in Chinese cooking. It’s often used in meat marinades, as a condiment for Pho or Mushu Pancakes and in stir-fry sauces. It serves as the base for my Spicy Hoisin Sauce for noodles, too. It’s readily available in the international aisle of most supermarkets. Once opened, refrigerate the bottle to maintain its quality.

Oyster Sauce

Oyster sauce is a thick, dark condiment made from oyster extracts, sugar, salt, and cornstarch. It has a rich, savory flavor with a hint of sweetness and is commonly used in Chinese and Southeast Asian cooking. You’ll find it in stir-fries, marinades, and noodle dishes like Pancit Bihon, where it adds depth and umami without overpowering the other ingredients. A little goes a long way, and it’s often combined with soy sauce, garlic, or sesame oil to build layers of flavor. It’s a pantry staple that can quickly bring balance and richness to simple weeknight meals.

Peanut butter

Creamy, all-natural peanut butter without added sugar works best for noodle sauces. I use it Peanut Dressing for soba noodles and as the base for my essential Peanut Sauce for noodles. If you’re using the all-natural kind that separates in the jar, be sure to Stir it well before use and store it in a cool, dark place or the refrigerator, depending on the label’s recommendation.

Peanuts

Chopped roasted peanuts add crunch and nutty flavor to noodle dishes. Look for unsalted or lightly salted peanuts in the snack aisle. Store them in an airtight container to keep them fresh.

Rice vinegar

Rice vinegar is a mild, slightly sweet vinegar commonly used in Asian cooking. It’s widely available in supermarkets and comes in seasoned or unseasoned varieties. Choose unseasoned rice vinegar for more versatility. Store it in your pantry, where it will last for a long time.

Sesame oil

Toasted sesame oil is intensely aromatic and adds a distinctive flavor to noodle sauces. Look for small bottles, as a little goes a long way. It’s typically found in the international aisle or at Asian markets. Store it in a cool, dark place to maintain its freshness.

Sesame paste

Sesame paste is a rich, creamy condiment made from deeply roasted sesame seeds, giving it a deep, nutty flavor. I use sesame paste in dishes like Tantanmen and Dan Dan Noodles. Chinese sesame paste has a stronger, nuttier flavor, while Japanese varieties are milder. Tahini, made from raw or lightly toasted sesame seeds, has a much milder flavor and is not a great substitute. If you can’t find sesame paste, smooth, all-natural peanut butter works better as an alternative. Look for sesame paste at Asian markets or specialty stores. Once opened, refrigerate it to prevent it from going rancid.

Shaoxing wine

Shaoxing wine is a Chinese cooking wine with a slightly sweet, nutty flavor. I use it in recipes like Singapore Rice Noodles and Beijing Noodles. It’s widely available at Asian markets and some specialty grocery stores. Once opened, store it in a cool, dry place or the refrigerator.

Soy sauce

Soy sauce is a pantry essential for its salty, umami-rich flavor. Light soy sauce is versatile and used in many recipes. Dark soy sauce adds a deeper color and sweetness. It’s used less often than light soy suace, but is an essential ingredient in certain dishes like Spicy Hoisin Sauce and Scallion Noodles. Both dark and light soy sauce are available at any supermarket, though you may find better prices and authentic brands at an Asian market. Once opened, store soy sauce in the refrigerator to preserve its flavor.

Sugar

Sugar is often used in Asian sauces. Regular granulated sugar is common in Chinese or Japanese dishes. In Southeast Asian dishes, like Thai sauces, you’re likely to see palm sugar, which adds a rich sweetness to sauces. Brown sugar is an easy substitute. Palm sugar can be found at Asian markets.

Thai curry paste

Thai curry paste is a spicy, aromatic blend of chilies, lemongrass, and other spices. I use Thai red curry paste in my Thai Red Curry Sauce. I also use Thai green curry paste in Udon Noodles with Thai Green Curry. It’s commonly found in the international aisle of supermarkets or at Asian markets. I like the curry paste from Mae Ploy. Refrigerate after opening to maintain freshness.

Sichuan pepper

Sichuan pepper adds a unique, numbing spice to noodle sauces. It’s an essential ingredient in Dan Dan Noodles and I also use it in my Spicy Hoisin Sauce for noodles and in other dishes like Szechuan Shrimp. Look for it at Asian markets or online retailers. Store Sichuan pepper in an airtight container away from direct light to preserve its flavor.

Fresh Ingredients

Cilantro

Cilantro is a bright, citrusy herb often used as a garnish. Find it fresh in the produce section of any supermarket. Store it in a jar of water in the refrigerator and cover it loosely with a plastic bag to keep it fresh.

Garlic

Fresh garlic is a must for almost any noodle sauce. Its pungent flavor mellows when cooked and adds depth to sauces. It’s a key ingredient in Spicy Garlic Beef Noodles and Garlic Chili Oil Noodles. Buy whole heads of garlic at any grocery store, and store them in a dry, well-ventilated area. Avoid pre-minced garlic for the best flavor.

Ginger

Fresh ginger adds warmth and a slightly sweet, peppery kick to noodle sauces. Look for smooth, firm roots at the supermarket. It adds zing to Ginger Scallion Sauce for noodles. Store unpeeled ginger in the refrigerator or freezer to keep it fresh for weeks.

Green onions

Green onions, also known as scallions, add a fresh, mild onion flavor to noodle sauces. They’re used in many noodle dishes and also often used as a garnish. They are obviously an important ingredient in Scallion Noodles and Ginger Scallion Sauce for noodles. They’re available year-round in most supermarkets. Store them in the refrigerator, wrapped in a damp paper towel inside a plastic bag, to keep them crisp and fresh.

Lime juice

Fresh lime juice adds brightness and acidity to noodle sauces. I add it to my Peanut Sauce and use it in some Thai sauces as well. Stock fresh limes in your refrigerator and squeeze them as needed. For convenience, bottled lime juice can be used, but fresh is best for flavor.