Noodles form an integral part of most Asian dishes that define the fabric of the cuisine and flavors. They are omnipresent in soups, tangled in salads, rolled up in a spring roll, and much more. There are many different kinds of noodles available and if you are not sure which one to pick amidst the multitude, we’ve provided a guide:
Ramen
There are many varieties of ramen noodles, from wavy to straight, thin to thick, and just as many variations of broth. Although the dish originated in China, it became popular in Japan in the late 1800’s, and is now ubiquitous in Japanese cities.
Soba
Japanese soba noodles are light brown and usually used to make a range of cold noodle salads. They are chewy and are typically made from a blend of buckwheat and wheat flour or just wheat flour. Soba is the best noodle to eat during summer as it is meant to be eaten when it’s chilled.
Udon
Very pale, thick, and chewy wheat noodles from Japan. Commonly served hot in soup dishes (though they’re also served cold dishes in summer), they are also a good contender for stir fries. Their neutral flavor makes them a great foil for strong flavors like soy sauce and ginger. Find them, pre-cooked, in vacuum packs of 200 g portions. Before using they need to be refreshed by soaking for 2-3 minutes in a bowl with plenty of boiling water- use chop sticks to untangle them as they soften then drain them well before using.
Kelp Noodles
Made from edible seaweed and native to Japan, these thin, clear ‘noodles’ are gaining lots of attention from the health-conscious. They are nutrient rich (particularly in iodine), are fat and gluten free, virtually carbohydrate free and contain few calories. Lacking any real flavor of their own, they take on the taste of whatever they are added to and are popular in soup, salad and stir-fry dishes. They require no cooking but do need a good rinse before adding them to a recipe.
Vermicelli
Although similar to glass noodles, they are mild in flavor, tender, and made with rice and water. They are generally sold dried and used for both stir-fry and soup dish.
Rice Noodles
If you’ve tasted Pad Thai, Pho, or Chow Fun, then you know what rice noodles are. Rice noodles are also common in Chinese, Thai, Malaysia, Singapore, Vietnam and Cantonese cooking. It is made from rice flour and water. These noodles are gluten-free. This can be found fresh or dried.
Glass (“Cellophane”) Noodles
Often referred to as glass noodles or bean threads. Cellophane noodles are composed of mung bean starch and are used in a variety of dishes across Asian cultures, including soups, salads, spring rolls. They are glossy and translucent with a mellow flavor.
Sweet Potato Noodles
Used commonly in Korean cuisine, they are made of sweet potato starch and are used in a popular Korean dish known Japchae. Sold dried, these light-gray, brittle noodles can be cooked really fast and are prized for their glossy, translucent appearance and firm, chewy, slippery texture once cooked.
Shirataki
These aren’t noodles in the traditional sense - they’re more an extruded ‘paste’ in squiggly form. Thin and gelatinous, they’re made from the corm of the konnyaku plant, also known as devil’s tongue yam. ‘Shiratiki’ means ‘white waterfall’, after the ethereal appearance of the noodles. They’re composed of water and a water-soluble fiber called glucomannan, are low in carbs, have zero calories and are gluten-free. They’re most commonly found in wet form, packaged in water. Once opened they require a thorough rinsing. They’re most associated with sukiyaki, a one-pot dish that’s served communally at the table.