Asian Noodles

There are numerous types of noodles available across Asia. Some common examples include:

Wheat Noodles: Made from wheat, flour and water, these are one of the most common types of noodles and are available in various shapes and sizes.

Rice Noodles: Made from rice flour, these noodles can be thin or wide and are commonly used in Southeast Asian cooking.

Egg Noodles: Made from wheat, flour and eggs, these noodles are known for their rich, yellowish appearance.

Soba Noodles: Made from buckwheat flour or a combination of buckwheat and wheat flour. These noodles which are also known as ramen noodles, hail from Japan and feature a nutty flavour.

Udon Noodles: Made from wheat, these thick, white Japanese wheat noodles are known for their chewy texture and most commonly found in soups and stir-fries.

Glass Noodles: Made from mung bean starch, these translucent noodles are particularly popular in stir-fries, soups, and salads.

Instant Noodles: Pre-cooked and dehydrated noodles that can be quickly prepared by adding boiling water, often accompanied by flavouring packets.

Noodles play an important role in the cuisine of many countries across Asia. Some common examples include:

Chinese noodles: Chow Mein, Lo Mein, Dan Dan Noodles

Thai noodles: Pad Thai, Pad Kee Mao

Japanese noodles: Ramen, Udon, Yakisoba

Vietnamese noodles: Pho, Bun Bo Hue, Cao Lau

Korean noodles: Japchae, Bibim Guksu, Naengmyeon

Malaysian/Singaporean noodles: Laksa, Char Kway Teow

Philippines noodles: Bihon Pancit

Taiwan noodles: Niu Rou Mian

Some Asian noodles are gluten-free, such as rice vermicelli and glass noodles (made from mung beans or sweet potato starch). However, noodles made from wheat, such as ramen, udon, and soba (unless 100% buckwheat), contain gluten. Check product labels if you are gluten-sensitive.

Dried noodles: Store in a cool, dry place and keep sealed to maintain freshness.

Fresh noodles: Refrigerate and use within the recommended date on the package. For longer storage, fresh noodles can sometimes be frozen.

Cooked noodles: Store in an airtight container in the refrigerator and consume within 2-3 days.

Yes, but consider the texture and flavour each noodle adds to the dish. For example:

• Rice vermicelli can often replace glass noodles in salads and stir-fries.
• Soba and ramen can sometimes be swapped in soups, though soba has a nuttier flavour.
• Udon can substitute for ramen in soup dishes, offering a chewier texture.

Adjust cooking times and flavours accordingly for the best results.