Here's a low down on the different types of noodles you can use in your cooking:
Egg noodles
One of the most common noodles used in Asian cuisine, these noodles are also known as Chinese egg noodles or E-fu noodles. Available in a variety of shapes — thick or thin, flat or round, fresh or dried, the main ingredients in these noodles are egg and wheat. But whether you buy the fresh or the dried variety, egg noodles have to be cooked in boiling water before they can be used in any recipe. They are perfect for a wide range of dishes including salads, soups and main course.
Ramen noodles
The Japanese interpretation of the egg noodles, the long and curly ramen noodles are made from egg and wheat and dried to form a brick. Ramen noodles are refrigerated until ready to use. Also, once boiled they have to be consumed immediately. One will mostly find them used in soups besides other main course dishes.
Udon noodles
These noodles, better known as white Japanese wheat flour noodles, form a very important component of South Japanese cuisine. They are available in various shapes and thickness, and have to be cooked in boiling water before one can use them. You have instant, dried, pre-cooked and shrink-wrapped options. The ones that taste best, however, are the freshly prepared. These noodles are mostly used in soups.
Soba noodles
A northern Japanese variety made from buckwheat, soba noodles are brown in colour. These noodles also require prior boiling. Mostly available dried, soba noodles can be used in a variety of both, hot and cold dishes.
Mung bean thread noodles
These noodles are flat or thread-like and translucent. Made using mung beans, they are also known to as cellophane or glass noodles. Although they are hard to cut when dry, they get soft when soaked or cooked in boiling water. On complete cooking they turn into transparent strings. Another interesting feature of these noodles is that they puff up on frying.
Rice stick noodles
Rice stick noodles are flat and translucent and can be either wide or slender. They are not difficult to spot and they are usually sold in bundles. The type you pick is dependent upon the thickness that you would want to use in your specific recipe. These noodles work best in dishes like stir-fries, soups and salads.
Hokkien noodles
Thick in texture and yellow in colour, these noodles are prepared from egg and wheat flour. Used largely in assorted Asian delicacies, these noodles are already precooked and lightly oiled when sold. Hokkien noodles taste best when prepared in stir-fry noodle dishes, curry noodles and soup noodles.
Shirataki noodles
These noodles, made of the Konjac plant are thin and translucent. Interestingly, the noodles, a Japanese variant, are low on both, calories and carbs and are a very good option for those looking for a low calorie and low carbs diet.
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