Following is a list of Different Types of Noodles :
Egg Noodles - Can be thin or thick,
flat or round, fresh or dried. All egg noodles, fresh or dried, need to
be cooked in boiling water before you use them. For broths, always use
Ramen Noodles - These noodles are
the Japanese interpretation of the Chinese egg noodle - the name ramen
means Chinese noodle. These very thin noodles are made from egg and
wheat flour. They need to be refrigerated until ready to use. Regular
Chinese egg noodles are a good substitute for ramen noodles.
Miso Ramen With Chicken Recipe
Dried Rice Vermicelli - Packaged in
blocks, these thin, translucent whitish noodles need to be soaked in
boiling water and well drained before use. They have a slippery texture
and absorb the flavors of other foods. When deep fried, they expand and
are used as a garnish.
Crispy Fried Rice Vermicelli Recipe
Udon Noodles - White Japanese wheat
flour noodles, associated with southern Japanese cuisine. They vary in
thickness and shape and need to be cooked in boiling water before use.
Available fresh, instant or dried, precooked and shrink-wrapped, but
especially good fresh. Mostly used in soups.
Miso Soup with Chicken and Udon Noodles Recipe
Fresh Rice Noodles - Available
thick or thin, these fresh white rice noodles are steamed and lightly
oiled before being sealed and packed. Fresh rice noodle rolls are made
out of the same dough, but are sold in a sheet or roll which can be cut
to the desired width. It is important that both the rice noodles and
rolls should be fresh. They will keep for up to two days and are best
stored at room temperature as they will become hard and difficult to
handle if they are refrigerated.
Steamed Rice Noodle Rolls Recipe
Hokkien Noodles - Thick
yellow noodles made from egg and wheat flour which are precooked and
lightly oiled. They are sold ready to use fresh or vacuum-packed in the
refrigerated section of supermarkets and Asian food stores. Hokkien
noodles are used in many Asian cuisines.
Fried Hokkien Prawn Noodles Recipe
Mung Bean Thread Vermicelli - Also
known as cellophane or glass noodles, these flat or thread-like,
translucent noodles are made from mung beans and sold packaged in
blocks. They are very hard to cut but soften when cooked or soaked in
boiling water. When fried in oil, either straight from the packet or
after being soaked and drained, they puff up.
Rice Stick Noodles - These
translucent, flat dried noodles can be wide or slender. They are used in
stir-fries as well as soups and salads. They are packaged in bundles and
need to be soaked in warm water before use.