Different Types of Noodles



Different Types of Noodles

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 fresh noodles.

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

Soba Noodles - A specialty of Northern Japan made from buckwheat and/ or wheat flour. Eaten hot or cold, they are most commonly available dried. Parsley Pesto with Soba 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.

More Noodles Recipes


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