Different Types Of Asian noodles
Noodles are important ingredients in a lot of Asian dishes. They are favored because they are very versatile. They have a lot of uses and you can customize them according to your preferences. Over the years, there have been different types of Asian noodles formulated to fit certain dishes. Here is the list of the different types of Asian noodles that you can use when you are cooking.
Soba noodles originated from Japan. Historically, it was eaten on New Year’s Eve. It is said to be a symbol of a long and prosperous life. Eating it on New Year means that you intend to start off the year on the right foot.
The main ingredient is buckwheat flour. As such, they have a distinct nutty flavor. These noodles also have a chewy texture. They’re perfect when they’re eaten warm. The most popular dishes include sesame chicken or a noodle salad.
This type is the thickest among the Japanese noodles. The ingredients include wheat, salt, water, and flour. This type has a characteristic chewiness that can only be achieved after prolonged kneading. Fun fact: some manufacturers knead these with their feet! Don’t worry about sanitary issues because they make sure that their feet are clean.
The most common dish that uses udon is the typical brothy soup. This has an array of vegetables and the characteristic salty flavor. The main ingredients of the broth include mirin and soy sauce.
As the name implies, this is the noodle used in ramen. These taste best when they’re fresh. The main ingredients include wheat, egg, and salt. You can customize the noodle based on the broth. This type is so versatile which is what made it popular. You can also choose from different cuts.
These noodles have a characteristic translucent appearance once they are cooked. That’s also the reason why they’re called “glass noodles.”
Its main ingredients include mung bean, potato, or yam starches. These make the noodles gluten-free, perfect for individuals with specific diets. These noodles are versatile, too. You can serve these with broth or as a stir fry. Its starchy flavor complements a lot of seasonings.
This is the noodle that is used in Vietnamese pho. The main ingredients are rice flour and water. These are gluten-free and are said to be healthier. It has a lower glycemic index and a lower number of calories. There are different sizes for how you want to use the noodles.
Lo Mein is Cantonese for “stirred or tossed noodles.” These noodles are perfect for any stir-fry. You can add some meat, seafood, or vegetables to enhance the dish. You can also add the base sauce of your choice.
These might be familiar if you’re a fan of the famous wonton noodle soup. This type has a characteristic yellow color. One of its main ingredients is the egg. That accounts for the unique chewiness of the noodles. These are excellent at flavor retention.