know your noodle: the ultimate guide to asian noodles
It is Chinese, Arab, or Italian, and through Marco Polo, many generally find compelling theories everywhere, and no one is 100 sure where the world\'s first noodle was born;
The most recent scholarship was shown in Persia.
But one thing is for sure.
They have been around for a long time (
4000 is estimated)
And they don\'t look like they\'re going anywhere fast.
Arguably one of the most popular food in Asia, you can find noodles throughout the region
Especially in China, they are part of everyday life.
They show up in soup, salad, stir
French fries, stuffed bread, spring rolls and fried pastries are included in braises.
They are made of rice flour, buckwheat flour, rice flour, root vegetables and mung bean starch, cassava flour and even seaweed.
Different ways of making
They can be extruded, manually cut, rotated, thrown, rolled or shaved directly from the block into boiling water.
In texture, they range from mouth-watering chewy to silkysmooth-
Slippery . . . . . . Everything in the middle.
They cook very quickly, it\'s hard to make a mess, and they are popular.
No, they are.
Have you really met someone who doesn\'t like our noodles?
However, with so many varieties of noodles, the world of noodles may become chaotic.
Here are the types you are most likely to encounter at a local Asian supermarket or when you are dining out.
This is the most extensive
Probably the most confusing thing is
Types of noodles.
It contains many dry and fresh iterations of all imaginable widths and lengths.
There are a lot of brand names that are inconsistent, so mastering all the different types can be a curly proposition, especially in terms of Chinese wheat noodles.
Here are the common types.
Udon noodles from Japan are light, thick and chewy.
Hot dishes commonly used in soup dishes (
Although there are cold dishes in summer)
They are also strong contenders for fried fries.
Their neutral taste makes them a perfect foil for strong flavors like soy sauce and ginger. Find them, pre-
Cook in a 200g vacuum package.
They need to soak 2-before using-
In a bowl full of boiling water for 3 minutes-
Use the chop sticks to untie them when softening, and then drain them before using them.
Make very thin Japanese dry noodles by stretching the dough
For the convenience of this, the vegetable oil was used and the process was originally manual.
These gods are machines. made.
Once the noodles are formed, dry them.
They are usually cold in the summer, with katsuobushi (
More famous is bon fillet)
Although they also serve hot soup and stir-fried dishes.
Sometimes you can even find the colored, individually bundled parts of each package.
For example, apply green with matcha powder, yellow/orange with carrot, egg yolk or pink, and shiso oil.
Using somen in this Korean spicy whel, it is very thin and long, and the dry Korean wheat noodles are also known as mak guksu.
Both hot and cold dishes, especially soup, can be used.
They cook very fast and it takes about 3 minutes of boiled water.
Like in China, Koreans associate long noodles like this with longevity, and cutting noodles is considered bad luck.
Together with cucumbers and eggs, Somyeon forms the heart of spicy Korea (bibim guksu)
The noodles in Shanghai are thick, and the cream is strong.
Good, chewy colored noodles.
For Chinese recipes, this is a place where a lot of noodles are needed.
They are very good at stirring.
French fries and hearty soup.
Fresh or dry food is available from Asian food stores.
Make spicy pork noodles with Shanghai noodles (
Beijing cha Jiang Cotton)
Ramen noodles are also known as \"ramen\" noodles, these fresh Chinese noodles are made by cleverly twisting, stretching and folding the dough into strands, using the weight of the dough to form noodles
The thickness of the noodles varies depending on the number of times the dough folds.
You\'re unlikely to do this because it\'s not a simple learning technique (
But you can try our knife. cut version)
But in noodle shops in northern China, this is a common choice.
Due to the addition of alkaline water or baking soda, they have a chewy texture and have an alkaline effect.
Please note that \"mian\" or \"noobs\" in Chinese can also be interpreted as \"mein\" or \"mien \". Make knife-
Hand-cut cotton and use in this dish-
Noodles made of mustard, vinegar and pepper
Sliced noodles sometimes called \"rib bone\" noodles, a wide and flat Chinese noodle.
And, depending on the brand, their edges can be slightly wrinkled.
It is easy to find in food stores in China, they are commercial imitation of knives in northern China --
Hand-made cut sections or fresh noodles in China, using fresh.
You can find fresh knives.
Cut in a restaurant serving northern Chinese cuisine.
JjolmyeonA Korean noodles, known for their extreme chewing properties, are made of wheat flour and corn starch and are star ingredients for cold plates of the same name.
Inside, the noodles are served cold with a variety of cut raw vegetables, boiled eggs and a large amount of sweet chili sauce added to gochujang.
Find jjolmyeon frozen at the Korean food store.
Unfreeze overnight in room temperature or refrigerator.
After cooking, they need to be rinsed thoroughly immediately in order to cool quickly and remove excess starch.
These noodles are all wheat or contain eggs (
Or egg coloring)
Or it looks like they do, thanks to the addition of reagents that increase pH, such as alkaline water.
Higher alkaline levels promote better water absorption of flour and enhance the protein of flour, thus biting more firmly when noodles are cooked.
The higher the flour content of the flour, the more delicious the cooked noodles are.
Higher pH also releases yellow pigments in flour, which are colorless when pH is neutral.
Therefore, the golden color produced in this kind of noodles is not the addition of eggs, although they are often mistaken for egg noodles and mixed with egg noodles.
Due to the presence of alkaline reagents, Fujian Noodles are fresh, chewy, with a particularly strong texture and dark yellow in color, similar to thick yellow spaghetti.
Popular in Singapore and Malaysia, they are the foundation of famous hawker dishes such as Fujian Noodles, curry noodles and loh noodles. Buy them loose-
Packing is not vacuum packing because these are always fresher.
All they need to do is hot quickly in boiling water (about 1 minute)
French fries or soup.
Use Fujian Noodles in this shrimp noodle soup (
Fujian side Penang)
RamenA Japanese wheat noodles, which began to live in China, fresh ramen noodles are very thin and long, with obvious chewing and yellow color.
The texture of their teeth comes from the addition of alkaline salt.
The original alkali agent is gansui, and the mineral-rich water is sodium carbonate and potassium carbonate;
Nowadays, agents like alkaline water are often used to give fresh ramen a bit of a funky flavor.
The ramen, similar to saang mian, is a smooth, chewy, soap-flavored Ramen.
Taste the noodles found in Hong Kong, eat regular noodles often, or season with a little sesame oil.
Or buy fresh ramen noodles (
In a bag in the cold storage area of an Asian food store)
Or dry in plastic or glass paper packaging.
They come in a variety of sizes, although most tend to be thin.
Use to make this big sauce
Ramen Bowl in Sapporo, capital of Japan\'s northernmost island.
Your name means \"noodles, these Pasta\"
Like noodles, it has a variety of shapes and thicknesses.
Perhaps the most common thing is \"oil noodles\", which you will find is full of oil gloss, fresh and pre-
Cook in the refrigerator section of the Asian food store. Medium-
Thick, these have been treated with alkaline water or alkaline salt to give the two a unique texture (
The best description is \"Chew\" and \"spring \")
They can be used for soup, stir
French fries, even in a salad like blan cold noodles, cooked noodles are coated with zingy sesame sauce when blan is white and refreshing.
Then there is a better, more flat oil surface, commonly known as \"cloud\" or \"Hong Kong \".
These fresh egg noodles have a slight corn starch coating and need to be briefly hot in boiling water before use.
Their solid texture makes them a competitor to stir fries (
Such as Zhou Meiyin)
Fried soup and loose cake.
There is also a wider range of wonton noodles, which are suitable for a hearty soup and can also be used as a accompaniment to meat, braised dishes.
Their colors range from light yellow to bright yellow.
The latter\'s favorite is manual coloring, so check the label.
Luo Mian noodles are similar to the noodles in Hong Kong, but they are thick. this long noodles can be fresh or dry.
Their yellow color comes from alkaline, not eggs, they have a dense, chewy texture and are perfect for extending cooking time and absorbing a strong flavor.
Yi Mianmian is also called E-
Fu noodles, these wide-spread wheat flour noodles are light gold made of soda water (
Or other alkaline reagents)
In their manufacturing
I bought dry, large, fried tangled cake, which is round, long and medium in thickness.
Chewy when cookingspongy texture.
Also known as \"longevity noodles\", usually eaten on birthday, cooked first before adding stir
French fries, soup or salad.
Buckwheat flour is rich in nutrition and contains rich fiber, protein and high manganese.
There is a tempting taste of nuts and dirt.
Noodles made of buckwheat flour are very popular in Korea and Japan.
Many commercial iterations contain wheat flour and buckwheat because of the lack of gluten in buckwheat flour, which is important for the strength of noodles.
The proportion of flour will be different. the higher the proportion of buckwheat, the better the quality;
Check the label of the ingredient information.
From Japanese names SobaTaking their name is buckwheat, the light brown soba noodles are very thin, like many Japanese noodles, it will become very cold in the summer months,
You can also use hot in the broth, or you can pour it out with dipping sauce.
Look for dry soba noodles in Asia, Japan or health food stores.
NaengmyeonPaler is more brown than soba, and these Korean dry noodles are made from a combination of buckwheat flour and sweet potato starch (
Although roots, potatoes, or pea starch were also used).
Their names are translated into \"cold noodles\", implying their popularity in cold soup --
Although it is also used in hot dishes.
They are glossy, no different from plastic, and are often cut into manageable lengths before serving (
They are very long);
Chewy in texture, a little jellylike.
Try these Korean noodles in this spicy cold buckwheat noodle salad (
Dotori guksuA Korean dry noodles, made from a variety of oak flour and grain flour including buckwheat.
The thickness of the pasta is used in both hot and cold dishes;
They are fine in any recipe you will use soba.
There is also a Japanese version, Dongru-
Men, which contain less oak flour than their counterparts in South Korea.
ACORN is considered a healthy food in South Korea, and the best dotori goksu is the highest proportion of oak flour --
It\'s good to score 30 dollars.
These noodles are not cooked for a long time (3-4 minutes)
They taste nuts and sweet.
Rice vermicelli Bee hoon to Malays, mifen in China, Samei in Thailand and bahn sea for Vietnamese, this popular thin, dry rice noodles are not very similar to soy sauce theyi. e.
They are very nice, crisp, packed in bundles).
Noodles like shredded beans or cellophane are especially neutral in taste.
Find them at any Asian food store and use them in soup, salad and stir
French fries as the basis for Curry and other sauces
Y dish, with barbecue such as Vietnamese bread and tea.
Soak in boiling water 6-
Then simply cook for 7 minutes (
One minute is enough), before using.
They can also be deep.
Sauté, used as a crispy decoration or to form a crispy nest.
Rice noodles are the key raw materials for fried noodles (stir-
Fried tofu fans)
Rice noodles are probably the most famous Thai fried rice noodles.
While on the thin side, it does have some different widths, with the widest width similar to fettuccine.
After cooking, the rice noodles are elastic and strong, and are ideal for stirring.
Fried because they don\'t separate.
To use, they need to be soaked in hot water first to soften them, time-
If you put them directly in a boiling soup or put them in a stir
For further cooking, use them directly from the soak.
Cook 2-if you want softer noodles-
3 minutes after soaking
Used in this beef pad called Ho Fen, this is a fresh, flat, wide noodle that is very popular in Cantonese cuisine.
They are perfect for stirring
But it is also used in soup dishes.
Sell it in plastic bags and try to buy those that are not refrigerated because it will harden their texture and they break when they cook.
They don\'t need to be prepared in advance.
Cooked, but can be quickly rinsed in boiling water before adding the pot or soup pot to make sure all the lines are separated.
They are called kway teow in Malaysia and are about 1 cm wide.
There, in Singapore, they lent their names to the famous stir-
Stir-Fry fried noodles in fried dishes.
The Lemak fillet version uses laksa (coconut laksa).
Use fresh flat rice noodles in this Char kway teowThis family (mainly)
Dry noodles are translucent and have a polished gloss that makes them look like plastic in their original state.
They are made from plant starch instead of flour, and vegetables are available from mung beans, cassava, potatoes, sweet potatoes and cassava to Yam.
They are easy to use, but need to be soaked in hot water first to soften them.
Please note that these noodles are gluten freefree.
Soy noodles are also known as glass powder or glass noodles, which are made of water and bean starch and are sold in a soft, dry bundle.
They must be soaked in water before cooking until they become soft;
Boiling or stirring
Frying is the usual method, although it is deep sometimes. fried.
From spring rolls to stir-throughout Asia-
From chips to soup to salad.
They absorb the taste and the liquid very well and require a lot of sauce/seasoning to really shine.
After soaking, you may want to cut them because they are very long and it is inconvenient to cook and eat.
Use Hanoi crispy wrap and fan salad in this recipe (bun nem ran)
Although these Korean noodles are of different colors, they look like thicker transparent fans. tan-hued)
And thicker, stronger and longer.
They are made of sweet potato starch and are the noodles you found in Japan (
Fried dishes with sesame oil, beef, vegetables, soy and sugar).
Before use, they need to soak in the water before cooking (
Check the packet details depending on the time of different brands)
Then rinse under cold water.
They can be found at any Korean food store.
Please note that there is also a Chinese version in Sichuan cooking advertisement, they are wider, similar to Brown, transparent lamb essence.
Used in this fast Japanese cuisine, ready in less than 30 minutes, the name of these translucent noodles is \"Spring Rain \".
\"From the appearance, they are similar to soy silk fans, but thicker, although originally made of bean starch, the most common thing now is made of potato or sweet potato starch.
In Japan, they are also known as \"salad noodles\", which illustrates their general use in cold dishes.
They are also a hot pot favorite because, unlike other noodles, they do not absorb a lot of liquid when cooking.
To use, they need to soak in hot water for 5 minutes before cooking with clear water (1-2 minutes)
In boiling water or in stock.
Harusame is used to add texture to the flavored o Lettuce Cup apioca noodles used in some Vietnamese dishes, these chewy translucent noodles are made from cassava flour or a mixture of cassava and rice noodles
They are found fresh in plastic bags in the refrigerator area of Asian supermarkets.
After the soup noodles in Vietnam/Cambodia, the thick ones will be labeled bánh canh, while the thin ones will be called hu tieu.
You will also find that they are dry and marked with \"cassava stick noodles \".
Fresh noodles need to be rinsed in boiling water to separate the strands before use.
The need for a short period of brewing.
There is a similar face. it turned out to be Cantonese and called Lai Qu;
These short and thick dry noodles are made of rice flour and/or cassava flour and you will find that these dry noodles or fresh noodles are sometimes labeled as \"buns.
Kelp noodles made from edible seaweed are native to Japan and these thin and transparent \"noodles\" have received health concernsconscious.
They are nutritious (
Iodine in particular)
No fat and gluten, almost no carbohydrates, and very low calories.
They don\'t have their own real taste, they like to add the taste of anything and are popular in soup, salad and stirfry dishes.
They don\'t need to cook, but do need a good rinse before adding them to the recipe.
Find them in the supermarket\'s health food area or in the health food store.
Shirataki, in the traditional sense, these are not noodles.
They are more of a squeezed \"pasteurized sauce \".
Thin and plastic, made of corm of konnyaku plant, also known as devil tongue yam.
After the ethereal appearance of the noodles, \"shiratiki\" means \"white water flower \".
They are made up of water and water.
A soluble fiber called Portuguese Gannan with low carbohydrate content and zero calorie, which belongs to gluten. free.
The most common form of them is wet, packed in the water in the sausage
Like plastic tubes.
Once turned on, they need to rinse thoroughly as they have a unique scent that can be offensive if you\'re not used to it.
They are most associated with Shouxi fever.
Pot dishes served together at the table.
Ito konnyaku is a thicker version of shirataki.
Mix some tofu with a whiteboard to cook noodles on a tofu whiteboard, which is more delicious and slippery than a real whiteboard to cook noodles.
Favorite of Low-
Carbs lose weight, they have a variety of shapes, imitating traditional pasta, such as pasta, Angel Hair and pasta.
Look for them in the fridge area of the health food store.
They are versatile and work well in all Asian noodle recipes including soup, salad and stirfries.
They need to be rinsed and dried thoroughly before they can be cooked long enough to heat them.
Noodles include 31 delicious new recipes
Find them on our interactive map
Stories and tips for buying, cooking and storing noodles.
Learn more here.