We have to admit that the OTT culture is increasing our consumption of Asian movies and TV shows. We all salivated watching them devour their noodles! There is a limited understanding of Asian noodles in our country, where instant noodles are the norm.
There are many different types of noodles. They differ by ingredients, how they are prepared, what base they should be served with, and much more. Noodles are available in many different shapes and sizes. They can be thin or thick, long and springy, soft and delicate, or even soft and delicate. The noodles are tasty whether consumed in soup or with a sauce base or when they are dry.
Like Italy, Asia has a monopoly on noodles. We will look at the most popular noodles to learn more about them.
Udon Noodles
This is mainly Japanese noodle that forms a staple of South Japanese cuisine. They are made from wheat and come in different thicknesses, such as 2-4mm. Udon must be boiled first in water before it can be used for any other preparation. They are mostly soup noodles. Although there are instant noodles available in udon (soup noodles), freshly kneaded noodle is said to be the best.
Soba Noodles
Soba is a Japanese noodle made from buckwheat. It may or may be mixed with wheat.
The delicate noodles are brown in color and are delicious whether they are served with a broth or eaten cold. Soba noodles are best served with a variety of accompaniments, including beef, seafood, or pork. You can also serve them with vegetables or tempura.
Rice Stick Noodles
Many Asian dishes use rice noodles, such as Vietnamese pho, Thai Pad thai and Chinese Stir-Fries. Rice flour is used to make them in a variety of thicknesses – from vermicelli to wide flat noodles. You can select the noodles based on their thickness and size, depending on the recipe.
When paired with vegetables and meats, they go great with stir-fries. They also work well in soups and salads.
Shirataki Noodles
They are low in carbs but also low in calories. This makes them a popular choice for weight loss programs. These noodles are made from Konjac and have a gel-like consistency. These noodles are the best because they absorb flavors from the sauce they are served with. They are perfect for a stir-fry, hot pot or salad.
These noodles are ideal for eating with sauces that are sticky or greasy.
Glass Noodles
Cellophane or glass noodles are popular ingredients in many Asian dishes. These translucent noodles are made from mung bean starch and have a gelatinous consistency. They’re often used in Korean hot pots and Chinese japchae. These noodles are gluten-free and a good option for people with dietary restrictions. They are versatile and easy to prepare.
Dangmyeon Noodles
This is another glass noodle that is popular in Korean cuisine. The noodles are made with sweet potato starch, salt and water. It is best eaten as a stir-fry with a variety of vegetables such as carrots, mushrooms, bell Peppers, spring Onions, etc. This is a modern variation of wheat or rice noodle. These noodles are known for their slightly sweet and glassy taste due to sweet potato starch. It is best to pair their somewhat sweet flavor with something spicy. Best eaten as a stir-fry with a variety of vegetables such as carrots, beans, and mushrooms. This dish is perfect as a side dish for meat, or you can enjoy it as a stir-fry.
Ramen Noodles
They are curly and thick noodles made mainly of wheat and eggs. You can call it a Japanese variation of egg noodles. These noodles are unique because they’re prepared, dried, and refrigerated. They can be eaten as main dishes or added to soups. In recent years, these noodles have become very popular.
Hokkien Noodles
The noodles are made with eggs and wheat. The noodles are thicker and yellower in color than regular noodles. These noodles’ natural springiness and delicious taste make them a favorite in many Asian cultures. To prevent clumping, these noodles are usually pre-cooked before being sold.
Hokkien noodles can be eaten as curry or soup noodles. Also, they are great as stir-fried noodles.
Egg Noodles
Egg noodles (E-fu noodles) are prevalent in China. Egg noodles can be made with wheat and eggs. They come in various shapes and thicknesses, such as flat or round. Egg noodles can be made fresh or in a dried instant form. The noodles must be boiled before use. These noodles are great with soups, salads, and main courses.
Chow Me
The authentic Chow Mein is very different.
Chow mein noodles can be made with wheat flour and egg. These noodles are prepared by boiling them and then frying them until they become almost crisp. The noodles are then mixed with crunchy vegetables such as celery, spring onion, cabbage, beansprouts, or mushrooms. Then, add the meat you prefer, such as chicken, beef, pork, or even seafood, like shrimp.
Chow Mein is a popular Chinese dish that can be found in Chinese restaurants all over the world.
Lo Mein
Ingredients-wise, Lo Mein and Chow Mein are very similar. They differ significantly in how each noodle preparation is done. Lo Mein noodles are made with wheat and eggs but are boiled, then mixed with sauces and other ingredients such as cabbage, mushrooms, and carrots. The meats that can be added are beef, pork, chicken, or shrimp.
Lo Mein is distinguished by its rich sauce base, which contains ingredients such as sesame oil and oyster sauce. It also includes ginger, garlic, sugar, and even ginger.
