Your Guide To The Different Varieties Of Noodles Popular In Asia
- Yash Lakhan
Updated : June 19, 2022 14:06 IST
Know the differnt types of noodles and pick what's best for you
Along with the traditional rice, noodles are a major element in Asian cuisine. Specific types of noodles are required for the balance of flavour and texture in some Asian cuisines, while others are up to experimentation, similar to how you get to choose your noodles at your favourite noodle soup stall. Noodles can be found practically anywhere and are ideal for soups, stir-fries, salads, and spring rolls making noodles extremely versatile. Here’s a list of popular noodle types in Asia.
1. Rice Noodle
The most well-known Asian noodle. When uncooked, rice noodles are white, but when cooked, they become slightly translucent. They resemble Italian linguine at times. Although depending on the meal, they can also be large and flat rectangles. They’re made from rice flour and water, so the ingredients are basic but necessary in classic Thai recipes like pad thai and stir-fries.
2. Vermicelli Noodle
Rice vermicelli is a form of Asian rice noodle that differs significantly from other rice noodle types. Vermicelli is used in fried rice noodles and Vietnamese meals and resembles white spaghetti or very tiny strands.
3. Ramen Noodle
The ramen noodle is another extremely popular egg noodle variant that originated in Japan. Kansui, an alkaline substance, coats ramen noodles, giving them a curly appearance. Ramen is generally served with various veggies, meats, and other toppings in a broth seasoned with salt, soy sauce, miso, or pork. The instant type of ramen has undeniable appeal as well.
4. Udon Noodle
Udon noodles are similar to ramen in that they are plump and chewy, with a characteristic bounce when they dangle from your chopsticks and a toothsome substance in your mouth. Udon noodles are most commonly marketed as fresh but dried and even frozen varieties are also available, albeit the fresh form has a superior texture.
5. Soba Noodle
Soba noodles are a one-of-a-kind product for several reasons. For starters, they’re produced with buckwheat flour instead of wheat flour, giving them a unique flavour, texture, and light to dark brown hue. Second, instead of being served hot, soba noodles are frequently served cold with a delicious dipping sauce. In Japan, cold soba noodles, which are frequently frozen with ice before serving, are a refreshing summertime treat.
6. Glass Noodle
Glass noodles (also known as cellophane noodles) are a broad category of noodles made from any starch other than wheat or rice. These noodles are normally much thinner, almost threadlike, and are known as glass or cellophane noodles because they have a glassy, nearly translucent look after they’ve been boiled. Their texture is bouncy, and they are frequently used in stir-fries. These noodles get extra crispy when they’re deep-fried. Glass noodles, like rice noodles, must be soaked before cooking.