Asian noodles

rice vermicelli

Noodles form an essential component in Asian cuisines. They are usually divided into groups according to 
their ingredients.

Chinese wheat noodles are yellow or white and are usually made of wheat flour, water and salt. Sometimes eggs are added to make egg wheat noodles, available fresh or dried. The fresh noodles are cooked at a full boil for 2-4 min, taking care to separate them with a fork beforehand. They should be defrosted before cooking. Dried egg noodles are used to prepare chow mein. In Japan, they are called "somen" (thin noodles) or "udon" (thick noodles).

Rice noodles are made from rice flour and water and are found most notably as very thin, brittle noodles (rice vermicelli) or wide ribbons. They are often fried or added to soup. They need to be soaked for about 20 min in cold or lukewarm water before being cooked in boiling water or in a wok. 

Mung bean noodles are transparent and are usually available in 3.5 oz (100 g) packets. They need to be soaked in lukewarm or hot water for about 10 min before being added to a dish, except if being added to a soup. 

Buckwheat and wheat noodles, called "soba" in Japan, are available fresh or dried. They are cooked at a full boil. They are often served cold with a soy sauce or added to soups.

Wonton noodles are very thin sheets of pasta based on wheat, water, eggs and salt, which are stuffed with meat, fish, seafood or vegetables. They are available fresh or frozen.

Buying

Choose: fresh noodles that are supple 
and not sticky, neither too moist nor 
brittle; dried noodles without added artificial ingredients or preservatives.

Storing

At room temperature: dried noodles, indefinitely, in a dark, cool and dry place.

In the fridge: fresh egg noodles, 3-4 days.

In the freezer: fresh egg noodles, 1 month.

fresh egg noodles

dried egg noodles

soba

somen

wonton noodles

rice noodles 
(ribbons)

mung bean noodles

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Though some Asian-style noodles are wheat-based, many others are made from ingredients such as rice flour, potato flour, buckwheat flour, cornstarch and bean, yam or soybean starch. Among the more popular are China's cellophane noodles (made from mung-bean starch), egg noodles (usually wheat-based) and rice-flour noodles, and Japan's harusame (made with soybean, rice or potato flour), ramen (wheat-based egg noodles) and soba (which contain buckwheat flour). Other Asian countries, including Korea, Indonesia, Thailand, Vietnam and the Philippines, have their own versions of the venerable noodle. Asian noodles can be purchased fresh and dried in Asian markets; some dried varieties can be found in supermarkets. Throughout Asian cultures noodles are eaten hot and cold. They can be cooked in a variety of ways including steaming, stir-frying and deep-frying.