Know Your Noodles PDF Print E-mail

Noodles have been enjoyed since ancient times, and their popularity has become wide-spread the world over. They make for meals that are creative, tasty and quick whether one uses dried or fresh. Noodles are available now in every imaginable shape, width, color and flavor as many are so inexpensive that you may want to always have variety on hand, especially after you start making some really fantastic dishes of cuisine with noodles.

Egg Noodles

From very thin to very thick, egg noodles are made from egg and wheat flour. Fresh egg noodles are traditional to Chinese chow mein and Japanese ramen dishes, but are now used widely. If fresh, egg noodles need to be refrigerated until ready to use, and all egg noodles, fresh or dried, should be cooked in boiling water before

Udon Noodles

These white Japanese noodles are made from wheat flour and vary in thickness and shape and are cooked in boiling water before use. The fresh variety is especially nice to use.

Cellophane Noodles

Also known as mung bean vermicelli or glass noodles, these flat or thread-like, translucent noodles are made from mung beans and sold packaged in blocks. They are very hard to cut, but soften when cooked in boiling water. A little goes a long way. When fried in hot oil, either straight from the packet or after being soaked and drained, they puff up.

Dried Potato Noodles

Equally known as Korean vermicelli, this noodles is long, fine, and a greenish-brown translucent in color. After being cooked in boiling water, these noodles should be rinsed and drained well before using. When cooked, they become plump and gelatinous, but if overcooked they will break down and become sticky.

Dried Rice Vermicelli

Packaged in blocks, these thin, whitish translucent, noodles need to be soaked in boiling water (or boiled until tender) and well drained before use. If deep-fried, vermicelli noodles will expand making them a popular noodle for garnish.

Hokkien Noodles

These popular thick, yellow noodles are made from egg and wheat flour and are sold ready to use, being precooked and lightl;y oiled. Simply stir-fry the noodles, or add them to soups or salads. Hokkien noodles are used in many Asian cuisines. Keep the noodles refrigerated.

Instant Noodles

These packaged noodles are popular in markets and are dried, made from wheat flour, and quick to prepare.

Sommen Noodles

Similar to udon, these fine, round Japanese wheat flour noodles are usually sold dried.

Rice Spaghetti

Similar to cooked spaghetti, these fresh, round, white noodles are also known as laksa noodles. If not available in your area, dried rice vermicelli can be substituted.

Fresh Rice Noodles

Available thick or thin, these white rice noodles are steamed and lightly oiled before packing, and so are sold ready to use. If refrigerated they will become hard, but soften on heating.