There are many varieties of noodles and many ways to cook them, but these are the 10 most popular ones for Asian dishes you need to know. You will never get sick of eating them every day!
Text: Woman’s Day, Bauer / Additional Reporting: Sean Tan
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MADE FROM: Wheat flour and egg yolks.
TEXTURE & TASTE: Round yellow strands that are dried firm or soft and chewy when fresh.
BEST FOR: Stir-fries and soups, or deep-fry until crisp.
Normally a delicacy for special events, add abalone to these gorgeous mushroom noodles for something more upscale!
MADE FROM: Mung bean, yam or potato starch.
TEXTURE & TASTE: Tin, delicate and found in dried bundles.
BEST FOR: Rice paper rolls, stir-fries and salads.
Recreate the popular Vietnamese Rice Paper Roll with our fail-proof 15-minute recipe.
MADE FROM: Wheat flour.
TEXTURE & TASTE: Springy and slightly salty.
BEST FOR: A quick meal, either in soup or a stir-fry.
This dish is called Korean army base stew because it was made using American army rations after the Korean War. Switch ingredients as you like and you will still have heaven in a bowl!
MADE FROM: Wheat flour and egg.
TEXTURE & TASTE: Long and thin with a chewy bite.
BEST FOR: Soups, pork and vegetable stir-fries.
A simple take on classic soup noodles with roasted meat, this pork and noodle broth is both wholesome and hearty! You can use somen or ramen noodles for this recipe.
MADE FROM: Rice flour.
TEXTURE & TASTE: Medium-to-thick white strands which are soft and chewy when cooked. Common varieties used in Asia are kway teow (thick and flat) and bee hoon (thin).
BEST FOR: Soups, stir-fries and salads.
Recreate this Thai favourite at home with our easy Prawn Pad Thai recipe – great for busy weeknights when you need a fast meal at home.
MADE FROM: Buckwheat flour.
TEXTURE & TASTE: Thin brown-grey strands with a nutty flavour andchewyMedium-to-thick white strands which are soft and chewy when cooked.
BEST FOR: Cold or warm salads.
This Sesame Chicken With Soba Noodles recipe will be a hit even with fussy kids.
MADE FROM: Wheat flour.
TEXTURE & TASTE: Soft and chewy when cooked thoroughly, or crisp and firm when done al dente.
BEST FOR: Asian pasta dishes and kids’ meals.
Add extra flavour to your pasta dish with roasted tomatoes and anchovies. It’s quick and easy to prepare for busy weeknights!
MADE FROM: Wheat flour.
TEXTURE & TASTE: Thick white strands that are soft and chewy.
BEST FOR: Soups and stir-fries.
Ready in minutes, this Japanese classic miso udon soup is nourishing, comforting and so easy to make!
MADE FROM: Rice flour.
TEXTURE & TASTE: Dried in thin translucent threads that are soft and delicate when cooked.
BEST FOR: Salads, rice paper rolls. Soak in hot water until soft.
Bursting with healthy vegetables, chicken breast and noodles, this delicious Vietnamese chicken noodle slaw is really easy to make!
MADE FROM: Wheat flour.
TEXTURE & TASTE: Thin, soft and delicate when cooked.
BEST FOR: Korean dishes like Bibim Guksu.
A family favourite in both Singapore & Malaysia, this hearty and delicious Hokkien hae mee soup is goodness in a bowl!
