We break down the many different types of Asian noodles that you can use to your advantage next time you have guests over.
They have eggs as the main ingredient and are a bit chewy; the thickness may vary from product to product. They work well for fried noodle dishes. An interesting fact is that they are low in fat, for when you want to prepare a hearty but healthy meal.
They are transparent noodles made from starch and water. In the supermarket, you will find the dried version which needs to be boiled before using. The taste is subtle and the texture is slippery.
This is the preferred noodles for noodle soup dishes because they tend to soak up the flavours of the broth. Since ramen is all about the broth, make sure to use only the freshest of ingredients to pack as much flavour as you can. They also do not need much time to cook which is great for days when you do not have much time on your hands.
It is thick wheat flour noodle, which can be used in a variety of Asian inspired recipes including noodle soups, stews and stir fried dishes. Alternatively they can also be had chilled with a dipping sauce.
Made with buckwheat flour, soba noodles have a nutty flavour that is perfect for refreshing salads. You can have them at room temperature or chilled. During the summer, chilled soba noodles with fresh vegetables and light dressing is a great option for when you don’t want to have full-course meals.