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Types of Noodles

Types of Noodles

Noodles are classified into different types which is easy to distinguish and of course each type have different taste that makes people crave for it.

Egg noodles

Is a combination of flour and eggs, it is easily available in the market. Both fresh and dried egg noodles are used in soups, stir-fries and for deep-frying, while the flatter, wider noodles are often used in soups.

Egg noodles are cooked in boiled salted water. Fresh egg noodles will last (if refrigerated) up to a week.

Hokkien Egg Noodles

These noodles are popular in China but is a staple of Malaysian noodle dishes. They are thick, fresh egg noodle, which has been cooked and oiled before packaging.

These noodles are cooked and covered with boiling water, before being drained. They are perfect for stir-frying as they absorb the flavour of the sauce.

Mung Bean Vermicelli (Cellophane or Glass Noodles)

These noodles are made from mixed tapioca starches, mung bean and water. They are often dried in tight opaque bundles but they are difficult to separate or cut. They can be deep-fried straight from the packet, eaten as a soft noodle and are ideal for soups and hotspots.

Rice Stick Noodles

Usually available dried and may be a little thicker than rice vermicelli or a flat medium-width noodle. It is often soaked in warm water until firm.

Dried Rice Vermicelli

Are thread-like white noodles made from rice flour, often used in soups, stir-fries and spring rolls. Often soaked in boiling water for few minutes.

Shanghai Noodles

These noodles are similar to Hokkien noodles but are often cooked with oil. They are sold fresh and will keep refrigerated for up to 4 days. These noodles are often used as alternative to Hokkien noodles.

Soba Noodles

These are Japanese noodles made from buckwheat and wheat flour. They are available fresh and more often found dried. Usually served as broth or with a dipping sauce.

Potato Starch Noodles (Korean Vermicelli)

These noodles are made from sweet potato starch and are available dried in bundles. They are often used in soups and stir-fries.

Ramen Noodles

These noodles originated from China, but they are more popular in Japan. It's a combination of wheat noodles and egg. Available in fresh, dried and instant.

Rice Sheet / Rice noodles

These noodles are made from rice flour, then oiled or steam. Can be used as soon as possible after buying. Available as a fresh 'sheet' and can be cut to the desired width.

Somen Noodles

These are thin delicate Japanese noodles made from wheat flour, they are usually available dried. These noodles are usually eaten cold with a dipping sauce.

Udon Noodles

These are thick white Japanese noodles made from wheat flour. Mostly eaten in soups, but also in hotspots and braised dishes.

Wheat Noodles

These noodles are thin, made from wheat flour and water. These are often round and are available fresh and dried. Fresh noodles can be refrigerated for a week. They are best in stir-frying.

 
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