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
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
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
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
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
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.
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.
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
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.
These are thin delicate Japanese noodles made from wheat flour, they are
usually available dried. These noodles are usually eaten cold with a
These are thick white Japanese noodles made from wheat flour. Mostly
eaten in soups, but also in hotspots and braised dishes.
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.