Types of Noodles – Explained Simply
– Types of Noodles Explained Simply –
Types of noodles, there are oodles of noodles options, they coming in different shape, sizes & textures. Depending on the geoculture origin the material composition can vary to consist of rice, egg, wheat, buckwheat, starch or even seaweed. Noodles are usually cooked in water then added to sauces, however sometimes they can be cooked in the sauce itself or fried in oil depending on the desired taste and texture. They are a versatile pantry staple much like pasta and rice. Essential in Asian cooking and with the help of herbs and spices can transform everyday meals into culinary creations.
Types of noodles
Short, flat noodles made with egg yolk. They are best eaten with light sauces as they absorb the flavours rapidly and cook quickly. They have a soft texture and rich flavour and are often used in stroganoff or as substitute for fettuccine.
Hokkien noodles are fresh thick egg noodles that re often used in Malaysian and Chinese cooking including stir fires and soups.
Rice vermicelli is a thin noodle made from, rice and is used in Chinese, Malaysian and Indian cuisine. These noodles can add texture and crunch to a dish when lightly fried.
This Japanese noodle is made from buckwheat and has a nutty and earthy flavour. Thin in shape and delicate in texture, these noodles are traditionally served with a light black garlic dipping sauce.
Long thin egg noodle like Hokkien noodles are perfect for Asian stir fries and soups.
Thai flat noodles
Authentic Thai rice noodles are wide and flat, they become soft and sticky when cooked. Great for traditional Pad Thai.
Smooth and think, these wheat-bases Japanese noodles are available both dry and fresh. They can be used in strong flavoured dishes due to their natural flavour.
Hopefully you now have a better understanding which types of noodles to use with sauce & which types of noodles to use with soups. Bon appetit.