Types Of Noodles

Tasty, versatile and easy to cook! These are nothing but noodles. Mmmm… The very thought of the word ‘noodles’ instantly waters our mouth tempting us to indulge into them immediately. And why not, they are definitely a food lover’s companion, anytime, anywhere. Whether you are falling short of time for preparing lunch or your old buddies have turned up at your home to give you a surprise, noodles are your best saviors. But do you know that there are umpteen varieties of noodles available in the market? You should not be surprised to know that the noodle industry has over 350 different kinds to boast about. Surprisingly, those simple narrow, ribbon-like strips of dried dough (aka noodles) can turn your otherwise-boring meal into an enticing and tantalizing feast by simply throwing in some sauces and vegetables. Given here are different kinds of noodles for your knowledge. 

 

 

Also known as Chinese egg noodles or E-fu noodles, egg noodles are the most common noodles used in Asian cuisine. Made from egg and wheat, they can be found in a variety of shapes, like thin or thick, flat or round, fresh or dried. Nonetheless, whether fresh or dried, all egg noodles have to be cooked in boiling water before using them in assorted recipes.

 

The Japanese interpretation of Chinese egg noodles, ramen noodles are a college student’s favorite, especially those living on a budget. Long and curly, these noodles are made from egg and wheat and dried to form a brick. Ramen noodles are refrigerated until ready to use and once boiled; they have to be consumed immediately. They are most commonly used in soups amongst other dishes.

 

Better known as white Japanese wheat flour noodles, udon noodles are most popular in the south Japanese cuisine. They are available in various shapes and thickness and have to be cooked in boiling water before further use. Although udon noodles are available instant, dried, precooked and shrink-wrapped, they taste best when prepared or purchased fresh. Like ramen noodles, udon noodles too are mostly used in soups.

 

A northern Japanese variety made from buckwheat, soba noodles are brown in color and require prior boiling. The boiling time depends on the thickness of the noodles. Mostly available dried, soba noodles are served both hot and cold.

 

These are flat or thread-like translucent noodles prepared from mung beans. Also referred to as cellophane or glass noodles, one can identify mung bean noodles from their packaging as blocks. Although they are hard to cut when dry, they get soft when soaked or cooked in boiling water. They turn into transparent strings after complete cooking. Also, mung bean thread vermicelli puff up on frying.

 

Rice stick noodles are flat and translucent, either wide or slender. You can easily locate them in bundles and ensure that you pick the right one depending upon the thickness that you would want to use in your specific recipe. They taste best is stir-fries, soups and salads.

 

Hokkien Noodles
Prepared from egg and wheat flour, hokkien noodles are thick and yellow and are largely used in assorted Asian delicacies. These noodles are already precooked and lightly oiled when sold. You can find them either fresh or vacuum-packed in the refrigerated sections of the markets. Hokkien noodles taste best when prepared in stir-fry noodle dishes, curry noodles and soup noodles.