Four Types of Asian Cooking Noodles You Need to Try

Asian foods have grown substantially in popularity over the last few years as people discover the taste and health potential of carefully prepared Asian dishes. Although many Asian dishes use rice as their starch component, there are a variety of Asian cooking noodles that add a different taste and texture to Asian food. Here are some types of cooking noodles to explore when you next prepare Asian cuisine:

Udon noodles

These Japanese noodles are similar to pasta noodles and are generally made from buckwheat or wheat flour. They tend to be a rather thick, heavy noodle designed for more hearty Asian dishes. Preparation is by boiling for two minutes and they can be served either hot or cold. These noodles are often found as a component of Japanese soups.

Wheat noodles

These noodles originate from both China and Japan and have different names depending upon their country of origin. When originating from China, they’re known as mein noodles which come in a variety of shapes and sizes and can be made with or without eggs. These noodles can be enjoyed in a variety of Chinese soups and stir fries.

Wheat noodles originating from Japan are of two general types, ramen and soba. Soba noodles are thin noodles made from buckwheat flour, in contrast to Udon noodles which are thicker, heavier noodles. They may be served with a variety of hot Asian cuisines or cold dishes where they’re often garnished with seaweed. Although the ramen noodle has been embraced by the Japanese, it originated from China. Ramen noodles have become well known in the United States where they serve as an inexpensive, quick meal for those on a limited budget.

Rice noodles

These noodles, made from rice flour and water, generally come in dried form in a variety of shapes ranging from very thin to quite thick and heavy. They’re most popular in certain parts of China where they’re used in stir-fries, soups, and salads.

Cellophane noodles

These noodles are distinctive with their almost transparent appearance and chewy texture. They go by a variety of names including glass noodles, bean thread noodles, and Chinese vermicelli. Made from mung bean starch, these noodles can be added to stir-fries, soups, or cold salads. Although they lack obvious flavor, they’re perfect when a slightly chewier texture is desired.

If you’re concerned about health and nutrition, which noodle is the best choice? Ramen noodles tend to be particularly high in carbohydrates and sodium with very little nutritional value, although they’re quite inexpensive. Cellophane noodles are also quite high in carbohydrates without a lot of nutritional value. A better choice from a nutritional standpoint would be the Soba or Udon noodles which are higher in fiber and protein than the other choices. You can find a variety of recipes online that feature Asian cooking noodles in both their hot and cold forms. Have fun experimenting!