Other Asian Noodles

Other Asian Noodles
agar noodles
agar noodles
These are strips of agar agar gelatin, which are usually served cold in a salad. Before using, soak them in boiling water until they're soft.
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arrowroot vermicelli
These slender white Asian noodles are made from arrowroot starch. They resemble bean threads.
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bean curd skin noodles
These Chinese noodles are made from yuba, the skin that forms on soy milk when it's heated. They're chewy and very nutritious.
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bean threads
bean threads
These slender, gelatinous noodles are widely used throughout China and Southeast Asia. They're made from mung beans and almost flavorless, though they readily absorb other flavors. They're commonly used in soups, stir-fries, salads, desserts, and even drinks. Before using, soak them in hot water until they're soft and transparent (about 15 minutes), then add them to boiling water and cook them for no more than a minute. Rinse them in cold water and drain. The dried noodles can also be deep fried to make a crunchy garnish or bed for sauces.
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cornstarch noodles
cornstarch noodles
These Filipino noodles are made with cornstarch. Before using, soak them in hot water until they're soft.
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harusame
harusame
These thin, translucent Japanese noodles are typically made with potato, sweet potato, rice, or mung bean starch. They're similar to Chinese bean threads.
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Korean buckwheat noodles
Korean buckwheat noodles
These Korean noodles are made with buckwheat flour and potato starch. They're usually served cold, but sometimes added to soups. Boil the noodles for about 3 to 4 minutes before using.
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Korean sweet potato vermicelli
Korean sweet potato vermicelli
A Korean specialty, these long, chewy noodles are made with sweet potato starch. Before using, soak them in hot water for about 10 minutes, then add them along with some broth to stir-fries.
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shirataki
shirataki
These Japanese noodles are a form of konnyaku, a rubbery, gelatinous substance derived from devil's tongue yams. The noodles come in white or black versions; black is preferred for sukiyaki. Look for them in Japanese markets, either in cans or fresh in plastic bags in the refrigerated section. Drain and cook the noodles before using.
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soba
soba
These chewy Japanese noodles are popular at soup counters in Tokyo. They're made with a blend of wheat and buckwheat flours, the more buckwheat the better. They're often sold fresh (called nama soba) in Japan, but foreigners usually have to settle for dried. Soba comes in different widths and flavors, including green cha soba = chasoba, which is flavored with green tea, and yamaimo soba, flavored with yams. Cook them for about 3 minutes.
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tapioca sticks
tapioca sticks
Look for these noodles in Asian markets.
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Tientsin fen pi
These thin round sheets resemble rice paper, but they're made with mung bean starch and used as noodles. Before cooking, soak them in hot water until they're soft, then cut them into noodles.
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tofu noodles
tofu noodles
These chewy noodles look like a pack of rubber bands, but they're made from compressed tofu and packed with protein and nutrients. They're usually served in salads, soups, or stir-fries. Look for them in the refrigerated or frozen foods section of Asian markets. Dried tofu noodles are also available; before using, soak them in water mixed with baking soda until they soften, then rinse. Don't confuse these with bean curd skin noodles, which are darker and chewier.
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