Asian Noodles Category
Until recently, the U.S. government required a noodle to contain flour, water, and eggs to be rightly called a noodle. Since most Asian noodles aren't made with eggs, this left them without much of an identity. The FDA permitted names like "alimentary paste" and "imitation noodles," but Asian noodle producers--from the birthplace of the noodle no less--could not use the n-word. The government finally relented, and we can now use the name "Asian noodles."
saimin
These noodles are so popular in Hawaii that a soup based on them has been served at McDonald's restaurants there. They're similar to ramen noodles, only they're made with eggs and not deep-fried.
Learn moreshirataki
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.
Learn moresoba
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.
Learn moresomen
These very thin Japanese wheat noodles are almost always served cold. There are different colors, including cha somen, which is colored with green tea, and tomago somen, which is flavored with egg yolks. Cook them for about 2 or 3 minutes.
Learn moreThai noodles
Thai cooks use rice noodles of various sizes, as well as bean threads and Chinese egg noodles.
Learn morethin rice sticks
These are used throughout Asian in soups, spring rolls, cold salads, and stir-fries. They're similar to bean threads, only they're longer and made with rice flour instead of mung bean starch. Before using, soak the dried noodles in hot water until they're soft (about 15 minutes), then boil them briefly (from 1 to 3 minutes) and rinse with hot water. You can also deep-fry the dried noodles until they're crunchy and then use them in Chinese chicken salad, or as a garnish or bed for sauces.
Learn moreTientsin 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.
Learn moretofu 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.
Learn moreudon
These slippery Japanese wheat noodles are popular in southern Japan, where they're often served in soups or stews. They're roughly as thick as spaghetti, but they come in different widths. Dried udon noodles are available in Asian markets and health food stores. Cook them for about 11 minutes. Fresh udon noodles are called nama udon, and should be cooked for about 2 to 3 minutes.
Learn moreVietnamese noodles
The Vietnamese are fond of rice noodles, which range in size from the slender banh hoi (rice vermicelli) to bun (thin rice sticks) to banh pho (medium rice sticks). They also use slender bean threads made from mung bean starch (which they call bun tao or sometimes mien), and Chinese egg noodles.
Learn morewide rice noodles
These thick rice noodles are popular both in Southeast Asia and China. Soak the noodles in hot water until soft, then either boil them or add them along with some broth to your stir-fry.
Learn morewonton noodles
These are thin Chinese egg noodles of various widths. They're usually served in soups. They're available both fresh and dried in Asian markets.
Learn more