A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Noodles

Cellophane Noodles
Cellophane Noodles

Glass or cellophane noodles are also known as bean thread noodles because they are made from mung bean starch or sometimes green pea starch, and are used in Asian soups, hot pots, stir-fried dishes, or spring rolls. Mung beans are closely related to peas and lentils. They are fat-free, gluten-free, and are chewy delicious.

Oriental Style Noodle
Oriental Style Noodle

Combine soy sauce and remaining 4 ingredients; stir well. Pour soy sauce mixture over noodles, tossing well. Serve warm or at room temperature.

source: myrecipes.com
Ramen
Ramen

The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contained large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture.

Rice Noodles
Rice Noodles

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with a distinctive texture.

Rice Vermicelli
Rice Vermicelli

Singapore-style noodles (星州炒米, Xīng zhōu cháo mǐ) is a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia. This dish is made from rice vermicelli, char siu, egg, shrimp and curry.

image: dishmaps.com
Smen
Smen

Real Delicious. Our menu has real food, cooked just the way you like it. Want extra cheese on your Penne Rosa? How about spinach in your Japanese Pan Noodles?

source: noodles.com
Soba
Soba

Soba (そば or 蕎麦) (/ˈsoʊbə/, Japanese pronunciation: [soba]) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon.

image: dishmaps.com
Udon
Udon

Udon - Chewy and soft, these thick wheat noodles are best when you can find them fresh. Dried udon is still good, but the texture is more dense. Udon has a neutral flavor, so they make a good choice for strongly-flavored dishes.

source: thekitchn.com
image: dishmaps.com