The exceptions are rice noodles and cellophane noodles, which are so thin and tender that they only need to be soaked in hot water until soft. Soba - These noodles are made from buckwheat flour and have a correspondingly strong, nutty flavor. Many buckwheat noodles also have some wheat flour in them, which means they're not gluten-free. However, pure buckwheat soba can be found — it's ...
Left to right: Lo mein, udon, and buckwheat soba noodles. Photo by Chelsea Kyle Buckwheat Soba. Soba is the Japanese name for wheat, and it’s been described by Matt Goulding in Rice, Noodle, Fish as “Japan’s most elegant noodle.” And sometimes elegance means keeping it simple.
Vermicelli Rice Noodles - Vermicelli noodles are made from rice flour and have a very similar texture to angel hair pasta. The dried noodles come in packets of long, very thin, translucent threads. Try them in Bun Chay (Vietnamese Vegetarian Noodle Salad) or as a substitute for bean threads.
Soba noodles are Japanese noodles that are made from buckwheat flour. The thickness of the noodles is easily comparable to that of spaghetti, and they can be served both hot or cold. Their nutty flavor works well as a base for stir-fries and salads.