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If you’ve walked past any supermarket aisle or the Asian section at a specialty store, it would come as no surprise to you to see a vast variety of noodles of different shapes, lengths, colours and textures. With its reputation for being one of the oldest foods in Asian culture, noodles are considered to be part of celebratory meals and symbolize the longevity of these celebrations. While South East Asian cuisine has many sub-cultures, it is easy to be confused by the usage and purpose of specific types of noodles. Here’s a consolidated guide on how to pick the right kind of noodles for recipes you wish to try at home.
Chow Mein
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The phrase literally translates to ‘crispy noodles’ which refers to how the noodles are perfect for stir-frying and have a satisfying firmness and crunch when cooked. Typically great when coated in a variety of savoury sauces and tossed with vegetables or meat, chow mein are double the thickness of vermicelli and have a thin, round appearance. Usually par-boiled and dried before selling in packets, you can cook the noodles in hot water or deep-fry them in oil to form a crunchy base for any Cantonese-inspired salads or stir-fries.
Udon
One of the thickest varieties of Asian noodles, it is celebrated in Japanese cuisines for being chewy and dense. Typically sold fresh or frozen, udon noodle varieties go up to lengths of 12 inches most times. These noodles are great when used as a centrepiece in soups, stews, casseroles or even on their own, topped off with meats, vegetables and a drizzle of sauces.
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Ramen
Although the Japanese are credited for bringing ramen into the world, the inspiration was actually drawn from the Chinese. Made of flour, water, salt and an alkaline agent which gives these noodles their wavy appearance, the yellow-ish noodles are springy in texture if not overcooked or soaked in broths for very long. Available in fresh and packaged forms, most ramen noodles are inexpensive and ready to eat only after a few minutes of cooking them. These noodles are perfect for a cold noodle bowl, broken and fried to add to salads and best eaten dunked in savoury broths with all the fixings.
Soba
These thin and delicate Japanese wheat flour noodles are enriched with oil and have a nutty flavour. Usually available in bundles, these short noodles are only slightly thicker than angel hair pasta. Due to their thinness, they do not need to be cooked very long and have a dense bite when eaten. Usually served cold with a dipping sauce on the side, soba noodles are also perfect to eat in salads with spicy, punchy sauces that are meant to be slurped.
