By Devi Poojari
January 5, 2024
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Most Asian and Southeast Asian cuisines have a legacy of noodles and recipes that enhance their deliciousness. From plump udon swimming in a spicy broth or a comforting bowl of soup made with ramen, these stringy treats make meals fun and enjoyable.
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These thick and chewy Japanese noodles made from wheat flour, are often served hot in soups or stir-fried with various ingredients.
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Thin, brownish-grey noodles from Japan, made from buckwheat flour, soba noodles are known for their nutty flavour and served chilled tossed in sauce or in hot broth.
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Found in various Asian cuisines, these noodles come in different widths, and are commonly used in dishes like Pad Thai, Pho and stir-fries.
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Typically thin and yellow, served in a flavoursome broth, ramen come in a variety of styles, including shoyu, shio, miso and tonkotsu.
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Also known as cellophane noodles, these translucent, thin noodles are made from mung bean starch or to be used in soups, stir-fries, salads and spring rolls across various Asian cuisines.
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This thicker type of Chinese noodle made with wheat flour and egg, is commonly used in stir-fries and soups for its slightly chewy texture.
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Delicate, thin wheat noodles that are usually served cold, the Japanese somen are very thin, often eaten during the summer, accompanied by a dipping sauce or added to soups.
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Originating from China, these wide, slippery noodles are made from rice flour, and served cold with various spicy sauces or vegetables.
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