Chinese Noodles
Chinese noodles are likely what comes to mind when you think of Asian noodles. From lo mein to chow mein, Chinese noodle dishes are popular takeout options. The main types of Chinese noodles include:
Egg Noodles
Egg noodles originated in the Shanghai region. They are made with wheat flour and eggs, giving them a rich, yellow color. The egg adds protein and gives the noodles a slightly springy, chewy texture. Thicker egg noodles are common in noodle soups while thin egg noodles are used for chow mein and stir fries.
Rice Noodles
Rice noodles are translucent noodles made from rice flour and water. They are a staple ingredient in southern Chinese cuisines. Thin rice noodles are used for pad thai while wide rice noodles can be found in chow fun dishes. Rice noodles have a mild flavor and slippery, chewy texture.
Wonton Noodles
Wonton noodles are made using both wheat flour and eggs like egg noodles. However, they are thinner than traditional egg noodles. The thinness allows them to be paired with delicate wontons in noodle soup. Wonton noodle soup is a popular Chinese comfort food.
Soba Noodles
Despite the name, soba noodles are not actually Japanese! Chinese soba noodles made from buckwheat flour were introduced to Japan centuries ago. In China, soba noodles have a stronger buckwheat flavor and are served in soupy dishes.
Japanese Noodles
Like Chinese food, Japanese cuisine also relies heavily on noodles. Some quintessential Japanese noodle dishes include ramen, udon, and soba. Here’s an overview of the major types:
Ramen
Ramen noodles are thin, elastic wheat noodles that originated in China but were perfected in Japan. They are served in a meat or fish-based broth and topped with ingredients like pork belly, egg, and scallions. Instant ramen packets are a popular snack and comfort food.
Udon
Udon noodles are thick, chewy wheat noodles. Compared to ramen, they have a higher wheat content. They can be served hot or cold in soups, stir fries, and salads. Noodle texture ranges from soft to very firm.
Soba
Japanese soba noodles are thin buckwheat noodles with a nutty, earthy flavor. They can be served chilled with a dipping sauce in the summer or in hot broths in the winter. Soba noodles are especially popular in eastern Japan.
Somen
Somen noodles are thin, white wheat noodles, even thinner than soba noodles. They are often eaten cold during hot Japanese summers with toppings like vegetables, eggs, and slices of seafood. Somen noodles represent longevity in Japanese culture.
Korean Noodles
In Korea, noodles represent birthdays, happiness, and good fortune. They are an essential part of Korean cuisine. Some examples include:
Glass Noodles
Korean glass noodles are called dangmyeon and are made from sweet potato starch. They are called “glass noodles” because they are transparent when cooked. Their texture is extremely chewy. They are used in soups, stir-fries, and salads.
Naengmyeon
Naengmyeon are chewy buckwheat noodles served in a cold beef broth along with ingredients like kimchi, cucumber, and Asian pear. This chilled noodle soup provides relief from hot summers.
Ramen
Korea also has its own version of ramen noodles. Korean ramen often comes in soup or fried as a dry dish. It is thicker than Japanese ramen and uses ingredients like gochujang (chili paste) and kimchi.
Southeast Asian Noodles
Some of the most well-known Asian noodle dishes actually hail from Southeast Asia. Popular Southeast Asian noodles include:
Rice Noodles
Thin rice noodles are used across Southeast Asia in dishes like pad thai, pho, laksa, and spring rolls. They soak up the flavors of sauces and broths well.
Egg Noodles
Egg noodles are also common in Southeast Asian cuisines. They are used in noodle soups, stir fries, and pan-fried noodle dishes. Thicker egg noodles can be found in Malaysian laksa.
Glass Noodles
Glass noodles are used in both Southeast Asian and East Asian cooking. In Southeast Asia they are called beansprouts noodles and utilized in Vietnamese and Thai dishes.
Mung Bean Noodles
These transparent noodles made from mung bean starch are commonly used in Vietnamese pho noodle soup. They have a slippery, chewy texture and absorb broth flavors.
Tips for Cooking Asian Noodles
Now that you know the main types of Asian noodles, here are some tips for preparing them:
- Soak dried noodles in hot water until softened before cooking.
- Undercook fresh noodles slightly as they will continue cooking from residual heat.
- Rinse cooked noodles in cold water to remove starch and prevent sticking.
- Add noodles to soups and broths at the end to avoid overcooking.
- Cook egg noodles less than wheat noodles since eggs cook faster.
- fried or pan-fried noodles need higher heat while soups and broths use lower simmering heat.
With this guide, you are now an expert on all the varieties of Asian noodles! Now go forth and enjoy some delicious noodle soups, stir fries, and cold noodle salads.