Buying good Asian noodles is easy, and you can find great places to shop online. But there are a few things you should know before you do.
Alkaline
Several studies have been conducted on the characteristics of alkaline Asian noodles. These include the structural properties and the color and texture of the noodles.
Enzymes influence the quality of the noodles. These enzymes control the color and texture of the noodles. Some of the enzymes are used in bread making.
The enzymes selected for the study were a-amylase, fungal lipase, wheat germ lipase, and horseradish peroxidase. The study aimed to determine these enzymes’ role in the color and texture of the noodles.
A variety of dough strength was observed in the wheat varieties. They ranged from softer to more complex. The DL* values were lower for the breeder line OK97G611 than for Betty.
The average hardness score was 1551 +- 132. This was similar to that of the commercial varieties Oro Blanco and Nu-West.
The salts ratio plays a vital role in the texture and color of the noodles. High peak viscosity is desirable in Asian noodles. This is related to the preferred slippery characteristics and elastic properties.
These noodles were processed using saturated steam. This increases the gelatinization of the final product. The noodle sheets exhibited brighter colors.
The study concluded that the noodle quality was improved by adding peroxidase. This resulted in softer and lighter noodles. The noodles also suffered from a slight increase in the amount of gumminess.
Buckwheat
Among the vast array of Asian foods, noodles are a staple. There are different varieties, and each has its cooking method and preparation. Fortunately, many are available in large grocery stores on the international food aisle. However, choosing the best noodles can take time, as the terminology and jargon need to be standardized.
There are three basic Asian noodles, each with its flavor and texture. You can also buy noodles that are fresh or dried.
Buckwheat noodles are made with a solid earthy base. They are a staple in most restaurants. They have a slightly doughy texture and are rich in fiber. You can use buckwheat noodles to make full-flavor Asian dishes. They’re also gluten-free.
Korean noodles are typically served with vegetables and thin slices of meat. They are cooked in a cold broth. They’re popular as a side dish or in stir-fries. They’re made from a variety of starches and starch-like substances. They can be used to make soups or noodle salads.
Japanese yam starch noodles are usually sold as a healthy food. They’re high in fiber and have virtually no calories. They’re soft in water and can be rinsed out easily. They’re marketed as a low-calorie alternative to traditional wheat noodles.
Tapioca
Choosing Asian noodles can be pretty tricky. There are many different types of noodles, and their production and distribution vary widely across Asia. Most likely, you’ll find noodle products at an Asian grocery store. If you’re looking for a particular type of noodle, you should order it.
Some famous Asian noodles include rice, egg, and buckwheat. These noodles are commonly used in stir-fries and soups. They can be eaten hot or cold.
Some Asian dishes also use sago pearls from starch extracted from the palm pith. These pearls are often interchangeable with white tapioca pearls. These are sometimes sold as dried noodles or in refrigerated packages.
Another type of noodle is hand-pulled, or Hokkien mee. These noodles are dense and chewy. They can reach two feet in length. They’re traditionally used to bind ingredients. Some may be purchased dry or in a vacuum pack of 200 g.
Other noodles include shirataki, which are Japanese konnyaku noodles. These are eaten raw, and their fishy odor is neutralized by rinsing and boiling. They’re usually sold in a large bag. They’re sold in most Asian markets.
There are also a variety of gluten-free noodles. These are primarily produced in Southeast Asia. They can be found in health food stores and are an excellent replacement for wheat-based products.
Yam starch
Using yam starch to make Asian noodles is one way to reduce calories. These noodles are very low in calories and also provide plenty of fiber. However, they have a slightly starchy taste to them. If this is the case, rinse the noodles in warm water to remove the flavor.
There are several types of vegetable starch that you can use to make your noodles. You can use mung bean starch, yellow pea starch, or sweet potato starch. They all have different textures and flavors and can be used to make all kinds of noodles.
There are also edible seaweed noodles. They are deficient in calories but have a very nutrient-rich, creamy taste. They’re also gluten-free, making them a good choice for people with dietary restrictions. They can be found in the health food section of many stores. You can add them to your recipes after a good rinse. You’ll also need to soak them for at least five minutes before you cook them.
Another type of vegetable starch is chickpea starch. It is often used to make starch jelly noodles. It is mixed with water to make a paste. It is then extruded into different shapes.
Chow fun
Choosing the right kind of noodle can be a daunting task. Many grocery stores offer an assortment of noodles, but not all are Asian. Fortunately, there are several ways to stock up on Asian noodles, including ordering them online.
There are a variety of types of rice noodles that are commonly used in Southeast Asian cooking. Some of these noodles are also available in other varieties, such as wheat and root vegetable. These noodles are usually found in conventional grocery stores.
Another type of noodle is mei fun. This noodle is also known as rice sticks or rice vermicelli. It is a type of flat noodle that is often used in soups and stir-fries. These noodles can be purchased in local Asian markets.
Mei fun can also be used as an ingredient in noodle salads. The noodles are typically stir-fried and served with a heavy sauce. They can also be bundled into spring rolls. These noodles are available in both dry and canned varieties.
These noodles are made of tapioca starch, which adds a slippery sheen. Dried noodles can be stored in an airtight container for up to three years. They are best used within this time frame.
Dan dan
Dan Dan is spicy, savory, and sweet, known as Szechuan noodles. It’s one of the most famous street foods in China and worldwide. The name dan comes from the long poles used by the street food vendors.
These noodles are served with a chili oil-based sauce and wilted greens. You can make your own at home in a little over 30 minutes. The key is to balance the flavors. You can add more chili oil or crushed red pepper flakes to customize your dan.
The most important part of making dan is the sauce. You can start with a bit of chili oil and then add more as desired. A good substitute for homemade chili oil is cooking sherry. You should also reduce the chili oil in your dan recipe if you are sensitive to hot spicy foods.
Chinese sesame paste is the other key ingredient to making the best Dan Dan noodles. This thick and nutty paste adds a layer of flavor to your noodles. You can use the paste jar or create your own with ground Sichuan pepper. You can also try substituting tahini. Unlike tahini, Chinese sesame paste is thicker and has a more complex aroma.
Suitable noodles for prominent, chunky ingredients
Choosing the right noodles for prominent chunky ingredients can be challenging. But luckily, there are plenty of options available. And these noodles come in a variety of shapes, thicknesses, and colors. They are also quick and easy to prepare.
Try udon if you’re looking for a thick noodle to cook a tasty soup. These are round and flat noodles usually served with meat and vegetables. They are commonly accompanied by light soy sauce and a hearty broth.
You can also use gou tiao noodles, a thinner, slippery noodle with a mild flavor. They are great for stir fries with thick sauces. They’re also used to add a bit of chew to soups. They’re slightly ribbed, which gives them a nice slick texture.
You can find several types of rice noodle at your local Asian supermarket. These are generally sold in the freezer section or refrigerated sections. Some are dry, and others require soaking.
You can also purchase hand-pulled noodles, which are dense and chewy. These are made from tapioca starch, which gives them a slick sheen. They’re popular in Malaysia and Singapore. They’re often referred to as kway teow.
