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7 Different Kinds Of Asian Noodles You Should Know

When it comes to Asian food, noodles form an integral part of most dishes that define the fabric of the cuisine and flavours. They are omni-present in soups, tangled in salads, rolled up in a spring roll and many more.

There are many different kinds of noodles that are available in the Asian grocery store and if you are not sure which one to pick amidst the multitude of noodles, we are here to guide you about them.

Here are different kinds of Asian Noodles you should know:

Soba

Japanese Soba noodles are the light brown ones usually used to make a range of cold noodle salads such as Crisp Salad with Mushrooms Tofu and Soba Noodles, Seared Tuna on Soba Noodles, Tangy Cold Cha Soba Noodles etc. They are chewy Japanese buckwheat noodles sold dried and are typically made from a blend of buckwheat and wheat flour as buckwheat is non-glutinous and can be difficult to work with. Soba is best noodle to eat during summer as it is meant to be eaten when its chilled.

Soba Noodle Recipes:

Beef in Oyster Sauce with Soba Noodles
Salmon steak with wasabi sauce and soba noodles
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce Recipe

Tangy Cold Cha Soba Noodles

Udon

Udon noodles are the thickest type of Japanese noodle, made from wheat flour, salt, and water. You can eat them hot or cold, and  in order to achieve the characteristic chewiness of the noodles, it is common for udon makers to knead the stiff dough with their feet. These noodles are most commonly served in a brothy soup, generally flavored with mirin and soy sauce.

Recipes Using Udon Noodles:

Chicken Soup with Coriander Ginger and Udon Noodles Recipe
Stir-Fried Beef & Udon Noodles
Sticky Pork and Vegetable Stir-fry with Udon Noodles
Teriyaki chicken and udon noodles
Udon noodles with shredded pork

Kitsune Udon Noodles Recipe

Cellophane Noodles

Often referred to as glass noodles, cellophane noodles are composed of mung bean starch and are used in a variety of dishes across Asian cultures — including soups, salads and spring rolls. They are glossy and translucent with a mellow flavour. Check out our Cellophane noodle salad recipe.

Cellophane Noodle Salad

Rice Noodles

If you have tasted the Pad Thai then you know what rice noodles is. Rice noodles are also common in Chinese, Thai, and Malaysian cooking and are made from rice flour and water. These noodles are gluten-free—you can find them either fresh or dried in Asian markets. Here’s How To Prepare Asian Rice Noodles.

Recipes using Rice Noodles:

Rice Noodle Soup with Soy Chicken
Beef & Chinese Broccoli with Rice Noodles & Oyster Sauce
Rice Stick Noodles with Chinese Chives

Rice Noodle Soup with Soy Chicken

Ramen

There are many varieties of ramen noodle, from wavy to straight, thin to thick, and just as many variations of broth. Although the dish originated in China, it became popular in Japan in the late 1800s, and is now ubiquitous in Japanese cities. Check out the different kinds of Ramen and 5 pro tips to Make a Perfect Bowl of Ramen.

Recipes Using Ramen Noodles:

Duck and Ramen Sanbai-zu Salad
Eye Fillet Steak with Ramen Noodles
Miso Ramen
Ramen Noodles with Spiced Tofu and Chilli Lemon Sauce

miso ramen recipe

Vermicelli

Although very similar to glass noodles, they are mild in flavour and tender and made with rice and water. They are generally sold dried and are a key component in the Vietnamese cuisine.

Recipes Using Vermicelli:

Vietnamese Rice Vermicelli Salad
Rice vermicelli salad
Satay rice vermicelli
Curry vermicelli
BBQ pork & vermicelli salad

Rice Vermicelli Salad Recipe - Vietnamese Dish

Sweet Potato Noodles

Used commonly in the Korean cuisine, they are made of sweet potato starch and is a Korean favorite known as Japchae. Sold dried, these light-gray, brittle noodles can be cooked really fast and are prized for their glossy, translucent appearance and firm, chewy, slippery texture once cooked. Check out our Japchae recipe.

Korean Japchae - Stir-fried Glass Noodles

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