Noodles made with an added alkaline-mix of sodium salt and potassium carbonate, which gives them extra elasticity, a rich egg-yellow hue and chewier mouth-feel. A common type of noodles from certain parts of China, as well as Japan. Traditionally, natural alkaline well-water is blended with basic wheat or flour ingredients to produce noodles that are yummier to taste. Home chefs usually cook baking soda into ash for the alkaline and mix it in with their dough. Also popular in Singapore and Malaysia, typically known as Hokkien noodles in a variety of favourites, including Penang Prawn Noodles Soup, Stir-fried Hokkien Mee and Singaporean style Hokkien Mee.

Made with more eggs and less flour, egg noodles have a deep yellow colour and savoury taste. In the West, they’re usually flat, broad and thicker textured than regular pasta; but in Asia, egg noodles generally look like thinner versions of alkaline noodles. Egg noodles have a tender, stringy mouth-feel and a slightly richer flavour that blends well with sauces and condiments for delicious stir-fries and the ever-popular Wonton Noodles. Also try the Northern Thai Kao Soi noodles, the Vietnamese Mi Xao Bo, and the classic Chinese stir-fry with shredded pork.

Long, translucent and gelatinous, the traditional Japanese Shirataki noodles are made from konjac yam; flavourless on its own but absorbs all the flavours from sauces, seasonings and other ingredients. Shirataki literally means ‘White Waterfall’, but are also called ‘Miracle Noodles’ in recent years for its superior health benefits. Vegan, gluten-free and contains no calories; with natural glucomannan fibre that is great for your digestion, reduces blood sugar levels and even helps you lose weight. Have a sumptuous Japanese beef and potato special, vegan ramen, or a yummy Singaporean stir-fry.

Japanese Soba noodles are light brown and usually used to make a range of cold noodle salads such as 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 the best noodle to eat during summer as it is meant to be eaten when its chilled. Recipes: Soba Noodle Salad with Sesame Crusted Tofu, Japanese New Year’s Eve Noodles , Cold Soba

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: Curry Udon, Miso Udon Noodle Soup, Nabeyaki Udon

Often referred to as glass noodles or bean threads, 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. Recipes: Thai Steamed Glass Noodles with Prawns, Harusame Salad, Thai Glass Noodle Soup with Tofu

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. Recipes: Stir Fried Rice Noodles with Beef, Thai Fried Rice Noodles with Chicken, Ipoh Kuey Teow Soup

There are many varieties of ramen noodles, 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. Recipes: Shio Ramen, Tokushima Ramen, Tonkotsu Ramen

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 used for both stir-fry and soup dish.  Recipes: Vegan Tofu and Spring Roll Vermicelli Salad, Fried Rice Vermicelli, Rice Vermicelli in Spicy and Sour Gravy

Used commonly in the Korean cuisine, they are made of sweet potato starch and are used in a popular Korean dish 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. Recipes: Vegetarian Japchae, Korean Beef Rib Soup, Hot and Sour Glass Noodle Soup