The wide world of Asian noodles can be dizzying.
Noodles are a deep part of cultures that span millennia of history.
Were here to help decipher some of the different types of Asian noodles youll encounter in the market.
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Shopping for Asian Noodles
In Asian grocery stores, noodles are usually categorized by country.
But that can be confusing, since many different countries may have the same noodle.
They may be dried, packed fresh, refrigerated, or even frozen.
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When shopping for Asian noodles, its best to go to an Asian grocer.
If you dont have one near you, you might order online.
Regardless, be sure to get an authentic Asian brand for the best quality, flavor, and texture.
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Grab your chopsticks, and lets dig in!
Wheat Noodles
The majority of Asian noodles are made from some kind of wheat flour.
Chow Mein
Possibly the most well-known Chinese noodle, chow mien means pan-fried noodle.
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They are sold dried and parboiled, ready for stir-fry.
They are a little thicker than vermicelli.
They are soft and chewy and often prepared to be a bit crispy in spots.
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Chow mein noodles can also be deep-fried to serve as a crunchy bed for Cantonese recipes.
Thats why they are sometimes also called Hong Kong-style pan-fried noodles.
The thick round noodles are soft and dense when cooked.
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They hold up well to heat and cooking, like in thiseasy chicken lo meinrecipe.
Yaka Mien
Sometimes called, Chinese spaghetti, these noodles are Westernized versions of Chinese wheat noodles.
They are made by machine and similar to lo mein, but thicker and chewier.
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How to cook yaka mien noodles:Yaka mien noodles are usually used to make noodle soups.
They turn yellow when cooked and have a thick texture similar to udon or thick spaghetti.
Theyre sold dried, fresh, or frozen.
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It can also be served in hot pots, served cold, or even pan-fried.
Although its associated with Japanese food, this popular noodle originated in China.
Ramen can also be used in cold salads or even eaten uncooked and seasoned as a snack.
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Somen
Usually found in Korean and Japanese cuisine, these delicately thin noodles are made with oil.
They have a subtle, refined flavor and are sold dried in wrapped bundles.
They are white, thin, and just a tiny bit thicker than angel hair pasta.
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Rice Noodles
Like wheat noodles, there are too many different types of rice noodles to count.
Other than the fact that they are made with rice, these noodles all cook really fast.
Fresh rice noodles only take a minute or two in hot water to be cooked.
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Some extremely thin ones only need waternot even boiling waterto be rehydrated.
They can also get super sticky.
They are straight, and flat and look slightly translucent when dried and opaque when cooked.
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Rice Vermicelli
These thin noodles are usually sold in dry bunches, bent in half.
Flat Rice Noodles
Flat rice noodles are found throughout China and Southeast Asia.
Kway teow are Chinese-inspired flat rice noodles in Southeast Asia.
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They come both fresh and dried and vary in width, starting at about 1/4-inch wide to fatter varieties.
Some similar versions are rounder and thinner, like linguine.
The flat wide noodles are called chow fun in Cantonese.
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A thicker version is called mi xian.
The extra wide version of steamed chow fun noodles is called chee cheong fun.
They are sold fresh, quite often only on weekends in small quantities.
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Youve most likely seen them at dim sum poured in a seasoned bath.
The fresh ones require just a dip in hot (not boiling) water.
They are also used in soups like creamy coconut laksa.
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The wider chow fun noodles are popular in Cantonese cooking, usually with vegetables and a sauce.
Noodles Made from Other Starches
Asian noodles are made from more than just rice and wheat.
They can also be made from mung beans, buckwheat, sweet potato, yam, and more.
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Mung Bean Threads
Mung bean threads are classic noodles found in many Vietnamese and Thai dishes.
Their dough is sometimes sold in sheets of glass paper (called fan pei).
They are often used in Thai and Vietnamese stir fries.
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Soba
Popular in Japanese cuisine, soba noodles are known for their extra protein and earthy flavor.
They are usually greyish brown in color and traditionally made from buckwheat or a buckwheat and wheat flour blend.
They are earthy and nutty and sold in packaged bundles.
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They are also delicious in this fast and healthy soba noodle bowl.
They are sold dried, refrigerated, or frozen, usually with broth or seasoning packets.
Japchae
A classic Korean noodle, japchae is typically made from sweet potato starch.
Its sold dried in large plastic bags.
Sometimes you could find them fresh in the refrigerated sections of Korean grocers.
The grey and slightly translucent noodles are rubbery and slippery.
The chewy noodles serve as a base for a stir-fried dish made with vegetables and beef.
They can also be tossed into stews and soups for added texture.
Shirataki are made with yam starch, but tofu or seaweed are sometimes added for additional nutrition.
They are thin, white, and sold in soft packs packed with water.
They are just slightly thicker than vermicelli and have virtually no flavor.
How to cook shirataki noodles:Shirataki noodles cook quickly and are slightly rubbery and firm when cooked.
Its best to rinse the noodles of their holding water before cooking for better flavor.
