Some Noodles from the
East
- Banh Pho (Vietnam)
- White rice stick noodles that are slightly wider (reaching 1 cm) than
bun (see below), their skinny counterpart. They are briefly
boiled in salted water before being added to soups, especially
the Hanoi soups known as pho.
- Bean Curd Skin Noodles (China)
- Healthy pseudo-noodles fashioned
from the chewy skin which forms on the surface of bean
curd as it congeals.
- Bun (also known as Thin Rice Stick Noodles)
(Vietnam)
- Thread-like white noodles made from a paste
of rice and water. After being briefly boiled in salted water,
they are popularly used in soups, cold appetizer salads, and
spring rolls.
- Cellophane Noodles (Asia)
- Translucent,
thread-like noodles made from mung bean flour and water. Cellophane
noodles are frequently used in clear soups and braised dishes in
southern and central China, in stir-fries and vegetarian dishes
in northern China and Tibet, and are added to sweet drinks and
dessert soups in Southeast Asia.
- Other names for cellophane noodles include: bean threads
(Asia), fen si (China), jelly noodles (Asia),
transparent vermicelli (Asia), soo hoon (Malaysia),
sotanghon(Philippines), su un (Indonesia), woon sen (Thailand).
- E-fu Noodles (China)
- Long, flat pale
yellow noodles made from a mixture of eggs and wheat flour. They are
deep-fried until crisp, then sold in loose bundles. E-fu noodles
are quickly dipped in boiling water to soften them, then added to
soups, braised dishes, and cold appetizers.
- Hiyamugi (Japan)
-
Fine noodles made of pure, white wheat flour, salt, and water. They have a
fragile texture, and must be handled carefully to avoid breakage.
Hiyamugi are traditionally boiled until soft, then served cold
with a variety of dipping sauces.
- Miswa (Philippines)
- Thin wheat
noodles that are off-white in color, and have a delicate texture.
- Rice Ribbon Noodles (Asia)
- Short, flat white
noodles that are sold fresh in loose bundles. They are made from rice
flour and water and are formed into strips and steamed until
they take on a gelatinous consistency. They are then sold to cooks who
add them to stir-fries, soups, braised dishes, and vegetarian
dishes.
- Other names for rice ribbon noodles include: hor fun
(Malaysia and Singapore), kui teow sen yai/kei teow sen lek
(Thailand), kway tio/gway tio (Malaysia and
Singapore).
- Soba Noodles
(Japan)
- Tan, thick, flat noodles usually made from a
combination of buckwheat and wheat flours. They have a hearty
flavor, a slightly chewy texture, and are very nutritious. They can be
served cold with a dipping sauce, or added to soups,
stews, and stir-fries.
- Somen (Japan)
- Once briefly cooked in
boiling water, these delicate wheat noodles have a fine, silky texture. They
are traditionally served cold with a variety of dipping sauces.
- Udon Noodles (Japan)
- Made simply from wheat
flour and water, these off-white noodles can either be rounded or flat.
They are usually eaten in soups and stews, but they also can be
added to braised dishes.
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