If you’ve visited an Asian grocer you’ll know that there is a whole world of noodles available, with different shapes and textures. And just as there is a huge variety of noodles available there is also an endless range of ways to use them – in stir-fries, salads, soups, spring rolls and more. With this vast array of varieties, it can be confusing knowing which noodle to use. Here’s our guide to some of the most common types of noodles to help you when shopping or dining out.
Asian noodles are broadly divided into three types: wheat noodles, rice noodles, and glass or cellophane noodles. Of these three types, wheat noodles are the broadest category with many fresh and dried varieties of wheat noodles available. Wheat noodles are made with wheat flour and usually egg and are made by pulling and stretching the dough into noodles. Egg noodles are wheat-based and contain egg and an agent that raises the pH levels resulting in a chewier noodle. Below are some of the most popular noodle varieties:
Udon – originating in Japan, these are dense, pale and chewy noodles that are often served hot in soup and stir-fries. They have a neutral flavour and come in a range of sizes and thicknesses. Udon are available fresh in pre-cooked vacuum packs and can also be found dried and frozen.
Ramen – another noodle from Japan, these are made with wheat flour, salt, water and an alkaline agent that makes the noodles wavy and springy. Most commonly found as a dried version that is compressed into a brick shape, instant ramen is immensely popular.
La mian – also known as pulled noodles, these are fresh Chinese noodles make by slapping, stretching and twisting the dough into strands and using the weight of the dough to form noodles. They are chewy and dense with a slightly porous surface that is good for absorbing sauces.
Lo mein – a soft noodle that has a cylindrical shape. Usually found in dried form, they are also available as a fresh noodle. Often serve with stir-fried meat and vegetables and a sauce.
Hokkien – with their deep yellow colour, Hokkien noodles look like thick spaghetti. Very popular in Malaysia and Singapore, they are available fresh and are used in stir-fries and soup.
Soba – made from buckwheat flour, these noodles are thin with a brown-grey colour and a nutty flavour. Their chewy texture makes them a great addition to salads, and they are also popular in soups.
Glass Noodles – ideal for those wanting a gluten-free noodle, these are made with either mung bean, yam or potato starch. They are very thin, almost thread-like and after they are cooked they take on a glassy, near translucent appearance. Glass noodles are popular in rice paper rolls, spring rolls, stir-fries, soups and salads.
Vermicelli – these look and taste very similar to glass noodles, however vermicelli are made from rice flour rather than starch. They are popular in seafood dishes and can also be deep fried.
Rice noodles – mad from rice flour, these are the noodles found in the classic Pad Thai dish. The medium to thick white noodles are soft and chewy when cooked and great in a soup or stir-fry.
FAQs
Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.
What are the Asian noodles that puff up when you cook them? ›
These crispy noodles are made with thin rice noodles (also called rice vermicelli), which makes them gluten free. The key to crispy noodles is having the oil hot enough so they expand immediately—so make sure to test with a noodle or two first.
What's the difference between udon and lo mein noodles? ›
Lo Mein: These Chinese noodles are a type of egg noodles incorporating wheat flour and eggs. This combination imparts a distinctively rich, chewy texture. Udon: A hallmark of Japanese cuisine, Udon is made with wheat flour, water, and occasionally salt, resulting in a simple yet satisfying noodle.
Are Asian noodles healthier than rice? ›
Vermicelli Noodles (Chinese)
Vermicelli noodles are lower on the glycemic index than white rice, but nutritionally speaking they offer about the same. Whether or not they are healthy to eat depends on how they are prepared in terms of vegetables quantity, sauce and oils used.
What is the difference between Asian noodles and regular noodles? ›
One key difference, however, is that—while Italian pasta is made by rolling and then slicing the dough—many Asian egg noodles are made by pulling and stretching the noodles. This works the glutens in the dough, just as rolling does, but the resulting noodles differ in their texture and consistency.
What are the crunchy Asian noodles called? ›
Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.
What are the thicker Asian noodles called? ›
Udon. A Japanese noodle variety that can be served hot or cold, udon is very thick and fat, occasionally flat but most often rounded, like super inflated spaghetti. Udon is chewy and dense, standing up to hot broths or stir-frying without falling apart.
What are the crunchy white things in Chinese food? ›
What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.
Which noodles to use for stir fry? ›
Look for Chinese egg noodles (lo mein-style noodles). Spaghetti, Linguine, or Fettuccine. YES, you can make use spaghetti to make a noodle stir fry. This is what we use 95% of the time.
What are the thin Chinese noodles called? ›
Mai fun. Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads.
The process of stir-frying fully cooks the noodles along with the remaining ingredients. In contrast, lo mein noodles are completely cooked before getting mixed in with the meat, vegetables and sauce. Instead of getting stir-fried, the lo mein ingredients are lightly mixed and tossed.
What is the oldest noodle? ›
The oldest evidence of noodles was from 4,000 years ago in China. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site. These noodles were said to resemble lamian, a type of Chinese noodle.
Are noodles healthy yes or no? ›
A vast majority of instant noodles are low in calories, but are also low in fibre and protein. They are also notorious for being high in fat, carbohydrates, and sodium. While you will be able to get some micronutrients from instant noodles, they lack important nutrients like vitamin A, vitamin C, vitamin B12, and more.
Who found the 4000 year old noodles? ›
Houyuan Lu and his team at the Chinese Academy of Sciences in Beijing were excavating this scene of ancient destruction when they came across a well preserved earthenware bowl, embedded upside-down in a layer of clay.
Why are Asian noodles not called pasta? ›
Noodles in Asia and Pasta in Europe may look similar, however they have many differences. Japanese noodles tend to use softer wheat whilst pasta wheat is generally the harder, durum variety that grows in the Mediterranean region.
What are traditional Chinese noodles made of? ›
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.
What are Asian rice noodles made of? ›
Rice noodles are a popular ingredient in Asian cuisine. Primarily made from rice flour and water, some products also include cornstarch and tapioca to improve the noodles' texture and appearance. You can purchase these gluten-free noodles fresh, frozen, or dried.
Are Asian noodles made from wheat? ›
Asian noodles are generally grouped into three types: wheat noodles, rice noodles, and glass or cellophane noodles. Let's learn more about these three main types. Wheat is the most commonly used ingredient in Chinese noodles and many other Asian countries.
