Everyday Food Blog

know your noodle

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from left to right: buckwheat soba, cellophane noodles (bean threads), thin rice sticks, rice vermicelli, thick rice sticks, Ramen

From left to right: buckwheat soba, cellophane noodles (bean threads), thin rice sticks, rice vermicelli, thick rice sticks, Ramen.

Asian noodles are a great thing to keep in your pantry. They come in a variety of shapes and sizes and with just a few fresh  vegetables and some lean protein they make quick and nutritious weeknight meals. Currently in the EDF test kitchen pantry are the following:

soba noodles--thin Japanese buckwheat noodle, often served cold with dipping sauce or in salads or hot in soups. Similar to Udon noodles, also Japanese, but thicker and made with wheat

cellophane noodles--aka bean threads or glass noodles, typically made from mung bean starch and water. Also called glass noodles because when they are cooked they become nearly translucent. Use them in soups, salads, stir-fries or spring rolls

rice flour noodles--thin, medium or wide flat noodles made from rice flour and water. Often used in Southeast Asian dishes and soaked in hot water before finishing briefly by boiling or stir-frying in dishes like Pad Thai.

rice vermicelli--long, thin noodles sold in bundles, similar to cellophane noodles only made with rice flour instead of mung bean starch. Used in soups, salads, spring-rolls or stir-fries OR (my favorite) deep fried for a crispy garnish to salads

ramen noodles--pictured above are not technically ramen but they look just about the same. Popular with starving college students, these Japanese wheat noodles are found mostly in soups but sometimes salads too.

These are the noodles we use most often, but by no means are they the only ones out there! Find additional detailed Asian noodle info and photos here.

What Asian noodles are in your pantry? How do you use them?

Comments (3)

  • avatar

    Another reason asian noodles are great is that they are often gluten-free, which is great for those of us who have celiac or otherwise can't eat gluten!

  • avatar

    I love that you tell what these are made from because Martha-- I like them for their protein and vitamin content and eat them with any asian curry or seasoning/peanut sauces too~like green ,yellow or red curries in thai cooking...with fresh basil, lemon grass and cilantro, ie.

  • avatar

    Thank you for the link!!! Very helpful reference.

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