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?