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. Follow the jump to learn more about the noodles currently stocked in the EDF test kitchen pantry.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 thread 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, 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 in by boiling or stir-frying.
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.
Find a great resource of Asian noodle info here.
What noodles are in your pantry? How do you use them?