Noodles are one of the staple ingredients in Asian cuisine. It is often served chilled with various sauces or hot dishes, and is also added to salads and soups. Each Asian country has its own types of noodles, differing in composition and shape.
The main types of noodles in Asian cuisine
Udon
Udon is a very thick (2-3 cm thick), soft noodles made from wheat flour, salt and water. The best way to cook is fresh noodles. Dry udon noodles, although they have the same taste, but have a denser texture. Udon noodles have a neutral flavor and are often added to soups with a distinct flavor. Udon, like any other variety of Japanese noodles, is served cold in summer and hot in winter. The filling for the noodles is also selected depending on the season.
Soba
Soba is made from buckwheat flour and has a pronounced nutty flavor. Wheat flour is added to some varieties of these noodles, so they contain gluten. However, pure buckwheat noodles can also be found - they are more refined in flavor and are gluten-free. Soba is sold dry, just like the pasta we are used to. Buckwheat noodles can range in color from light beige to dark brown. Soba is lower in calories than wheat noodles, making it a great option for those looking to maintain their weight. Buckwheat noodles are rich in manganese, magnesium and dietary fiber, which can help lower cholesterol levels. Soba is served either chilled with various sauces or hot broth. Buckwheat noodles are a traditional New Year's dish in Japan, and their length symbolizes a long and prosperous life.
Ramen
Ramen is a type of thin noodle made from eggs, water, and wheat. Ramen noodles were originally invented in China, but soon they became widely used in all Asian countries as a cheap fast food. This type of noodles is a very high-calorie product. These noodles have a dense texture and are pale yellow in color. Before drying, the ramen noodles are fried in oil and formed into rectangular briquettes. Such noodles are prepared very quickly and simply - just pour boiling water over it and wait 2 minutes.
Rice noodles
Rice noodles are translucent strands of rice flour. It has practically no taste, but at the same time it is very satisfying. The length of the rice noodles is about 50 centimeters (while they are never broken during the cooking process), and the width of the threads can vary from a few millimeters to 3 centimeters. Thin rice noodles are often used as a substitute for cellophane noodles. Before boiling rice noodles, it should be soaked in water for 5-30 minutes - the time will depend on the type of dish being prepared. For example, if the noodles are intended for making soup, then only a few minutes will be enough for soaking, after which they are boiled for another couple of minutes in the broth. If the rice noodles are prepared to be mixed with meat, seafood or vegetables, then the time for soaking will take a little longer.
Cellophane noodles
Cellophane noodles are also very often called glass noodles, as they are thin, translucent strands. These noodles are made from starch derived from legumes. Cellophane noodles are often used as a substitute for rice noodles and in vegetarian rolls. The finished noodles are added to soup, mixed with fried vegetables or deep-fried, after which they become crispy. To cook cellophane noodles, you just need to soak them in hot water for 5-10 minutes, for soups and deep-fried - this is not necessary.
Saoman
Somen are long and thin white wheat noodles. These noodles are served both cold and hot. Somen noodles have a delicious taste and are excellent at satisfying hunger. To make somen noodles, boil them in lightly salted water for 2-3 minutes.
