“I see different kinds of Asian noodles at the supermarket as well as in Chinatown, but how do I cook them—like pasta?” —Jarrett Wilson
Well, the world of noodles is very vast!
After all, they have been an essential part of Asian cultures for the last 4,000 years. As we walk down the noodle/rice aisle, there is one thing on the shelves that everyone can see – all kinds of noodles!
From bee hoon to kuey teow, here are some of the different types of Asian noodles you need to know about –
The word “Lo Mein” comes from the Cantonese word for stirred noodles. These noodles are round in shape, long in length, and look like Italian spaghetti but with a bit of yellow hue.
Other names: Lo Mi, Lao Mian
Kuey Teow is known as a thick, wide, and a bold version of rice vermicelli. Flat, long, and 1/4 inch wide, these noodles are mildly slippery and the wide surface of the noodles absorb all the flavours (yummy!).
Other names: Gou Tiao
Also known as rice vermicelli, Bee Hoon is the second thinnest version of all the rice noodles. Round, thin, and up to 18 inches in length, they have a soft texture and are usually sold in hard bunches.
Other names: Bun, Sen Mae, Mai Fun, Mi Fen
Thin like vermicelli, mee suah noodles bind ingredients together in a dish and absorb soup very quickly. Round, thin, and 10 inches in length, they are chewy and are originate from the Fujian province in China.
Other names: Mee Sua, Mein Sin, Gong Mian, Mian Xian
Soba refers to any thin noodles made out of buckwheat flour. Serve soba chilled or warm with a dipping sauce. However, it can be served hot as well, normally in hot soup and is a Japanese favourite.
Did you know that in many Asian cultures, it is considered okay, even polite, to slurp your noodles?
Noodles taste better when you slurp them up! Try it out:)
Which one of these is your favourite? Let us know in the comments section below.
Till then, enjoy your favourite Asian noodles!
Featured Image Credit: Epi Curious
Also, read- Soup recipes for the soul!