All about noodles

They were invented more than 4,000 years ago in China and soon spread to the rest of Asia, becoming part of everyday Asian cooking. The basic ingredients are flour and water, mixed to form a dough. This is then either rolled into sheets and cut into strands (sometimes by hand) or mixed in a machine and extruded.

Some types
There are many varieties, each with a slightly different taste and texture.

• Wheat noodles are made from wheat flour and water. They come in different shapes and sizes, and are sold fresh, pre-cooked or dried.
• Egg noodles are the most common type of noodle, made with flour, water and eggs.
• Cellophane, transparent, or glass noodles are made from mung bean flour. Available in dried form, they are almost tasteless but have a great texture and absorb the tastes of other ingredients very well.
• Buckwheat noodles are made from the flour of the buckwheat plant and usually sold dried in bundles. They are popular in Korea and Japan – in the latter country they are called soba noodles.
• Rice vermicelli are among the most versatile types of noodle. They are made from rice, soaked and ground into a paste, then shaped.
• Rice stick noodles are broader and thicker than rice vermicelli and are good when cooked al dente.

Cooking note
Because different makes of noodles vary, particularly from country to country, it’s always best to follow the packet instructions.