In some ways, noodles are like the Asian version of pasta. Egg noodles, for example, are similarly made from egg, flour and water. However, there are numerous types of noodles with alternative ingredients, textures and origins.
Cellophane noodles are transparent and made using mung bean starch, vermicelli are made from rice, soba are thin and buckwheat-based and thick udon are a blend of wheat flour and salted water. All noodles are usually cooked in boiling water, and some can go straight into the wok.
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...