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.




Share your thoughts...

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership


Download our digital version

Subscribe to the digital edition of delicious. magazine