The noodle playground is huge. Where to start and how to prep? Our ultimate buying guide can help you kick off your culinary adventure.
Slurp, bite, twirl, scoop, and toss—the joy to savour noodles has a different fun element. No other starch offers this many dining options. In many cultures, it's customary and even polite to slurp your noodles as you eat them audibly. The sound is often seen as a sign of enjoying the meal.
For humor's sake, it would be entertaining to whimsically attribute this ASMR-like effect to the rising popularity of Asian cuisine, especially with noodles being our go-to choice every time we step inside an Asian restaurant (think ramen, pho, pad thai, etc).
But jokes apart, even numbers agree, in 2022, the global Asian cuisine market generated around $145.3 billion in revenue and is projected to grow at a compound annual growth rate (CAGR) of over 7% from 2023 to 2030.
And, why not?
Firstly, Asia's many regional cuisines—like Central, East, North, South, Southeast, and West Asian—offer a rich variety of flavors and dishes that appeal to different tastes. From China's springy stir-fry staples and Vietnam’s comforting pho to Japan’s flavourful ramen and Thailand’s fragrant pad thai, Asian culinary experiences have not just taken over the global dining scene but also our personal kitchens. As one would observe within this diversity, one thread connects them all: noodles.
Don’t mistake them to be your regular staple as they are rooted in millenia-old tradition with deep cultural and culinary significance, symbolizing longevity. Think about it, the oldest documented noodle was discovered 4,000 years ago in China.
Also, the versatility it offers with the numerous varieties and flavors across Asia culinary landscape never fails to surprise us. Think sweet mung bean noodles as a refreshing dessert, the delicate rice noodles in Vietnamese bun cha, Korean bibim guksu (spicy cold noodles) to the soupy mee sua (Taiwan) and the translucent chewy silver needle noodles; there’s always room for discovery in Asia's noodle playground.
Nothing can contest with its accessibility and affordability. For those from different walks of life, a simple bowl of rice noodles in a flavorful broth feels like a warm comforting hug.
Taking baby steps in the kitchen and cooking? There is a possibility of confusing noodles with its Italian cousin, spaghetti. Though similar in form to the Asian springy threads, the difference lies significantly in ingredients, preparation, cultural usage, and texture and taste.
For starters, noodles can be made from wheat, rice, buckwheat, or mung bean starch, sometimes with eggs, while spaghetti sticks to basics like durum wheat semolina and water.
Noodles, with their remarkable versatility, can be boiled, stir-fried, or simmered in flavorful broths. In contrast, spaghetti typically enjoys a simpler preparation, boiled in salted water and then adorned with a variety of delectable sauces. The texture of noodles can range from chewy to smooth and slippery, allowing them to absorb broths and sauces beautifully. Spaghetti, on the other hand, maintains a firm, al dente bite that complements rich, savory sauces perfectly.
In broths or stir-fries, noodles shine, offering diverse textural experiences, while pasta holds its ground in Italian dishes like spaghetti Alfredo and carbonara.
Their versatility and ease of preparation make them a staple in kitchens worldwide, perfect for various cooking methods such as stir-frying, boiling, steaming, and cold salads.
The sheer variety of noodles is astonishing with more than 1000 consumed in China alone. The compositions, shapes, lengths, and textures of noodles make each type unique and ideally suited for specific purposes. There is something for everyone.
Let’s start with a few types of wheat noodles, ranging from thin to thick, offering diverse textures for soups, stir-fries, and cold dishes.
A Japanese staple, this variety of noodles is composed of wheat flour, water and salt. It tastes similar to ramen noodles but is thick, soft and more chewy. Measuring between two and four millimeters, they come rounded into thin, tubular and flat shapes. Fun fact, it took the shape of a dumpling more than a long noodle before the 14th century.
The prep work: To cook udon noodles, boil them in a pot of water. Stir noodles, add more cold water to the pot and bring back to boil again. Reduce heat, cook until tender, drain, and rinse under cold water.
Recipes: Yaki udon, a Japanese stir-fried udon noodle dish with an assortment of vegetables and protein is one of the popular dishes. But It’s also served in a basic dashi brothy solution.
With a global fanbase, this classic Japanese noodles feature a wavy and springy texture due to its unique composition of wheat flour, salt, water, and an alkaline agent. The alkaline salt turns the noodles yellowish and keeps them springy and firm in hot broths. It comes in all shapes: flat, thick, thin, and even curly. A fun trivia: ramen originated in China and was introduced to Japan by Chinese immigrants in the late 1800s.
The prep work: Cook fresh noodles separately in boiling water for a minute or two before adding them to the broth.
Recipes: Despite numerous versions of ramen, these five types of ramen have become the frontrunners in this pulled noodle soup scene: tonkotsu, miso, shoyu, shio, and tsukemen.
Sold both fresh and dried, these long, round noodles typically exceed a foot in length. Their thick and dense texture allows them to withstand robust cooking and heavy sauces. When cooked, their fat, dense texture becomes soft and almost doughy. Made from eggs and wheat, these semi-thick noodles are long and uniformly thin with cut ends.
The prep work: First cook in hot water, drain thoroughly and then stir-fry in a hot wok with meat, vegetables, and a flavorful sauce.
Recipes: Popular on Chinese-American menus, they are often served in stir-fry dishes.
Made from wheat flour, these Japanese noodles are similar to udon noodles but are very thin, only about 1mm in diameter. Most of the recipes are light and delicious, thanks to their thin composition and mild flavor.
The prep work: They cook quickly, needing just 2-3 minutes of boiling. Cook in a large pot, and stir occasionally to prevent sticking. Once cooked, they will have a soft, bouncy texture and be slightly translucent. Rinse under running water after boiling.
Recipes: The preparations change with the seasons. They are served chilled with a bright dipping refreshing umami-flavored sauce called Tsuyu. In the winter, they work well in hot pots and steaming soups. Can also be served on their own with simple garnishes to add flavor.
Usually made with rice flour and water, this variant is quite bland. But scoop the twirled rice noodles and its unique delicate texture offers a silky-smooth mouthfeel. This very texture carries the bolder ingredients in a dish (read sauce and broth), making them a hot contender in the noodle race. With its wide popularity, it’s time to get better acquainted with the varieties.
The long, thin strands of white opaque noodles with rounded edges, made from rice flour and water, can easily hold the flavors of sauces, soups, and seasonings. They come in fresh and dried forms.
The prep work: Cook your thin rice vermicelli noodles by soaking them in boiling water as per packet instructions. Drain, cover with a tea towel, and let them steam for 5 minutes for perfect consistency.
Recipes: They are perfect for stir-fries, soups, salads, and spring rolls, adding a satisfying bite to any dish. Unlike traditional hot noodle dishes, Vietnamese rice vermicelli is often served cold in salads and healthy lettuce wraps. Also perfect for stir-fries, soups, and spring rolls.
Predominantly used in Pad Thai, these noodles are relatively broader and thicker, giving them a chewier texture.
The prep work: To prepare, soak the opaque brittle noodles in warm water for 40 minutes to an hour until they become soft before frying or adding to soups.
Recipes: Known as ‘Lek,’ which means ‘little’ in English due to their thinness, they are versatile and can also be used in spring rolls, steamed or fried dishes, or served with broth.
As the name suggests, these noodles are the essential component of the famous pho. It’s often said that pho is not truly pho without the correct (banh pho) rice noodles. They are slightly thick yet flat, with a chewy, slippery, and delightful texture. The width may vary from very thin to about 1/4-inch.
The prep work: Dried bánh pho is a convenient alternative to fresh bánh pho, requiring only rehydration in boiling water for several minutes before adding them to the pho.
Recipes: Apart from pho, they can also be used in salads as they work well both in hot and cold dishes.
Originally from Guangzhou, China, kway teow plays a prominent role in the popular Malaysian street food, char kway teow. This long, flat noodle, about 1/4 inch wide, is mildly slippery and opaque with slight chewiness. It offers a wide surface area that absorbs flavors well, making it ideal for bold dishes.
The prep work: Soak stiff, stuck-together noodles in boiling water to loosen them (don't pry apart to avoid breaking). For dried noodles, use less as they expand when boiled; cook according to packet instructions.
Recipes: It’s enjoyed in char kway teow, a medley of proteins and vegetables are stir-fried in a hot wok and seasoned with a sauce made from oyster sauce, soy sauce, and Shaoxing wine.
These transparent beauties, also known as cellophane noodles, add a gourmet touch to any dish with their smooth, slippery texture and appearance. Made from mung bean or sweet potato starch, they are long and thin.
This Korean variant made from sweet potato starch, has a similar texture to mung bean noodles. As mentioned earlier, they are translucent, rubbery, chewy, and slightly slippery when cooked, making them a unique and versatile ingredient in various dishes. It comes in foot-long sticks or squiggly bundles that straighten when softened.
Prep work: A brief soak in hot water turns them clear, silky, and slightly rubbery. Once softened, they are ready to bring the dish alive.
Recipes: It's the star of the Korean dish japchae, a stir-fry with vegetables and meat.
These translucent, gelatinous Japanese noodles made from the corm of the konjac plant, have become extremely popular due to their low calorie content. It’s 97% water and 3% glucomannan fiber.
Prep work: If serving the noodles chilled, blanch them to remove the saline taste. For warm noodles, simmer them long enough to absorb the flavors of the cooking liquid.
Recipes: It’s the main ingredient in Japanese hot pot dishes like Sukiyaki, Nabemono and Yudofu among others. They are also perfect for cold noodle soups and chilled salads.
To get access to such a wide selection Asian grocery stores like H Mart, 99 Ranch, Whole Foods Market and local Asian stores are a safe bet. In case these grocery stores are inaccessible, online retailers like Omsom, Weee!, and Yamibuy are good alternatives offering noodles and sauce kits. These platforms are more likely to find various local brands and allow for price comparisons. Sometimes even mainstream markets like Kroger, Walmart and Trader Joe's have international aisles carrying a decent selection of Asian noodles.
Now that you're well-equipped with knowledge about the diverse world of noodles, all that's left is to grab a recipe and get cooking, followed by slurping.
