Basics of Asian Noodles

jwoodovetail

Dec 6, 20206 min read

Updated: Dec 6, 2020

More and more Asian and Asian Fusion Cuisine is getting prevalent in the United States as well as the world. Fun, accessible, affordable, and just plain delicious. But the majority of us are overwhelmed at the different kinds of Asian noodles that are available and the majority of us don’t know the difference between the various types of noodles. If you don’t believe me, go to your closest neighborhood Asian market and peruse the noodle section. Vast, overwhelming, and honestly, very intimidating. So why not familiarize yourself with the most common types of Asian noodles out there, afterall, the origins of noodles and pasta are in fact Asian. So whether you enjoy the different shapes of pasta from spaghetti, macaroni, fettuccine, or noodles from lo mein, chow fun, or saimin, we can all agree that no matter the name or region, noodles or pasta is just comfortably fun and delicious. We all love noodles, so shouldn’t we know a little more about what we love and enjoy? Let’s begin.

Asian Noodles are broadly divided into three types:

Wheat noodles
Rice noodles
Cellophane or Glass noodles

Wheat Noodles

Wheat is the most popular grain used for making noodles around the world, and this is true of Asian noodles as well. Asian wheat noodles are generally made with wheat flour and egg, just like Italian pasta. One important difference is that Italian pasta is made by rolling and then slicing the dough, whereas the many forms of Asian egg noodles, also categorized as wheat noodles, are made by pulling and stretching the dough to form noodles. This works the glutens in the dough, just as rolling does, but the resulting noodles differ in texture and consistency. The Asian noodles that are stretched are generally more chewy, springier and bouncier than their Italian counterparts.

Lo Mein and Chow Mein

The two most common types of Chinese wheat noodles, also referred to as egg noodles, are Lo Mein and Chow Mein. Both are made from wheat flour and egg, and they’re cylindrical in shape, much like spaghetti, but are a bit thicker. Both Lo Mein and Chow Mein are available in fresh and dried forms, especially if you’re fortunate enough to live near a large Asian grocery store. If not, you might be limited to the dried varieties. Cooking times will vary so please follow the instructions on the package. Generally, the dried varieties will take a little longer to parboil, or soften in boiling water to achieve their desired bite consistency, much like the Italian Al dente. After parboiling, the noodles are cooked with stir fried meat and vegetables, along with a sauce, or alternately, the noodles themselves can be stir fried for additional crispiness.

Chow Mein noodles are generally crispier, while Lo Mein noodles are soft. Therefore, fresh noodles work better for making Lo Mein. Also, it’s possible to substitute Italian spaghetti, vermicelli, or angel hair pasta for Asian egg noodles. Chow Mein simply means “fried noodles” while Lo Mein means “tossed noodles.”

Ramen Noodles

Another massively popular wheat or egg noodle hails from Japan in the form of Ramen noodle. Perhaps the most hipster of all Asian noodles, ramen originated in China before being adopted by the Japanese in the 1900s. Ramen noodles are treated with an alkaline ingredient called kansui, which causes them to take on a curly shape. Thinner than both Chow Mein or Lo Mein, ramen is traditionally served in a broth flavored with salt, soy sauce, miso, or pork (chicken broth not being traditional but still gaining popularity in America), along with various kinds of vegetables, meat, and other toppings. The dried or instant variety of ramen unquestionably has its appeal, as evidenced by its ubiquity on grocery shelves from America to Asia, being the starving college student’s choice of affordable meal on campus. Authentic ramen restaurants, however, will serve a fresh variety, which are also available at larger Asian grocery stores, can be quite luxurious. Because they're relatively thin, ramen noodles will soften as they linger in the broth, thus the importance to not overcook them initially.

Udon Noodles

Udon noodles are another popular Japanese favorite, but unlike ramen, udon are thick and chewy, offering a distinct bounce as they dangle from your chopsticks and provide a fun chewy bite consistency in your mouth. Also generally paired with broth, often a mirrin or dashi broth, served with fish cakes, tempura, and green onions. Udon noodles can also be stir fried with a sauce to add crisp, fun, and texture.

Soba Noodles, Naengmyeon (Korean)

Soba noodles or Naengmyeon are quite unique for a couple of reasons. One, they’re made of buckwheat flour in addition to wheat flour, which gives them a distinctive flavor, texture, and light to dark brown color. Two, rather than being served hot, soba noodles are usually served cold, alongside a flavorful dipping sauce. Cold soba noodles, sometimes actually chilled with an ice bath before serving, are a refreshing summertime dish in Japan. A similar dipping ramen dish in Japan consisting of ramen noodles which are eaten after being dipped in a separate bowl of broth or soupy sauce is called Tsukemen. Somen noodles are similar to soba except that they’re entirely made from wheat rather than buckwheat, thus they’re white in color instead of brown and have a smoother texture. They’re also typically served cold.

Rice Noodles

Rice noodles make up the second broad category of Asian noodles. Made from rice starch, rice noodles are available in all kinds of lengths and widths, and can be found in cuisines of nearly every Asian and Southeast Asian country. They boast a firm, springy texture, and more so to a greater degree with the wider, thicker varieties. Also, they’re able to absorb more of the flavors of the sauces or broths that they’re served with. While fresh rice noodles are available in larger Asian grocery stores, the number of varieties of dried rice noodles far outnumber the fresh kind, due to its long shelf life, accessibility, and quality of the finished product. Rice noodles are featured in soups and stir fries, and the dried rice noodles will often need to be soaked or parboiled before cooking. Most rice noodles are flat and while there is a great variation in noodle width, most are from a centimeter wide to around ¼ inch, or about the same as linguine.

Pad Thai, for example, is a classic Thai stir fried noodle dish made with ¼ inch rice noodles. Thinner, finer varieties of rice noodles are sometimes called rice sticks or even rice thread. Vietnamese Pho is another popular rice noodle soup that’s made with rice sticks or thread.

Note that while not technically a noodle, the same ingredient that goes into making rice noodles can also be formed into sheets called rice paper, which is what those Vietnamese or Thai spring or summer rolls are wrapped in, The same could be said for the wheat paper version used in making the outer wrappers for pot stickers and dumplings.

Glass Noodles

Glass noodles, sometimes also called cellophane noodles, are a broad category of noodles made from any other sort of starch other than wheat or rice. Mung bean noodles are quite common, as are noodles made from tapioca starch, sweet potato starch, and yam starch as well. Despite their diverse origins, the process for making these various types of noodles involves isolating the starches from their perspective sources, so that the noodles themselves do not taste of anything in particular. These noodles are usually thinner, almost threadlike, and are called glass or cellophane noodles because after they’re boiled, they take a glassy, nearly transparent appearance. Their texture is generally very springy, and they are often served in stir fries. Deep frying these noodles makes them particularly crispy. Like rice noodles, glass noodles also need to be soaked before cooking, except if you’re going to deep fry them. Once they’re soaked, the glass noodles require a relatively short cooking time, from 3 to 6 minutes depending on the quantity. After draining and rinsing thoroughly with cold water, toss with oil to prevent them from sticking. And remember, glass noodles absorb the flavors of their cooking liquid, so if you’re not cooking them in broth, sauce, or stock, make sure to at least salt the cooking water to add flavor.