When cooked they have a chewy-spongy texture. Easily found in Chinese food stores, they’re a commercial emulation of northern Chinese knife-cut noodles, or dao xioa mian, made by hand in China and used fresh. This is how they like their bird in Xinjiang in the rugged northwest of China, where textures and flavours are bold and in-your-face. These family-friendly things to do with kids in the Thai capital are the perfect attractions for your vacation to Bangkok. Use Hokkien noodles in this Prawn noodle soup (Penang Hokkien mee). Egg and alkalised noodles. In Malaysia, they’re called kway teow and are about 1cm wide. There are many dishes where you get to select the noodles you want it to be cooked with. A Korean dried noodle made from varieties of acorn flour and a combination of grain flours, including buckwheat. This popular noodle dish is sometimes unpleasantly transliterated as rat na, but don’t worry: … Sticky sweet oyster sauce, bright holy basil, a hit of chilli - just try and make a mediocre version of this Bangkok-in-a-bowl street food classic. ust try and make a mediocre version of this Bangkok-in-a-bowl street food classic. A Japanese wheat noodle that started life in China, fresh ramen are thin and very long, with a pronounced chew and yellow colour. It’s unlikely you’ll be making your own this way as it’s not a simple technique to learn (but you can try our recipe for a knife-cut version), but they’re a common option in Northern Chinese noodle restaurants. Sen Lek is another popular type and is used in Pad Thai. Medium-thick, these have been treated with lye water, or alkaline salts, to give both a distinctive texture  (best described as ‘chewy’ and ‘springy’) and a pronounced yellow colour. Their firm texture makes them a contender for stir-fries (such as chow mein), soups and fried in loose cakes. There, and in Singapore, they lend their name to the famous stir-fried dish char kway teow. They are nutrient-rich (particularly in iodine), are fat and gluten-free, virtually carbohydrate-free and contain few calories. Find jjolmyeon frozen, at Korean food stores. The fresh ramen noodles are way better and yummy than the instant ones! They’re easy to use, but require soaking in hot water to soften them first. Pattaya can be an unexpectedly great family-friendly destination to visit. Thank you. Similar to Hong Kong noodles, but thicker, this long noodle can be purchased either fresh or dried. They cook incredibly quickly and some iterations just need soaking, not cooking. Also called cellophane or glass noodles, these extremely fine, tough noodles are made from water and bean starch and are sold in wiry, dried bundles. Culinarily, they’re used across the gamut - in everything from salads to soups to stir-fries, as well as an accompaniment to curries and grills. Find out more here. Thaw them at room temperature, or in the fridge overnight. Use to make this miso-based ramen bowl from Sapporo, the capital of Japan's most northerly island. They’re quick to cook, hard to mess up and universally loved. Use in this recipe for Hanoi crisp parcels with vermicelli salad (bun nem ran). Also called E-fu noodles, these Cantonese wheat flour noodles are pale golden from the use of soda water (or other alkalising agent) in their manufacture. Sold in plastic bags, try to buy ones that haven't been refrigerated, as this hardens their texture and they’ll break when they’re cooking. With Or Without Soup. In Japan, they’re also called ‘salad noodles’ which speaks to their popular use in cold dishes. When cooked, rice stick noodles are elastic and strong, making them a good candidate for stir-frying as they won't break apart. There's something to make every holiday memorable in this natural wonderland. Vegetarian Pad Thai Noodles. Rad Na. Try these Korean noodles in this Spicy cold buckwheat noodle salad (bibim naengmyeon). SBS acknowledges the traditional owners of country throughout Australia. They’re quick to cook, hard to mess up and universally loved. Note that “mian,” or “noodle” in Chinese, can also be transliterated as ‘mein’ or ‘mien’. Elegant, dried Japanese wheat noodles made very thin by stretching the dough - vegetable oil is used to facilitate this and originally the process was by hand. Here are the common types. They have a chewy texture thanks to the addition of lye water or bicarbonate of soda, which has an alkalising effect. Use in this quick Japchae, ready in less than 30 minutes. They require rinsing and a thorough drying before being cooked for long enough to just heat them through. If you want softer noodles, boil them for 2-3 minutes after soaking. They turn up in soups, salads, stir-fries, deep fries, stuffed inside flatbreads, spring rolls and fried pastries and incorporated into braises. A travel enthusiast based in Bangkok and Jakarta, with interests in travelling, entertainment, marketing and anything Asia-related. 6 Reasons to shop at Bangkok’s Muslim-friendly night market, TaladNad Kok... 6 Reasons to shop at Bangkok’s Muslim-friendly night market, TaladNad Kokotho, with halal food to eat and things to buy. You’ll also find them dried, labelled ‘tapioca stick noodle’. Asian noodles are broadly divided into three types: wheat noodles, rice noodles, and glass or cellophane noodles. they’re fine, brittle and packaged in bundles). With that option, you then have a delicious chicken stock, which you can serve with the noodle dish to the side. They’ve been around for a very long time (an estimated 4000 years) and they don't look like going anywhere fast. Buckwheat flour is nutritious, containing plenty of fibre, protein and high levels of manganese. For example, coloured green with matcha powder, yellow/orange with carrot or egg yolk or pink, from shiso oil. Commonly served hot in soup dishes (though they’re also served cold dishes in summer), they are also a good contender for stir-fries. These days, somen are mainly machine-made. Methods of making are divergent - they can be extruded, hand-cut, spun, flung, rolled or shaved from a block directly into boiling water. The thickness of the noodles varies and depends on how many times the dough is folded. The five most common noodles available are egg noodles (Ba Mee / บะหมี่), instant noodles (Mama / มาม่า), wide flat noodles (Sen Yai / เส้นใหญ่), small rice noodles (Sen Lek / เส้นเล็ก) and rice vermicelli (Sen Mee / เส้นหมี่). Buy ramen either fresh (in bags in the refrigerated section of an Asian food store) or dried, in plastic or cellophane packs. They cook quickly, requiring about 3 minutes in boiling stock or water. Sign up now if you want us to send you an email whenever our partners have something to share with everyone! They’re most associated with sukiyaki, a one-pot dish that’s served communally at the table. They’re particularly good in stir-fries and hearty soups. An authentic Pad Thai recipe for real vegetarian Thai food lovers or … If Hua Hin isn’t already at the top of your bucket list, these 24 reasons / things to do in Hua Hin will convince you why it should be! They’re versatile, working well across all Asian noodles recipes, including soups, salads and stir-fries. Thin and gelatinous, they’re made from the corm of the konnyaku plant, also known as devil’s tongue yam. Their colour ranges from light to bright yellow- the latter will most like have been coloured artificially so do check labels. A favourite of low-carb dieters, they come in a variety of shapes that mimics traditional pasta such as spaghetti, angel hair and fettuccine. There’s something to make every holiday memorable in this natural wonderland. ‘Shiratiki’ means ‘white waterfall’, after the ethereal appearance of the noodles. These aren’t noodles in the traditional sense - they’re more an extruded ‘paste’ in squiggly form.