Asian Noodle Types and 34 Best Asian Recipes #SundaySupper

Asian Noodle Types and 34 Best Asian Recipes  #SundaySupper

Asian Inspired Cuisine #SundaySupper

The Asian noodle is an ancient food. In 2002, archaeologists found some well-preserved noodles in an earthenware pot along China’s Yellow River. How old were these Asian noodles? They figured about 4,000 years. Wow.

So noodles have been integral in Asian cooking for a long, long time. And while none of us are cooking with 4,000-year-old noodles, we do have a variety of Asian noodles available at general grocery stores and Asian food markets. But which noodle is the best for your dish? Here’s an Asian noodle primer to help you out:

Egg noodles. These Chinese noodles are made of wheat and eggs. They are used most commonly in lo mein and chow mein. Egg noodles are also used in soups and other dishes and can be found in various shapes, both dried and fresh.

Soba noodles. Soba is the Japanese word for buckwheat and that’s the type of flour these noodles are made from. Soba have an earthy, nutty taste and are dark in color, compared to wheat noodles. They can eaten hot in soups, or cold in salads dressed most commonly with a peanut sauce.

Cellophane noodles. Sometimes called bean threads or glass noodles, these noodles don’t require cooking but just a soak in warm water to make them soft. When ready to eat, they become translucent. They are often used in soups and in fresh Vietnamese springrolls. Cellophane noodles are made from starch from yams, potatoes, cassavas or mung beans.

Udon noodles. Udon is a thick Japanee noodle made from wheat flour. It is chewy and usually better when you can find it fresh rather than dry. Udon is mildly flavored and a lot about the texture. It’s good in soups and stir-fries.

Rice noodles. These noodles are used most often in Vietnamese and Thai dishes. They are made from rice flour, and are flat when cooked.  Use them in the brothy Vietnamese dish called Pho, and in restaurant favorite Pad Thai.

Ramen noodles. You know the name from the packages of dried noodles with flavoring packets. You might have even existed on this inexpensive food in college. But ramen is a type of noodle made of wheat. This noodle is thin and long, and just a bit chewy when cooked. What distinguishes ramen from other Asian noodles is that it is made with “kansui,” an alkaline mineral water. The kansui doesn’t affect flavor but contributes to the noodle’s firmness.

This week, the Sunday Supper tastemakers cooked with a variety of Asian noodles and other ingredients for our celebration of Far East cuisine. They’ve developed appetizers and main dishes, and a few surprises along way. Cosmopolitan Cornbread made Beef Lo Mein and soba noodles are featured in a salad from Jane’s Adventures in Dinner. Want to make your own ramen mixture? Check out Miso Ramen from the Crumby Cupcake.

Join us tonight at 7 p.m. ET for our Twitter chat, this week focused on Asian cuisine. Amy from kimchi Mom leads the discussion, lending her expertise about Asian cooking. Her expertise is Korean cooking but her knowledge about Asian ingredients is broad. Tonight’s chat will be a combination cooking lesson and good time.

Here are this week’s recipes. We know they will inspire you to try something new.
Small Bites

Soupy Goodness

Big Plates

On the Lighter Side


Oodles of Noodles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.


    • I think this is an especially fun roundup. It will push me out of my comfort zone! Looking forward to tonight’s chat.

  1. Sarah | Curious Cuisiniere

    I have always wondered about the differences between all those noodles. This is a great reference!

    • There’s so much variety … just in the noodles.

  2. Liz

    Thanks for the terrific noodle primer! And such a terrific lineup of dishes this week, too.

  3. Wonderful guide on noodles. I wish there was an extensive noodle bar in my area so I could try them all with various appropriate dishes (soup, salads, etc.).



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Posted on

August 23, 2015