The Complete Guide to Asian Noodles

Learn everything there is to know about the types of noodles most commonly found in Asian supermarkets

If you’ve ever browsed the noodle aisle in an Asian supermarket, you know that the huuuuge variety available can be overwhelming for beginners who aren’t familiar with the different types of noodles. You can see where the diversity found in Italian cooking and its pasta recipes comes from.

Well, following a recipe is one thing: you simply buy and use the noodles it calls for. But what if you’re looking to experiment and broaden your culinary horizons a little? In that case, you’ll want to know a bit more about each type of noodle.

Asian noodles are generally divided into three types : wheat noodles, rice noodles, and glass or “cellophane” noodles. Below, I’ll try to teach you a little more about each of them, with the most popular examples of each, practical cooking tips, and recipes.

In many cases, each type of noodle can be served in different ways, such as in broth, stir-fried, deep-fried, or served cold or hot. Buuut each has its own best uses, which we’ll look at right now

Wheat noodles

Wheat is the most popular grain used to make noodles worldwide.

Asian wheat noodles are generally made with wheat flour and eggs, just like Italian pasta. One key difference, however, is that while Italian pasta is made by rolling and then cutting the dough, many types of Asian egg noodles are made by pulling and stretching the noodles.

This works the gluten in the dough, just like Italian rolling techniques, but the resulting noodles differ in texture and consistency. In general, Asian noodles are more elastic and springy than their Italian counterparts.

“Lo mein” and “chow mein” noodles

The two most common types of Chinese wheat noodles are lo mein and chow mein noodles. Both are made from wheat flour and egg, and they are cylindrical, like spaghetti, but a little thicker, closer to 5mm

I know what you’re thinking: “Marc, I’ve seen the chow mein recipe, but this is the first time I’ve heard of lo mein”. Well, lo mein is an umbrella term for “soft” noodles stir-fried with vegetables and/or meat. That’s all.

Chow mein, on the other hand, involves stir-frying over very, very high heat

Lo mein and chow mein noodles are available both fresh and dried, especially if you’re lucky enough to live near a large Asian grocery store. Otherwise, you may be limited to the dried kind.

Both fresh and dried varieties need to be briefly parboiled (follow the instructions on the package ; dried noodles will take a little longer to cook, and the time also depends on their thickness), allowing them to swell slightly and develop the desired “bite” ( the equivalent of al dente in Italian cooking).

After parboiling, the noodles are cooked with stir-fried meat and vegetables and a sauce, or alternatively, the noodles themselves can be stir-fried for extra flavor.

Chow mein noodles are generally crispier, with the heat turned all the way up, while lo mein noodles are softer. So, if you have a choice, fresh noodles work best for making lo mein.

In short, do you see thick, round noodles? Buy them to make delicious stir-fries

Ramen noodles

Another hugely popular variety of egg noodles comes from Japan in the form of ramen noodles.

Ramen noodles are treated with an alkaline ingredient called kansui, which gives them a curly shape. Thinner than chow mein or lo mein, ramen noodles are traditionally served in a broth flavored with salt, soy sauce, miso, or pork, along with various vegetables, meats, and other toppings.

Instant ramen undeniably has its appeal, as shown by its presence on supermarket shelves around the world. Authentic ramen restaurants, however, serve a fresh variety, which is also available in large Asian grocery stores.

Because they are relatively thin, ramen noodles soften as they sit in the broth, so it’s important not to overcook them to begin with.

Udon noodles

Udon noodles are another Japanese favorite, but unlike ramen, udon are thick and chewy, with a distinctive bounce as they dangle from your chopsticks and a delicious texture in your mouth.

Also usually paired with broth, udon noodles are most often sold fresh, but dried and even frozen noodles are available, although the fresh variety has a superior texture. Personally, I often use them precooked (they’re sold in vacuum-sealed packets)

Soba noodles

Soba noodles are a unique product for several reasons.

First, they are made with buckwheat flour as well as wheat flour, giving them a distinctive flavor, texture, and light to dark brown color.

And second, rather than being served hot, soba noodles are generally served cold, accompanied by a flavorful sauce. Cold soba noodles, sometimes chilled with ice before serving, are a refreshing summer dish in Japan.

Note: Somen noodles are similar to soba, except they are made entirely from wheat rather than buckwheat, so they are white instead of brown and have a smoother texture. They are also generally served cold.

Rice noodles

Rice noodles make up the second major category of Asian noodles. Made from rice starch, rice noodles come in all sorts of lengths and widths and can be found in the cuisines of almost every country in Asia and Southeast Asia.

They have a firm, elastic texture, particularly in the wider, thicker varieties, and they can absorb the flavors of the sauces or broths they are served with.

While fresh rice noodles are available in larger Asian grocery stores, the number of dried rice noodle varieties far exceeds the fresh kind. Rice noodles are used in soups and stir-fries, and dried rice noodles often need to be soaked or parboiled before cooking.

Most rice noodles are flat, and although noodle widths vary greatly( with some of the widest measuring about a centimeter across), most are about 3 mm wide, roughly the same width as linguine.

Pad Thai, for example, is a classic Thai stir-fried noodle dish made with 3mm rice noodles

Thinner varieties of rice noodles are sometimes called rice sticks or even rice vermicelli. Vietnamese pho is another popular noodle soup made with rice sticks or vermicelli.

Note that although it isn’t technically a noodle, the same ingredient used to make rice noodles can also be formed into sheets called rice paper, which are used to wrap fresh spring rolls or Vietnamese fried spring rolls

Glass noodles

Finally, glass noodles, sometimes also called cellophane noodles, are a broad category of noodles made from any type of starch other than wheat or rice.

Mung bean noodles are quite common, as are noodles made from tapioca starch and sweet potato starch.

Despite their varied origins, making these noodles involves isolating the starches from these different sources, so the noodles themselves have no particular flavor. These noodles are generally much thinner, almost threadlike, and are called glass or cellophane noodles because, once boiled, they take on a glassy, almost transparent appearance.

Their texture is generally very elastic, 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, unless you’re going to deep-fry them.

Once soaked, glass noodles require a relatively short cooking time, from 3 to 6 minutes depending on the quantity. After draining them 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, make sure to at least salt the cooking water.