-Noodles and vermicelli

The importance of noodles in Asian cuisine

The meaning of noodles in Asian cooking

Noodles are, just like rice, at the forefront of asian cuisine. Based on their ingreidents, they are categorized as wheat, rice or glass noodles.

Asian wheat noodles are made of wheat flour, salt, water, and sometimes even eggs and spices. They need to be cooked in a sufficient amount of water, until they are cooked but still hard. Then, they are taken out of the water, washed in cold water and let to drip. They can be used for soup, but also as a side to many foods, or fried.

Rice noodles are made from rice flour and water. Sometimes tapioca and corn starch is added, to add to the transparency and also the gelatinous or chewy structure of the noodles. They are most used in the kitchens of the east and souteast Asia. They can be fresh, frozen or dried, of many shapes and thicknesses. They are a great alternative to wheat because they are gluten-free.

Glass noodles after they are cooked may remind you of celophane, they are see-through, light grey or brownish-grey color. They are made of starch, for example from the mungo bean, tapiocha, potato starch, soy wheat or from the starch of the canna plant and water. They are used in soup, as a side for various food and in spring rolls. You should not replace them with rice noodles, which are white after cooking.