Noodles (Asian)


This food item is made out of different types of unleavened dough usually cutout into a narrow long strip and dried. Traditionally noodles are prepared with egg dough, but are
also made from wheat, rice and buckwheat dough among others. They can be boiled
or fried, and go well with soups, salads, and Asian dishes such as Lo Mein and Ramen.

Rice Noodles

Although typical to the Asian cuisine, rice noodles have been adopted by other
culinary cultures as well such as Indian and Italian. They are very healthy and
are gluten-free and whole wheat free, for those individuals following those eating
regimes. In appearance, they can range from thin and crispy to flat and thick.

Soba Noodles

Soba (ko) is the Japanese nomenclature for buckwheat. Soba noodles are very thin
and are usually eaten with chopsticks.

Wheat Noodles

Also know as Chinese Noodles, they vary greatly depending on the region they come
from, although usually they are flat and yellowish looking. The Japanese version of
the wheat noodle is called Udon, and they are flat and thick noodles.

Shirataki Noodles

Shirataki means “white waterfall” and it describes the long, translucent appearance
of the noodles. They are commonly referred to in the US as miracle noodles because
of its low-carb, low-calorie, and high fiber content. This type of noodle is made from
Konjac yam. In the US market there is a version made out of Tofu, although both
versions are available here. Shirataki noodles are sold in wet and dry presentations,
and have a particular and bitter flavor. It is common for consumers to “dry roast”
them before including them in their meals to lessen they bitter flavor.

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