Noodles are more than just the instant ones you buy from the supermarket. These delicious strips of dough originated from China and have since evolved depending on location. Restaurants offer such a variety of noodles these days that it’s good to know what you’re asking for before you make your order.
Here is a comprehensive list of types of noodles around the world:
The noodles usually have that distinct yellow colour that comes from the egg used to make them or alkaline agents that change the colour of the noodles when cooked.
These noodles popularised by the savoury Japanese dish are chewy and smooth which makes them perfect for slurping.
These noodles are chewy and fresh. They are popular in South East Asian countries and are cooking in boiling water for 1 minute. They go well with soupy and stir fry dishes.
These noodles are thick and long with a dense and chewy flavour. This means they go well with soupy dishes that take a while to cook because this gives the noodles time to absorb as much flavour as they can.
The Chinese noodles are round, long and of medium thickness with a chewy and sponge-like texture. They are usually boiled before being added to various dishes.
These noodles are also known as you mian or Hong Kong noodles. They closely resemble spaghetti being that they are long and thin with a springy texture and distinct yellow colour. They can be served in stir-fries, soups or even deep-fried.
These are typically made from wheat flour, water and salt.
These thick, pale and chewy noodles from Japan are usually served in hot soupy dishes. They have a mild flavour which means they pair well with strong flavours such as ginger and soy sauce.
These dried Japanese noodles are light and usually served cold in refreshing summer dishes. They can also be served in hot soupy and stir fry dishes.
These are typically made from rice flour and water.
These neutral-flavoured noodles are brittle but loosen up once soaked and cooked. They go well in curries, stir-fried and soupy dishes.
Rice Stick Noodles
These thin noodles that resemble fettuccine are popularly used in pad Thai. Their elasticity makes them great for stir-fried dishes and they can also be boiled to soften their texture.
These thick and light brown-coloured Korean noodles are made using sweet potato starch and are used in stir fry dishes such as japchae. The Chinese version of these noodles are wider and brown in colour.
These flat and wide noodles are popular in Cantonese dishes such as char kway teow, laksa lemak and other stir-fried dishes.
These buckwheat noodles are thin and served cold in summer dishes. They are great in salads but can be served hot with a dipping sauce on the side.
These noodles are made from water and a fibre called glucomannan which means they are low in carbs, gluten-free and have zero calories. They are popularly used in a Japanese dish called sukiyaki.
These thin and clear noodles made from edible seaweed which means they are rich in nutrients and have few calories. They are neutral flavoured which means they can be added any dish.