Soba noodles
Made from: Buckwheat flour
Texture and taste: Thin brown-grey strands with a nutty flavour and chewy texture
Use in: Cold or warm salads
Udon noodles
Made from: Wheat flour
Texture and taste: Thick white strands that are soft and chewy
Use in: Soups and stir-fries
Ramen noodles
Made from: Wheat flour and egg
Texture and taste: Long and thin with a chewy bite
Use in: Soups, pork and vegetable stir-fries
Glass noodles
Made from: Mung bean, yam or potato starch
Texture and taste: Thin, delicate and found in dried bundles
Use in: Rice paper rolls, stir-fries and salads
Vermicelli noodles
Made from: Rice flour
Texture and taste: Dried in thin translucent threads that are soft and delicate when cooked
Use in: Salads, rice paper rolls. Soak in hot water until soft.
Rice noodles
Made from: Rice flour
Texture and taste: Medium-to-thick white strands which are soft and chewy when cooked
Use in: Soups, stir-fries and salads
Egg noodles
Made from: Wheat flour and egg yolks
Texture and taste: Round yellow strands that are dried firm or soft and chewy when fresh
Use in: Stir-fries and soups. Deep-fry until crispy.
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