Do you know your rice from your undon? These four popular types of noodle are staples in eastern cuisine, use them correctly for delicious stir fry's or soups.
1. CELLOPHANE NOODLES
Made from the starch of mung beans; found dried and tied in pretty bundles. They need to be soaked in hot water for 10 minutes and can be added to woked vegetables or salads. From dried they can be deep fat fried and immediately become crispy.
2. UNDON NOODLES
Wheat flour noodles from Japan, which can be brought dried or fresh. Used for soups and stocks because they are thick and creamy. To cook, dip into boiling water and simmer for one minute.
3. EGG NOODLES
These come in all shapes and sizes, fresh or dried. They are made from wheat and contain fresh egg so are nutritionally richer. Usually take about 3 – 4 minutes in boiling water. These are very versatile noodles, great for woked vegetables, soups or salads.
4. RICE NOODLES
Made from rice, these are found dried and fresh in various thicknesses. They are very popular in Thai cooking. Cook quickly in boiling water or add to sweet and sour soups.
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