How to cook asian noodles

Noodles have been part of Asian cuisine for centuries and continue to play a central role in many well-loved dishes. They are served in ways most Westerners are familiar with: either chilled or hot, covered with a sauce or dressing, or added to soups or stews.

Asian noodles come in varying lengths and widths. Chinese wheat noodles are usually made from wheat, water, and salt, and eggs are sometimes added. In Japan, wheat noodles are classified by size: thin noodles are called somen, and thick noodles are called udon. Other types of noodles are the following:

Buckwheat noodles – Called soba by the Japanese, these noodles can be purchased fresh or dried.

Mung bean noodles – These noodles are transparent and sometimes referred to as cellophane noodles. They are added to various dishes, including many soups.

Rice noodles – Made from rice flour and water, rice noodles vary widely in size and texture.

How to cook asian noodles

Noodles should be soft and look fresh. Your best bet for fresh noodles is to buy them from an Asian specialty food store. Cooking methods vary, as do cooking times. Most noodles, however, are cooked initially by adding them to boiling water. Some noodles may need to be soaked before cooking. Follow package instructions.

Serving suggestions

Although fried Asian noodles are added to various dishes, healthier alternatives include serving chilled buckwheat noodles with low-sodium soy sauce or adding various Asian noodles to soups and stews. Asian noodles can also be added to stir-fry dishes or mixed in salads with cooked vegetables and strips of cooked chicken or beef.