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Types of Noodles

 

Wheat based noodle
It is one of the most common noodles. Basically it is made up of wheat flour, kneaded together with water, egg, let stand and finally pulled into elastic strands.
Examples are Cantonese wanton noodle, flat noodle (pan mee) Shanghai lamien, Japanese ramen, yellow noodle, instant yellow noodles, yee-mien .

  Wheat based Hong Kong noodle, also known as Cantonese noodle, wanton noodle,  wheat noodle, lamien or ramen

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Spaghetti and sauces
 

Spaghetti is a type of wheat noodle. On serving, a sauce of tomato base, for example, is added, enhanced with cheese, basil and oregano. It is believed that Marco Polo introduced  noodle from China to Italy, where it is now called spaghetti.

     
  Yellow noodle is already al dente in its uncooked form. It is less elastic than Hong Kong noodle. Used in stir fry noodle dish, curry noodle and soup noodle.

 


 

  Rice based noodles
The rice paste is steamed and made via different processes into different texture and shapes. Examples are koay teow or flat rice vermicelli, beehoon or round rice vermicelli, misua, hor-funn
Dry flat rice vermicelli   and lai-funn.
  Apart from rice being one of the staple food of many Asians, rice vermicelli is also a very popular substitute.
Normally for the office workers,
Round rice vermicelli   servings of noodle or rice
  vermicelli would be most suitable for lunch. Dishes are delicious and fast to be served.
Rice vermicelli is readily available in streets and

restaurants of China, Hong Kong, Vietnam, Thailand,
Koay teow or flat rice vermicelli,   Singapore, Malaysia, Indonesia, and Korea.


 
 

Starch based noodles
Examples are tung hoon or cellophane noodles, bean threads and bean sheets.
(Pic:
Tung hoon or
cellophane noodle)
   
They are made from mung bean or potato starch.
Cooked cellophane noodles usually appear transparent.

(Pic: Tung hoon in dry form;
can be kept indefinitely)
   

 

 
 

 

    Soba is a type of
thin Japanese noodle.

It is made from buckwheat flour. It can be served either chilled  or hot as in soup noodle. In general the thinner noodle is called soba; the thicker counterpart is called
udon.

Pic shows soba noodle in cold serving with special soba sauce

 

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Indonesian mee soto using yellow noodle


 

Birthday noodle using yellow noodle

 

Pan mee or flat wheat noodle

 

Fried round rice vermicelli, Thai style
 
Char koay teow or Fried flat rice vermicelli
 
 Lai-funn in Assam laksa

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