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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 .
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Wheat based
Hong Kong
noodle,
also known as
Cantonese
noodle,
wanton
noodle,
wheat noodle,
lamien
or ramen |
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Spaghetti and sauces |
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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. |
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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.
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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 |
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Dry flat rice vermicelli |
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and
lai-funn. |
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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, |
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Round rice
vermicelli |
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servings of
noodle or rice |
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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, |
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Koay teow or
flat rice vermicelli,
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Singapore,
Malaysia, Indonesia, and Korea. |
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Starch based
noodles
Examples are tung hoon or
cellophane noodles, bean threads and bean
sheets.
(Pic:
Tung hoon or
cellophane noodle) |
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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) |
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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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