Noodles have become a staple for home-cooking. This east Asian staple comes in various shapes and sizes. As a reference the following are some of the types of noodle which are widely available in supermarkets:
Know your noodles
Just remember that noodles dishes can sometimes contain a lot of oil to keep the strands from sticking together.
This type of noodles are available fresh or dried. Egg Noodle usually has a distinct yellow colour. Ideal for stir-frying.
This noodle is very thin and needs to be soaked in hot water before use. This is also called vermicelli noodles or affectionately as stick noodles. 🙂
Glass noodles are also call cellophane noodles or bean vermicelli. They are made from mung beans and are good in salad. This is my favourite noodles which is called sotanghon in the Philippines.
These are good in soup. The noodles are made from whole wheat and can be available dried or fresh.
Flat rice noodles or Ho fun
This is a white noodle which is available fresh or dried and in different widths.
This noodle is particularly popular in Vietnamese cooking but it originated in China.
Below is a recipe for a handmade noodles. If you have time, it is rather self-satisfying to roll your own.
Handmade Noodles Recipe
125 g plain flour or all purpose flour
2 tbsp cornflour (cornstarch)
1/2 tsp salt
1/2 cup boiling water
1 tsp vegetable oil
Method of Preparation: