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Asian Cuisine - How to Use Noodles
The people of China, Italy and the Middle East have all claimed
to have originated this phenomenally popular, string-like food, but it appears
that science may have answered the question once and for all.
In October 2005 an archaeological dig in northwestern China uncovered a pile of
(very dried) noodles in a clay bowl buried under 10 feet of sediment. The
noodles, made from millet, were probably the remains of the last meal of a
resident of Lajia, a town destroyed by an earthquake 4,000 years ago.
Noodles are to Asia what pasta is to Italy; the basis of many regional dishes
for centuries. There are hundreds of Asian noodle varieties in all manner of
shapes, colors, flavors and textures. Noodles are supposed to be served long and
uncut, the length of the noodle symbolizing longevity. Noodles are classified as
fresh or dried and their preparation varies significantly depending on the type
of starch used to produce them.
Varieties
Dried mung bean vermicelli noodles are sometimes called cellophane, glass or
jelly noodles, and are made from the starch of mung beans. They have more of a
slippery texture than rice vermicelli and are best used in coconut-based soups
or salads. They come bundled together, so use kitchen scissors to separate the
dry noodles. Soften in a bowl of boiling water for a few minutes for salads or
add directly to soups.
Fresh rice noodles, made from ground rice and water, are sold in various
thickness. Use the thin noodles in soups, the thick noodles in stir-fries and
the sheets cut to size. They are best bought fresh off the shelf in Asian
grocery stores and used within seven days. Rinse briefly in warm water to
separate. Cook for only a few minutes to heat through. Do not refrigerate or
purchase these from the fridge section, as they will be impossible to separate.
Dried rice stick noodles are also called pad Thai noodles. These thin, flat
translucent noodles are made from ground rice and water. Soak in boiling water
until almost tender or 'al dente', drain, then add to stir-fries or soups. These
noodles absorb flavors well.
Dried rice vermicelli noodles are almost hair like. These delicate thin noodles
are used in soups, salads and stir-fries. Rinse or soak in cold water until
soft. Drain. Add to the dish a few minutes before serving to heat through.
Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in
vacuum-sealed packages in the fridge section of the supermarket. Hokkien vary in
thickness from very thin spaghetti (best for soups or salads) to thick
fettuccine (ideal for stir-fries). As they are wheat based, they need to be
placed into boiling water until just soft before being added to the dish. They
are perfect for stir-fries because they don't break easily.
Chow mein noodles are sold fresh or dried. Like hokkien, they are wheat-based
and egg-enriched, however they resemble long strands of very thin spaghetti.
Place in a bowl and cover with boiling water. Drain immediately to prevent
over-cooking then add to stir-fries at the last minute.
Dried egg noodles are virtually dried hokkien noodles. Cook in boiling water
until just tender. These noodles are best used in soups or wet dishes because
they have a tendency to break when stir-fried.
Cooking tips
When adding noodles to soup, it is often easier and less messy to cook the
noodles separately. Use tongs to place cooked noodles in the base of warm bowls.
Ladle over the soup and serve.
When using noodles in salads, refresh cooked noodles under cold water to cool
them quickly and remove excess starch from the surface. Combine them with other
salad ingredients and serve.
About the Author
Under the pseudonym of The Good Cook, the author maintains several blogs on recipes and related topics. To visit her blog of easy Chinese recipes, click here