What are Oriental noodles?

Noodles are a staple food in many Asian cuisines. The term “Oriental noodles” refers broadly to noodles originating from East and Southeast Asia. There are countless varieties of Oriental noodles, reflecting the diversity of Asian culinary traditions. While noodles can be made from a range of ingredients, the most common types are made from wheat flour, rice flour, buckwheat flour, or mung bean starch.

What are the different types of Oriental noodles?

Some of the main types of Oriental noodles include:

Chinese Noodles

Egg noodles – Made with wheat flour and eggs. Yellow in color and have a rich, eggy taste.
Wheat noodles – Made solely from wheat flour and water. Versatile noodles good for soups, stir fries etc.
Rice noodles – Translucent noodles made from rice flour and water. Popular in southern Chinese cuisine.

Mung bean noodles – Gelatinous noodles made from mung bean starch. Commonly used in stir fries.
Shanghai noodles – Thick noodles made from wheat flour. Have a chewy texture.

Japanese Noodles

Udon – Thick, wheat flour noodles. Often served in hot broths.

Soba – Thin, brown buckwheat noodles with a nutty flavor.
Somen – Very thin wheat flour noodles served cold with dipping sauces.
Ramen – Wheat flour noodles served in a meat or fish-based broth with toppings.

Korean Noodles

Naengmyeon – Chewy noodles made from wheat or buckwheat flour served cold.
Guksu – Thin wheat flour noodles often served in broths.
Jjanmyeon – Wheat flour noodles similar to ramen in Chinese-influenced Korean dishes.

Vietnamese Noodles

Pho – Flat rice noodles served in beef or chicken broth.
Bún – Round rice vermicelli noodles used in salads and soup dishes.
Mì – Egg noodles or rice noodles stir-fried with meats and vegetables.

Thai Noodles

Pad Thai – Rice noodles stir-fried with eggs, fish sauce, tamarind and other ingredients.
Pad See Ew – Flat rice noodles pan-fried with soy sauce, meat and Chinese broccoli.
Khanom jeen – Round, thin rice noodles eaten with Thai curries.

What ingredients are used to make Oriental noodles?

The main ingredients used to make different types of Oriental noodles include:

Wheat flour – The most common flour used to make noodles across Asia. Wheat noodles have a pleasant, chewy texture.
Rice flour – Used to make translucent or white rice noodles. Softer and more fragile than wheat noodles.

Buckwheat flour – Used in soba noodles and some Chinese noodles. Adds an earthy, nutty flavor.
Mung bean starch – Made from ground mung beans. Used to make slippery mung bean noodles.
Eggs – Added to some wheat flour noodles for richness and color.

Salt – Nearly all noodles contain some salt for flavor.
Kansui – An alkaline mineral water used to give some Chinese noodles a yellow color and springy texture.
Vegetable ashwater – Adds a grayish color and springy texture to some Chinese noodles.

Additional ingredients like meat, vegetables, broths and sauces are added when the noodles are prepared in dishes.

How are Oriental noodles made?

While noodles are made in a variety of ways across Asia, the basic process typically involves:

Mixing the flour and liquid ingredients into an elastic dough.

Kneading the dough until smooth and elastic.
Rolling or shaping the dough into the desired noodle form.
Cutting the rolled dough into long strips using a knife, pasta machine or pulling by hand.

Cooking the noodles by boiling, steaming or frying before using in dishes.

The specific method varies based on the type of noodle:

Noodle Type	Preparation Method
Wheat noodles	Kneaded into a firm dough and pulled, rolled or machine-cut into strands before boiling.
Rice noodles	Rice dough is steamed before being rolled thinly and cut into noodles.
Mung bean noodles	Mung bean starch is hydrated in water and kneaded into a dough, then boiled into sheets and cut.
Soba noodles	Buckwheat dough is rolled thinly and sliced into strands.

Handmade noodles require skill to perfect kneading and pulling techniques. Machine-made noodles offer more consistency but lack unique textures.

How are Oriental noodles used in dishes?

Oriental noodles are extremely versatile and are used in dishes across East and Southeast Asia, including:

Soups – Ramen, pho, wonton noodle soup, udon.
Stir fries – Chow mein, pad see ew, yakisoba.

Cold dishes – Somen salad, naengmyeon, liang mian.
Noodle bowls – Dan dan mian, beef noodle soup, kuaitiao rat na.
Snacks – Pad thai, lo mein, jajangmyeon.

Congee and porridges – Jook, okayu.

Noodles can be the star of a dish or play a supporting role by absorbing flavors of soups and sauces. Their texture contrasts nicely with meats, seafood, vegetables and tofu. Different types of Oriental noodle are suited to different cooking methods.

What are some popular Oriental noodle dishes?

Some classic and popular Oriental noodle dishes include:

Ramen

Japanese noodle soup made with wheat noodles, meat or fish broth, and toppings like pork belly, soft-boiled egg, seaweed and scallions. Many regional ramen styles.

Pho

Vietnamese soup with flat rice noodles, beef or chicken broth, herbs and meat. Customizable with bean sprouts, lime wedges, chilies and hoisin sauce.

Pad Thai

Thai stir-fry with sweet and tangy tamarind sauce coating rice noodles, eggs, peanuts, beansprouts, chicken or shrimp.

Chow Mein

Chinese crispy pan-fried noodles tossed with vegetables and sliced meat in savory sauce. Popular in American-Chinese cuisine.

Lo Mein

Soft wheat noodles tossed with meat and vegetables in Chinese brown sauce. Closely related to chow mein.

Pad See Ew

Thai dish of broad rice noodles pan-fried with soy sauce, pork, Chinese broccoli and eggs. Has a sweet and salty flavor.

Dan Dan Mian

Spicy Szechuan noodle dish made with chili oil, minced pork, scallions, and Sichuan peppercorns over wheat noodles.

Yakisoba

Japanese pan-fried buckwheat noodles with sliced pork, cabbage, carrots and Worcestershire-like sauce for umami flavor.

Naengmyeon

Korean cold buckwheat noodles served in chilled broth and topped with Asian pear, cucumber, and meat. Has a refreshing, nutty taste.

What are some common ingredients paired with Oriental noodles?

Oriental noodle dishes are often elevated by delicious ingredients and toppings. Common additions include:

Meat and seafood – Pork, chicken, beef, shrimp, eggs, etc.
Vegetables – Bean sprouts, bok choy, cabbage, carrots, onions.

Herbs – Cilantro, basil, mint.
Sauces and seasonings – Soy sauce, oyster sauce, sesame oil, garlic, ginger, chilies.
Crunch and texture – Peanuts, cashews, fried onions, wonton strips.

Broths made from meat, fish, or bone stock provide the flavor base for noodle soups. Thicker, stir-fried noodle dishes utilize aromatic ingredients like garlic, chilies and fermented bean paste. These components combine to create complex, mouthwatering noodle dishes.

What are the differences between fresh and dried Oriental noodles?

Oriental noodles are divided into two main categories:

Fresh Noodles

Made from fresh dough and meant to be consumed immediately after making.

Common types are wonton noodles, ramen, dumpling wrappers, and hand pulled noodles.
Have a very tender and supple texture but deteriorate quickly.
Require refrigeration and should be cooked within a few days.

Often found in restaurants but more limited in grocery stores.

Dried Noodles

Noodles that have been air dried after production for storage.
Very convenient and can be kept indefinitely in sealed packaging.

Rehydrate quickly when cooked in soups or stir fries.
Popular types are chow mein, rice sticks, soba, udon, ramen and egg noodles.
Readily available in supermarkets and Asian grocers.

Both fresh and dried noodles have their uses in Asian cooking. Fresh types tend to have a more delicate texture while dried can absorb flavors better after rehydrating.

What are some health benefits of Oriental noodles?

Oriental noodles can provide the following health benefits:

Good source of energy – Made from carbohydrate-rich grains and beans.

B vitamins – Particularly thiamine, riboflavin, niacin and folate.
Minerals – Iron, magnesium, manganese, phosphorus, selenium and zinc.
Fiber – Especially whole grain or buckwheat noodles.

Plant-based protein – For vegetarian/vegan diets.
Gluten-free options – Rice, mung bean and buckwheat noodles.
Prebiotic effects – May benefit digestion and gut health.

Like any food, moderation is key as noodles are high in refined carbohydrates. Preparing them with lots of vegetables and lean protein makes for a well-rounded meal.

What are some tips for cooking with Oriental noodles?

Tips for preparing delicious Oriental noodle dishes include:

Read package directions carefully as cooking times vary.

Use plenty of water when boiling noodles to prevent sticking.
Add noodles to soups just before serving as overcooking can make them mushy.
Rinse cooked noodles in cold water to remove excess starch and prevent overcooking.

Toss noodles in a sauce after cooking rather than cooking directly in sauce.
Try both fresh and dried noodles and see which textures you prefer.
Experiment with less common noodles like mung bean, buckwheat and rice vermicelli.

Complement noodles with crunchy vegetables, aromatic herbs and spicy chilies.

With some practice, homemade Oriental noodle dishes can rival your favorite restaurant!

Conclusion

Oriental noodles are a staple of Eastern and Southeastern Asian cuisines, made from a variety of ingredients like wheat, rice, buckwheat, eggs and beans. They provide energy, B vitamins and fiber. Popular types include ramen, udon, rice noodles, chow mein and glass noodles. These noodles can be transformed into endless soups, stir fries, and cold salads, absorbing the complex flavors of stocks and sauces. With a package of dried noodles and some fresh vegetables and protein on hand, you’re only minutes away from your own delicious Asian noodle dish at home!