Asian Noodles: A Short Guide

Cinzia Cuneo February 14, 2024 Eat Well, Recipes, World Cuisine

Udon noodles

They also belong to Japanese cuisine and are made from wheat flour; white and thick (up to 4 mm thick). They are served hot in soup as well as cold in salads. Generally, recipes made with udon can also be made with soba, and vice versa. They can be bought fresh or dried.

See the Japanese Soup with Noodles and Seaweed recipe >>

Rice sticks/vermicelli

They are made with soaked rice and water, and are therefore gluten-free. They are bought dried in bundles of long, thin, translucent sticks. They can be served cold, sautéed or in soup (e.g. “pho“, the Vietnamese national dish)

See the Asian Shrimp Soup recipe >>

Soy vermicelli

They are made from mung beans. Very thin, they become translucent when cooked. In effect, you just need to soak them in hot water until they are tender. They are used in spring rolls.

In the list of the most common types of Asian noodles, there are also shirataki noodles made from the konjac root. I talked about it in another article.

So that’s a summary of the most common types of Asian noodles. I hope I’ve piqued your curiosity and that you’ll give these noodles a try, as all of them are delicious.

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Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!