NOODLES, BEAN THREAD (see NOODLES, CELLOPHANE)
NOODLES, BUCKWHEAT (see NOODLES, SOBA)
NOODLES, CELLOPHANE (aka BEAN THREAD NOODLES, GLASS NOODLES, MUNG BEAN NOODLES)
Flavor: neutral, with a chewy texture
Volume: quiet
What they are: very thin mung bean flour noodles
Techniques: Soak (in hot water, until soft) first, and then cook until tender, about 8–15 minutes.
agave nectar
Asian cuisines
asparagus
bell peppers, e.g., red
bok choy
broccoli and Chinese broccoli
cabbage, e.g., Chinese, napa
carrots
chiles, e.g., jalapeño, Thai
cilantro
coconut milk
cucumbers
curry powder and curries
dulse
eggplant, Asian
eggs, e.g., poached
garlic
ginger
Japanese cuisine
jícama
mirin
miso, e.g., yellow
MUSHROOMS, e.g., SHIITAKE
OIL, e.g., chili, peanut, SESAME, vegetable
onions
pea shoots
peanuts
pepper, e.g., black, Szechuan
sake
salads, e.g., noodle
scallions
sea vegetables, e.g., arame, hiziki, wakame
sesame, e.g., oil, seeds
soups, e.g., hot and sour
Southeast Asian cuisines
SOY SAUCE
spinach
spring rolls
stir-fries
stock, e.g., mushroom, vegetable
sugar
tamari
Thai cuisine
tofu, e.g., silken
vegetables
Vietnamese cuisine
vinegar, e.g., rice wine, white wine
watercress
Flavor Affinities
cellophane noodles + cabbage + carrots + seaweed + sesame
cellophane noodles + cilantro + cucumbers + garlic + ginger
cellophane noodles + cilantro + peanut oil + rice vinegar
cellophane noodles + shiitake mushrooms + spinach
NOODLES, CHINESE EGG
Flavor: notes of egg, and a rich, chewy texture
Volume: quiet–moderate
What they are: Chinese noodles made from egg and wheat
Possible substitute: egg-based pasta noodles
asparagus
bok choy
carrots
Chinese cuisine
chow mein
cilantro
curries
garlic
ginger
greens, Asian
lo mein
mushrooms, e.g., Asian
oil, e.g., chili, sesame
peanuts and peanut sauce
scallions
sesame, e.g., oil, sauce, seeds
soups
soy sauce
stir-fries
sugar, e.g., brown
vinegar, e.g., balsamic
NOODLES, GLASS (see NOODLES, CELLOPHANE)
NOODLES, GREEN TEA SOBA
Flavor: notes of green tea, and a chewy texture
Volume: quiet–moderate
What they are: soba noodles to which green tea has been added
Technique: Cover with boiling water for about 4–5 minutes.
cilantro
cucumbers
edamame
garlic
ginger
mushrooms, e.g., Asian, black trumpet, chanterelle, oyster, shiitake
nori
oil, sesame
peanuts
sauces, e.g., dipping
scallions
sesame seeds
soy sauce
spinach
vinegar, rice
wasabi
Flavor Affinities
green tea soba noodles + cucumbers + peanut sauce + scallions
NOODLES, KELP
Flavor: neutral, with a toothy (green) or crunchy (clear) texture
Volume: quiet (clear)–moderate (green)
What they are: noodles made from sea vegetables
What’s healthful about them: virtually free of calories, carbohydrates, fat
Gluten-free: yes
Tips: There are two primary types of kelp noodles: clear (bland in flavor, crunchy in texture) and green (with seaweed notes and the toothiness of al dente pasta). Because they are not heated above 110°F during the production process, they are said to be appropriate for raw food diets.
agave nectar
almonds and almond butter
Asian cuisines
bell peppers
bok choy
“bowls”
cabbage
carrots
cashews and cashew butter
chiles, e.g., Thai
chili pepper flakes and chili powder
cilantro
cucumbers
garlic
greens, e.g., Asian, salad
lemon, e.g., juice
lime
miso
mushrooms, e.g., Asian, oyster
oil, e.g., olive, sesame
onions, e.g., green
orange
pad thai
raw cuisine
salads, e.g., green, noodle
sea vegetables
sesame, e.g., oil, sauce, seeds
shallots
shiso
snow peas
soups
soy sauce
spinach
stir-fries
tahini
tamari
tamarind paste
tomatoes
vegetables
zucchini
Flavor Affinities
kelp noodles + miso + orange + sea vegetables + sesame seeds
kelp noodles + miso + sesame seeds
kelp noodles + sesame + shiso + vegetables
kelp noodles + sesame sauce + spinach
NOODLES, MUNG BEAN (see NOODLES, CELLOPHANE)
NOODLES, RAMEN
What they are: baked or fried Chinese wheat noodles
bamboo shoots
bean sprouts
bok choy
carrots
chiles, e.g., dried
cilantro
corn
cucumbers
eggplant
EGGS, e.g., hard-boiled, poached
garlic
GINGER
greens, e.g., collard
honey
Japanese cuisine
kale
kombu
lemongrass
MISO
MUSHROOMS, e.g., Asian, shiitake, wood ear
nori
oil, e.g., canola, grapeseed, red chili, sesame
onions
peas
salads
salt, e.g., kosher
SCALLIONS
sea vegetables
seitan
SOUPS
SOY SAUCE
sprouts, bean
stock, e.g., mushroom, vegetable
sugar
tamari
tofu
vegetables
vinegar, e.g., sherry
wine, rice
Flavor Affinities
ramen noodles + corn + garlic + green onions + miso
ramen noodles + ginger + scallions + soy sauce
ramen noodles + kale + mushrooms + red chili oil + seitan
ramen noodles + kale + shiitake mushrooms + soy sauce + vegetable stock
NOODLES, RICE (aka RICE STICKS—or RICE VERMICELLI, which are thinner strands)
What they are: rice flour noodles, typically flat like linguini
Nutritional profile: 95% carbs / 3% protein / 2% fats
Calories: 195 per 1-cup serving (cooked)
Protein: 2 grams
Techniques: soak (in hot water, until soft)—then stir-fry, if desired
Tips: Using sufficient oil during the cooking process (e.g., stir-frying) keeps noodles from sticking together. Opt for brown rice noodles.
almonds
Asian cuisines
basil and Thai basil
beans, e.g., green
bell peppers, e.g., red
bok choy
broccoli
cabbage, e.g., purple, savoy
carrots
cashews
cauliflower
cayenne
chiles, e.g., jalapeño, serrano, Thai; chili pepper paste and chili pepper sauce
CILANTRO
coconut
cucumber
eggplant
eggs
five-spice powder
GARLIC
ginger
greens, e.g., mustard
hoisin sauce
Indonesian cuisine
kimchi
lettuce, e.g., romaine
LIME, e.g., juice
maple syrup
mint
miso
mushrooms, e.g., Asian, shiitake
nori, e.g., strips
oil, e.g., olive, peanut, scallion, sesame
onions, e.g., red
PAD THAI, VEGETARIAN
parsley
PEANUTS
ponzu sauce
salads, e.g., green, noodle
sauces, e.g., sriracha
scallions
SESAME, e.g., oil, paste, seeds
shallots
Singapore cuisine
soups
SOY SAUCE
SPROUTS, e.g., mung bean
STIR-FRIES
stock, vegetable
sugar, e.g., brown, palm
tamari
TAMARIND
tempeh
Thai cuisine
TOFU, e.g., extra-firm, smoked
tomatoes, e.g., cherry
vegetables, esp. crisp, green
Vietnamese cuisine
vinegar, e.g., balsamic or rice
walnuts
water chestnuts
watercress
zucchini
Flavor Affinities
rice noodles + almonds + ginger + lime + papaya + savoy cabbage
rice noodles + basil + walnuts
rice noodles + bean sprouts + garlic + lime + peanuts + scallions + tamarind + tofu
rice noodles + bok choy + shiitake mushrooms
rice noodles + broccoli + hoisin + peanuts + tofu
rice noodles + carrots + cucumbers + lettuce + oil + scallions
rice noodles + chiles + garlic + ginger + tofu
rice noodles + cilantro + parsley + sesame oil + soy sauce
rice noodles + coconut + eggplant + mustard greens + shiitake mushrooms
rice noodles + garlic + miso + sesame seeds
rice noodles + mint + zucchini
NOODLES, SHIRATAKI and TOFU SHIRATAKI
Flavor: bland in flavor, with notes of the ocean (e.g., fish or seafood), and the chewiness of pasta (tofu versions)
Volume: quiet–moderate
What they are: These low-calorie noodles are made from a type of yam (and sometimes tofu, which makes them closer in flavor and texture to typical pasta).
What’s healthful about them: virtually free of calories
Tip: Rinse noodles well (three or more times) to reduce any fishy aromas or flavors.
bell peppers, e.g., red
bok choy
coconut milk
curries, esp. Thai
curry paste and curry spices
garlic
ginger
lime, e.g., juice
miso
pad thai
salads, e.g., noodle, vegetable
sauces, e.g., creamy
scallions
soups
soy sauce
stir-fries
stock, vegetable
tofu, e.g., grilled, smoked
Flavor Affinities
shirataki noodles + coconut milk + curry spices + tofu
shirataki noodles + vegetable stock + lime juice
NOODLES, SOBA—WHOLE-GRAIN
What they are: buckwheat and wheat-based noodles
Nutritional profile: 82% carbs / 17% protein / 1% fats
Calories: 115 per 1-cup serving (cooked)
Protein: 6 grams
Tips: Remove starch after cooking by rinsing in cold water. Serve noodles cold during warmer seasons and hot during colder seasons.
asparagus
avocado
basil and Thai basil
beans, e.g., green
beans, fermented black
BELL PEPPERS, e.g., red, yellow
broccoli, broccolini, and broccoli rabe
Brussels sprouts
CABBAGE, e.g., napa, red, savoy
CARROTS
cashews
celery
chard
chiles, e.g., jalapeño, and chili pepper flakes
CILANTRO
coconut milk
corn
cucumber
daikon
dashi
dips, e.g., hot broths
edamame
eggplant
GARLIC
GINGER
greens, salad
hoisin sauce
Japanese cuisine
Kaffir lime leaves
kale
kombu
lemon, e.g., juice
lettuce, e.g., romaine
lime
lotus root
mirin
MISO, e.g., red
MUSHROOMS, e.g., enoki, portobello, shiitake, wild
nori
OIL, e.g., canola, corn, grapeseed, olive, peanut, SESAME
onions, red
orange, e.g., juice
peanuts and peanut sauce
peas
pea shoots
pickled cabbage, e.g., red
plums and plum sauce
radishes, e.g., icicle
sake
SALADS, e.g., Asian, chilled noodle
SCALLIONS
sea vegetables, e.g., arame, dulse, hiziki, wakame
SESAME, e.g., oil, paste, seeds
snow peas
SOUPS, e.g., coconut, miso
SOY SAUCE
SPINACH
sprouts, e.g., alfalfa, buckwheat, mung bean, sunflower
stir-fries
stock, e.g., vegetable
sugar, e.g., brown
sugar snap peas
sushi, noodle
sweet potatoes
TAHINI
TAMARI, e.g., low-sodium
tempeh
teriyaki sauce
TOFU, e.g., firm, silken, smoked
tomatoes, e.g., cherry or grape, and tomato paste
VINEGAR, e.g., apple cider, balsamic, RICE WINE, white wine
wasabi
water chestnuts
watercress
wine, e.g., dry sherry
wraps, e.g., in rice paper
Flavor Affinities
soba noodles + avocado + carrots + cashews + cilantro + peanuts + tofu
soba noodles + broccoli + cabbage + carrots + lotus root + snow peas
soba noodles + cashews + enoki and shiitake mushrooms + romaine + wraps
soba noodles + chili pepper flakes + garlic + scallions + sesame oil/ seeds + tamari
soba noodles + cilantro + lime + peanut sauce + scallions
soba noodles + cucumbers + feta cheese + lemon + parsley
soba noodles + daikon + dashi + nori + scallions + soy sauce + wasabi
soba noodles + dry sherry + kombu + tamari
soba noodles + garlic + ginger + cilantro + scallions
soba noodles + garlic + ginger + hiziki + miso
soba noodles + garlic + ginger + peanuts + red cabbage
soba noodles + garlic + ginger + rice vinegar + tamari
soba noodles + garlic + sesame paste + soy sauce
soba noodles + ginger + seaweed + shiitake mushrooms + soy sauce
soba noodles + greens + lime + sesame oil + soy sauce + tofu
soba noodles + orange + sesame + tofu
“During a kaiseki menu, you want to make a certain impact with the very first course, and to make sure the main course itself is outstanding. But the courses before and after the main course should be toned down, to enhance its impact. I would serve something very simple and delicious before the main course, like soba noodles.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
NOODLES, SOMEN
Season: spring–summer, when they are typically served cold
Flavor: neutral, with a light, smooth texture
Volume: quiet
What they are: very thin whole-wheat noodles
Nutritional profile: 87% carbs / 12% protein / 1% fats
Calories: 230 per 1-cup serving (cooked)
Protein: 7 grams
Timing: Boil until tender, about 2 minutes.
Tip: Remove starch after cooking by rinsing in cold water.
NOODLES, UDON
Flavor: neutral, with a soft, slippery texture
Volume: quiet
What they are: thick (flat or round) noodles made from wheat
Timing: Cook until tender, about 1–3 minutes (fresh noodles) or 5–7 minutes (dried noodles).
Tip: Remove starch after cooking by rinsing in cold water.
Possible substitute: linguini
agave nectar
almonds
beans, green
bell peppers, e.g., red, yellow
bok choy
broccoli cabbage, e.g., napa
carrots
celery
chili paste and chili pepper flakes
cilantro
coconut milk
cold sesame noodles
cucumbers
daikon
dashi
eggs
garlic
GINGER
hoisin
honey
Japanese cuisine
kombu
lemon, e.g., juice
maple syrup
mirin
miso
MUSHROOMS, e.g., Asian, button, cremini, oyster, shiitake
nori
oil, e.g., olive, sesame
onions
peanuts, peanut butter, and peanut sauce
radishes
sake
SALADS, e.g., Asian, chilled noodle
sauces, dipping
scallions
SESAME, e.g., oil, paste, sauce, seeds
snow peas
soups, e.g., coconut milk–based
SOY SAUCE
squash, e.g., kabocha
stir-fries
stock, e.g., mushroom, vegetable
sugar snap peas
tahini
tamari
tempura
TOFU, e.g., baked, extra-firm
vegetables
vinegar, rice
wasabi
watercress
Flavor Affinities
udon noodles + almonds + ginger + mushrooms + scallions
udon noodles + bok choy + miso + shiitake mushrooms
udon noodles + chili paste + garlic + peanut butter + rice vinegar + soy sauce
udon noodles + dashi + kombu + soy sauce
udon noodles + garlic + rice vinegar + scallions + soy sauce + tahini
udon noodles + ginger + mushrooms + tofu
udon noodles + mirin + mushroom stock + soy sauce + watercress
udon noodles + peanut sauce + snow peas
udon noodles + rice vinegar + snow peas + soy sauce
NORI (aka LAVER)
[NOR-ee]
Flavor: salty, with notes of the sea, and the texture of handmade paper
Volume: quiet (as is)–moderate (after toasting)
What it is: dried and pressed sheets of seaweed, typically used to wrap sushi, hand rolls, and nori (aka maki) rolls
What’s healthful about it: easy to digest; higher in protein than any other seaweed
Calories: 1 calorie per sheet
Tips: Lightly toast the dried seaweed sheet before using, by waving it over an open flame on your stovetop, which enhances its flavor and texture. At traditional sushi restaurants, vegetarian options typically include white or brown short-grain sticky rice rolls filled with avocado and/or cucumber. However, New York City’s Beyond Sushi features iron-rich six-grain rice—a delicious medley of rye berries, barley, pearl barley, brown rice, red rice, and black rice.
arugula, e.g., micro
asparagus
AVOCADO
barley, e.g., hulled, pearled
beans, e.g., haricots verts
bell peppers, red
burdock
carrots
chayote
chili pepper flakes
cilantro
CUCUMBER
daikon
eggs, e.g., omelets
ginger, pickled
GRAINS, WHOLE, e.g., brown rice, hulled barley, pearl barley, quinoa, rye berries
greens, dandelion
Japanese cuisine
kiwi
kombu
macrobiotic cuisine
mango
mirin
miso
MUSHROOMS, e.g., enoki, shiitake
noodles, e.g., soba, udon
NORI ROLLS
onions
popcorn
RICE, esp. black, brown, Japanese, red, short-grain, sticky, sushi, white
rice balls
rye berries
SALADS, e.g., bean, grain, green
salt, sea
scallions
sea vegetables
SESAME SEEDS, e.g., white
shiso
snow peas
SOUPS
SOY SAUCE
spinach
sprouts, e.g., alfalfa
stews
SUSHI, VEGETARIAN
sweet potato
tamari
tempeh
teriyaki sauce
tofu
umeboshi and umeboshi paste
vegetables
VINEGAR, e.g., brown rice, rice wine
wakame
WASABI
Flavor Affinities
Nori roll combinations = nori + sticky rice + any of the groups listed below:
alfalfa sprouts + avocado + sweet potato
almonds + spinach + tofu
avocado + carrots + cucumbers
avocado + chayote + chiles + cilantro
avocado + cucumber + mango
avocado + pickled ginger + shiitake mushrooms
cucumber + daikon + umeboshi paste
cucumber + shiitake mushrooms + spinach
cucumber + tofu + wasabi
mushrooms + teriyaki sauce + tofu