Some noodles from Asia, like fresh Chinese egg noodles, are almost identical to their European counterparts. Others are radically different in taste, texture, and preparation (after all, rice is not the same thing as wheat). Once they’re cooked, in a pinch you can substitute one for another, but a familiarity with the noodles of China, Japan, Thailand, and elsewhere will expand your culinary repertoire significantly.
Here’s a rundown of the most common varieties of Asian noodles you’re likely to encounter, along with preparation tips and cooking times; the list is by no means complete (Asia is a big place, with many different cuisines!), but these are what you’re most likely to encounter, and the ones I use most often.
Chinese Egg Noodles Long, thin, golden egg noodles made with wheat flour; round or flat, fresh or dried. Cooking time depends on the thickness. The fresh noodles cook quickly, in 3 minutes or so, or you can add them directly to hot soup. Dried take 5 minutes or so; leave them slightly undercooked if you are adding them to soup.
Bean Threads (Mung Bean Threads, Cellophane Noodles, Glass Noodles, or Spring Rain Noodles) These long, slender, translucent noodles are made from mung bean starch and are usually sold in 2-ounce bundles. To prepare, soak the noodles in hot or boiling water until tender, 5 to 15 minutes; you can also cook them for a few minutes in boiling water. Use kitchen scissors to cut them into manageable pieces if necessary. If you’re adding them to soup or are deep-frying them, don’t bother to soak.
Rice Sticks Mostly from Southeast Asia, these are white, translucent rice noodles that range in width from spaghetti thickness to greater than ¼ inch. Soak in hot water for 5 to 30 minutes, until softened. For a stir-fry, soak the noodles for 15 to 20 minutes, then drain and cook them in the skillet or wok for an additional minute or 2. For soups, add the rice sticks directly to the broth or soak them for 5 to 10 minutes and then drop them into the soup.
Rice Vermicelli Similar to rice sticks, but long and slender like angel hair pasta. To prepare, soak the noodles in hot water for about 5 minutes or in cold water for 25 to 30. Rinse, drain, and boil for 1 to 2 minutes or stir-fry. If you are adding to soup, boil for only 1 minute after soaking.
Udon Round, square, or flat wheat noodles from Japan, available in a range of thicknesses and lengths; may be fresh or dried. They have a slippery texture and most typically appear in soups and stews, though you can also use them in braised dishes or serve them cold. Boil fresh noodles for a couple of minutes, until tender. For dried noodles, add them to boiling water, allow the water to return to a boil, and then add a cup of cold water. When the water returns to a boil, add another cup of cold water and repeat this process until the noodles are al dente.
Soba Long, thin, flat Japanese noodles made from buckwheat or a combination of buckwheat and wheat flours. The buckwheat makes the noodles distinctively nutty and light beige to brownish gray, but they are sometimes green because of the addition of green tea. Generally dried, but you may see fresh. Boil the dried noodles for 5 to 7 minutes, the fresh for 2 to 4. If you’re serving them cold, rinse thoroughly with cold water after draining.
Somen White, round, ultra-thin all-wheat Japanese noodles that cook in just a couple of minutes. They are often eaten cold, especially in the summer.
Ramen Long, slender, off-white Japanese wheat noodles that appear either crinkled in brick form or as rods; fresh, dried, frozen, or instant. The instant variety is typically deep-fried before being dried and packaged. Boil fresh ramen for just a couple of minutes; dried takes around 5. Prepare instant ramen according to the package instructions; see the variation for Vastly Improved Store-Bought Ramen (page 334).
Yuba (Tofu or Bean Curd Noodles) These are narrow, flat beige noodles, made from pressed tofu; commonly used in salads and stir-fries. They are available fresh, frozen, and dried. Thaw frozen noodles in the fridge, then treat as fresh. Soak dried noodles in warm water for about 15 minutes, then rinse and drain.