Asian noodles vary in width-they can be thick as coffee stir sticks or thin as toothpicks. When it comes to length, however, they are usually served long and uncut. This is because long noodles symbolize a long life in Chinese tradition.
Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. For the nutritionally-inclined, noodles are an excellent source of protein. They are extremely high in complex carbohydrates.
Here's one popular Asian noodle recipe.
Especially popular in Singapore and Malaysia, char kwey teow are fried flat rice noodles. The noodles are sometimes sold fresh in Asian markets as sa hor fun and need to be cut to size. And, yes, the final result will seem a bit greasy. Think of it as Southeast Asian 'fast food.'
Makes 4 servings
• 2+2 Tbs Peanut oil
• 2 tsp Garlic, minced
• 4 oz Chinese barbecued pork
• 8 oz Small raw shrimp
•8 oz Raw squid
•1 Cup Bean sprouts, washed and drained
• 2 Tbs Sweet black bean sauce
• 2 Tbs Dark soy sauce
• 1 Tbs Light soy sauce
• 1 Tbs Oyster sauce
• 4 Eggs, beaten
• 2 Spring onions, cut into 1/2-inch lengths
• Chili (sambal) sauce
- Cut the kway teow into thin strips, about 1/4-inch wide. Slice the barbecued pork into thin strips. Shell and devein the small shrimp. Clean the squid thoroughly; cut into rings. Steam the lap cheong; cut diagonally into thin slices. Pinch the brown tails off bean sprouts.
- Heat a large wok on high heat. Add first measure (2 Tbs) of peanut oil. Fry the minced garlic until browned. Add the pork, shrimp, squid and lap cheong; stir-fry for 2 to 3 minutes or until seafood is cooked. Add the bean sprouts to the wok; stir-fry for a minute or two.
- Remove wok contents and set aside.
- Heat the remaining 2 Tbs peanut oil in the wok. When hot, stir-fry the kwey teow until heated through.
- Add the seasoning sauces and mix well into the noodles.
- Push the noodles away from the middle of the wok; pour in the beaten eggs. Stir and cook until the eggs are set.
- Return the seafood/meat mixture to the wok. Add the spring onions. Toss to combine well with the noodles.
- Divide into portions and serve hot, with chili sauce on the side.
Bean Curd Skin Noodles (China)
Healthy pseudo-noodles fashioned from the chewy skin which forms on the surface of bean curd as it congeals.
Bun (also known as Thin Rice Stick Noodles) (Vietnam)
Thread-like white noodles made from a paste of rice and water. After being briefly boiled in salted water, they are popularly used in soups, cold appetizer salads, and spring rolls.
Cellophane Noodles (Asia)
Translucent, thread-like noodles made from mung bean flour and water. Cellophane noodles are frequently used in clear soups and braised dishes in southern and central China, in stir-fries and vegetarian dishes in northern China and Tibet, and are added to sweet drinks and dessert soups in Southeast Asia.
Other names for cellophane noodles include: bean threads (Asia), fen si (China), jelly noodles (Asia), transparent vermicelli (Asia), soo hoon (Malaysia), sotanghon(Philippines), su un (Indonesia), woon sen (Thailand).
E-fu Noodles (China)
Long, flat pale yellow noodles made from a mixture of eggs and wheat flour. They are deep-fried until crisp, then sold in loose bundles. E-fu noodles are quickly dipped in boiling water to soften them, then added to soups, braised dishes, and cold appetizers.
Miswa (Philippines)
Thin wheat noodles that are off-white in color, and have a delicate texture.
Rice Ribbon Noodles (Asia)
Short, flat white noodles that are sold fresh in loose bundles. They are made from rice flour and water and are formed into strips and steamed until they take on a gelatinous consistency. They are then sold to cooks who add them to stir-fries, soups, braised dishes, and vegetarian dishes. Other names for rice ribbon noodles include: hor fun (Malaysia and Singapore), kui teow sen yai/kei teow sen lek (Thailand), kway tio/gway tio (Malaysia and Singapore).
Somen (Japan)
Once briefly cooked in boiling water, these delicate wheat noodles have a fine, silky texture. They are traditionally served cold with a variety of dipping sauces.
Udon Noodles (Japan)
Made simply from wheat flour and water, these off-white noodles can either be rounded or flat. They are usually eaten in soups and stews, but they also can be added to braised dishes.
Soba Noodles (Japan)
