Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Rice sticks

Egg noodles

Rice noodles

Japanese transparent noodles

Somen (Japanese white wheai noodles)

Soba (Japanese buckwheat noodles)

Chinese transparent noodles

Noodles are sold dried. They are usually made from wheat flour, and may or may not contain eggs (unlike commercially made Italian pasta, which never contains eggs). They are a particularly popular feature of Oriental cookery, where they are probably best known for their use in chow mein dishes. Usually, noodles are made from wheat flour and eggs, but they can also be made from rice flour, buckwheat (as in the Japanese soba noodles), soya beans (Japanese harusame noodles), and all manner of starchy substances such as arrowroot. They can also be made from mung beans, in which case they will need soaking before cooking, and will have a gelatinous texture when cooked.