Noodles and Wrappers

These are Asian forms of pasta, produced by making a dough of flour, water and salt (and sometimes egg), rolling it into thin sheets, cutting these into long, thin ribbons or other shapes, and drying. Instant noodles are now a huge Industry throughout most of Asia, but, as with any pasta, high quality comes only from the best Ingredients. Always buy dry noodles Imported from the country where that particular type of noodle originated. From China, we get egg noodles, wonton and spring roll wrappers, and cellophane (also called glass) noodles, made from mung bean flour. Most rice noodles (i.e. made from rice flour), Including rice sticks and rice – or glass – vermicelli, and rice paper wrappers, come from Thailand or Vietnam. Japanese noodles (e.g. soba noodles) must be made in Japan. Dried noodles in sealed packets can be stored for a long time, but will gradually lose flavour and texture after their best-by dates. Beware of labels stuck on Asian noodles by Western importers, as these often have erroneous Instructions on how to cook the contents.