Noodles made from a flour and water paste are common to many cuisines around the world. Asian countries, it is now realized, have an ancient tradition of pasta making even older than that of the Italians. Flours vary in the making of Asian pasta, as do shape and size, but the techniques of making and using Asian pasta differ very little from European methods.
Asian Noodles
Made from a variety of flours, these come in a myriad of shapes, colours and sizes.
Cellophane noodles: Made from ground mung bean flour, these are translucent, very fine shreds. Available dried, they only need soaking before eating. They can also be deep-fried dry.
Egg noodles: Looking like compressed bundles of tagliatelle, these are made from wheat flour and egg. Available fresh and dried, in different thicknesses, they can be boiled, boiled and stir-fried, or added to soups.
Rice noodles: Made from rice flour, these are cut in thick or thin strands, Available dried, they only need soaking before eating, but can also be deep-fried dry.
Rice sticks: Made from rice flour, these are cut like fettuccine. Available fresh and dried, they only need soaking before eating, usually in soups and salads.
Soba noodles: Cut like linguine, these Japanese noodles are made from buckwheat flour. Available fresh and dried, they are mainly used in soups.
Spring roll wrappers: Squares of paper-thin dough made from wheat flour and water. They tear easily, so should be handled with care. Available fresh and frozen.
Wonton wrappers: Sold in 7.5-cm squares, these are made from wheat flour and egg. Available fresh and frozen.
