The availability of delicious noodles items is everywhere, from street vendors to big restaurants. In Asia, they are one of the most versatile food items found. Noodle dishes are not only food items, but they are also the symbolization of happiness, health, friendship and commitment. There are three main types of Asian noodles. They are wheat noodles, rice noodles and glass or cellophane noodles. The sweet, salty and earthy flavours have made these noodles popular in many countries including the United States and India. There are various ways in which noodles can be served, like in broth, stir-fried, deep fried as well as either cold or hot. The chefs in the best Chinese restaurants in Kolkata prepare various tasty dishes from noodles.
Wheat Noodles
In the whole world as well as in Asian Noodles, wheat is the most popular grain used to make noodles. Wheat flour and egg are used in the preparation of Asian wheat noodles just like Italian pasta. Asian egg noodles are made by pulling and stretching the noodles whereas the making of Italian pasta involves rolling and slicing the dough. In comparison to Italian pasta, Asian noodles are springier and bouncer.
Lo Mein and Chow Mein
Lo mein and Chow mein are the most common types of Chinese wheat noodles. The thickness of these two types of noodles is closer to 1/4th of an inch. Both of them are cylindrically shaped and are made with wheat flour and egg. They are available in both fresh and dried varieties. Stir-fried meat and vegetables and sauces are used in the preparation of them. Lo mein noodles are soft and chow mein noodles are crispier. These are used in almost all top Chinese restaurants.
Rice Noodles
The second type of Asian noodles comprises of rice noodles. Rice noodles are available in all kinds of lengths and widths and they are made from rice starch. In almost every Asian and Southeast Asian country, these noodles are used in preparing various dishes. The texture of the wider and thicker varieties is firm and springy. The flavours of the sauces or broths served with the noodles get absorbed in them. The varieties of dried rice noodles are far more than the fresh ones. The 1/4th-inch rice noodles are used to prepare a classic Thai stir-fried noodle dish ‘Pad Thai’.
Glass Noodles
A broad category of noodles made from any other starch except wheat or rice consists of glass noodles or cellophane noodles. The most common of them are mung bean noodles, tapioca starch noodles and sweet potato starch noodles. The starches are secluded from their original sources so that no taste passes to the noodles from these sources. These threadlike noodles are much thinner. These noodles take on a glassy, nearly transparent look and that’s why they are called glass or cellophane noodles. They are often served in stir fries as they generally have a springy texture.
