Hey hey, can you believe it’s October already? I feel like we just got a glimpse of summer and now it’s in hibernation. Nonetheless, are you ready for cooler weather, fall festivals, and cozy dishes?! With the cooler weather, it’s time to snuggle up on the couch and bring out the slow cooker / instant pot to do all the heavy lifting for you, right? This month, I’ll be sharing with you one of many addictions: noodles. Yes, that will be a whole month of comforting noodle dishes! But first, let’s get familiar a little bit of the difference types of noodles before jumping in the noodles train. Shall we?
Vermicelli: A thin form of rice noodles; they’re clear, translucent, sometimes refer to as rice sticks. They are popular in soups, salads or stir fry. Popular dishes in Vietnamese cuisines that feature vermicelli include vermicelli crab soup (bun rieu), vermicelli with grilled pork (as a salad) or in spring rolls.
Rice Noodles: wider and thicker than vermicelli with more resistance, this noodle is made popular by Pho (Vietnamese noodles soup). Rice noodles come in difference sizes and often can be bought fresh or dried. Most rice noodles are made with rice flour as the main ingredient. Some popular dish is banh cuon (Vietnamese rice rolls), pad thai or Pho.
Macaroni: similar to pasta, macaroni is an Asian pasta but made of rice flour and tapioca flour. The tapioca flour gives it a chewy texture. Two popular Vietnamese cuisines that use macaroni is stir fry macaroni with beef and macaroni soup.
Soba noodles: translated as buckwheat noodles and made of buckwheat flour. Soba noodles have nutty flavors, are often served as cold noodles in the summer with sliced veggies and eggs.
Sweet Potato Vermicelli: potato noodles, made from potato starch, often serve as stir fried, popular dish is japchae in Korean cuisines. They have chewy texture and earthly flavors. This noodle usually is served with beef, soy sauce and tossed in a sesame oil.
Egg Noodles: Chinese types of noodles, can be found fresh or dried, are made from wheat flour and egg. They have a bright yellow color, cook very fast in boiling water. They are serve in soups like wonton soups, seafood soups, etc.
Ramen: last but not least the popular ramen, the instant noodle that every college dorm students love. They are precooked noodle block, designed to be cooked or soaked in boiling water before eating.
And there you have it, difference kinds of Asian noodles, they can be found in Asian supermarkets. I can’t wait to share with you many noodles dish this month. Stay tune!