POPSUGAR FitnessSource: From Ramen to Udon: An Asian Noodle Primer
Few foods are more versatile, come in a greater variety of styles, or are more prized in Asian cuisine (and our kitchens) than the noodle. Ranging in style from translucent, almost-rubbery cellophane noodles to fat, chewy udon noodles (and near everything in between), there's a noodle for every cuisine and palate. Keep reading for a breakdown of the most common types across Asian culture.
- Soba: Soba - earthy, chewy Japanese buckwheat noodles - are frequently consumed chilled or at room temperature in noodle salads or with a chilled dipping sauce (as pictured). Soba are sold dried and are typically made from a blend of buckwheat and wheat flour (ranging from 10-90 percent buckwheat), as buckwheat is nonglutinous and can be difficult to work with, though 100 percent buckwheat soba noodles are available as well.
- Cellophane Noodles: Often referred to as glass or bean thread noodles, cellophane noodles are composed of mung