NOODLES

Bean thread noodles (cellophane noodles/ bean thread vermicelli/ glass noodles) are a type of transparent Asian noodle made from mung bean starch, water, and sometimes also other ingredients such as potato starch and canna starch. Generally sold in dried form, boiled or soaked to reconstitute, then used in soups, stir fried dishes, or spring rolls. When dried, the noodles are generally clear or a translucent light gray or brownish-gray color.

Egg noodles made from egg and wheat flour, these pale yellow noodles come in a variety of thickness and shapes; it can be flat or round, and are usually coiled into round ball or square packages. It is widely available in dried form and fresh.

Hokkien noodles also known as stir-fry noodles; fresh noodles resembling thick, yellow brown spaghetti needing no pre-cooking before being used.

Misua, also spelled mee sua or miswa , is the Min Nan name for a very thin variety of salted wheat noodles. Misua are cooked during important festivities, and are eaten among the Chinese community in China, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Misua signifies long life in Chinese culture, and as such is a traditional birthday food.

Rice noodles come in many shapes and sizes, but they can be roughly classified as thin, medium, and wide. Before using rice noodles, soften them in hot water. This will take anywhere from a few minutes to a half hour, depending upon the thickness of the noodles. After it softened, boil or stir-fry them briefly, usually not more than a minute.
* Thin rice noodles (rice vermicelli/ bihun -Hokkien) are used in soups, salads, and spring rolls.
* Medium noodle are the most versatile, and can be used in soups, stir-fries, salads, or as a bed for meat or fish.
* Wide noodles (kway teow/ ho fun - Chinese) are best used in soups, stir-fries, and braised dishes.

Soba noodles is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Soba comes in different widths and flavors, including green cha soba, which is flavored with green tea, and yamaimo soba , flavored with yams

Somen noodles are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter.

Udon noodles is a type of thick wheat-based noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in a mildly flavored broth, in its simplest form as kake udon , served in kakejiru made of dashi, Japanese soy sauce (shoyu), and mirin but it can be use for stir-fry as well.