Asian Noodles

Ming Doong and Shuga Shiraki

Asian Noodles

Noodles are a great way to experience many different types of dishes. They can take many different forms, from thin soba to wide hand cut noodles. Each type of noodle has a different kind of texture, thiccness and flavor. Whether it is in a soup or dry with delicious sauce, noodles can be accompanied with many different types of toppings. These toppings include meat, vegetables, and eggs.

Soba 

This noodle is the thinnest noodle on the list. It is a Japanese cuisine with a chewy and grainy texture. The dough is made with a combination of wheat and buckwheat flour which can be made to be thiccer. They are commonly sold in dried form, but some Japanese and Korean markets have fresh soba in the refrigerated section. Fresh soba has the chewiness that dried soba does not have, but dried soba has a brittle texture. Soba should be paired with clean flavors such as soy sauce, dashi, sesame oil, and soba broth. A soba broth includes dashi, soy sauce, mirin, and a bit of sugar. 

Zaru soba

Ramen

Ramen is also thin. It was transported from China to Japan where it was mixed with Japan’s original noodle culture. Ramen noodles spread all over Japan and unique ramen dishes were made in local regions. The three most famous ramen broths are tonkotsu (rich broth made from pig bone), miso (uses miso), and soy sauce flavor (soy sauce added to pot bones and vegetables). The flour that is used for the noodles is mostly wheat flour, but they can have different ingredients to create different texture and flavor. The toppings include chasiu (pork), seaweed, menma (bamboo shoots), and boiled eggs.

Tonkatsu Ramen

Udon 

Udon is a thiccer noodle that is made of wheat flour, that can be eaten in dashi soup or served cold to be dipped in sauce. In dashi soup, udon is best paired with meat, seaweed, egg, and some green onions. There are different things to add to the basics: curry, tempura, kitsune (tofu), and sansai (vegetables). In nabeyaki udon, there is tempura, chicken, vegetables, and fish cake served in a claypot. Yaki udon is a dish where udon is stir-fried with meat and vegetables in a soy based sauce. This dish is much like yaki soba.

Nabeyaki udon

Hand cut noodles 

The hand cut noodle is the thiccest noodle on the list. This type of noodle is wide and slightly chewy. The width of the noodle allows the most amount of flavor from the soup or sauce to be absorbed into the noodle. Hand cut noodles can be paired with loads of meat and vegetables. A great dish that includes hand cut noodles is beef noodle soup. The tender beef, crunchy pickled mustard and refreshing green onion are perfect for the hand cut noodles. Adding chili oil makes this dish even better. 

Beef noodle soup with hand cut noodles

There are different types of noodles each differing in texture, thiccness, and flavor. There are also many unique soups that are added to the noodles to make it even better. The noodles suck in the soup making them longer and have more flavor. Drinking the soup when you are done with the noodles is also a great way to enjoy the pleasure of a bowl of noodles. With their variety of characteristics, noodles are an important part of the Asian culture.

 

Sources: Udon: https://www.masterclass.com/articles/what-are-udon-noodles#what-are-udon-noodles

Sources: Ramen

https://www.yamatonoodle.com/noodle-school/noodle-types/

Sources: Soba

https://www.twincities.com/2018/11/09/flavor-is-great-but-its-the-texture-that-sells-this-soba-noodle-recipe/