Making miso soup from scratch is way better than using those instant miso sachets, although they’re great if you’re in a hurry. The secret to awesome homemade miso soup is the dashi stock. It’s super easy to make once you’ve grabbed your ingredients from an Asian grocery store. And here’s my hot tip: remember to keep the stock at a gentle simmer because boiling it too hard can make the kombu taste bitter.

The post Classic Miso Soup appeared first on Marion's Kitchen.

The post 15-Minute Creamy Korean Chicken Ramen appeared first on Marion's Kitchen.

The post Leftover Chicken Pho appeared first on Marion's Kitchen.

These are the noodles you NEED in your life

Noodles are the backbone to a lot of Asian dishes… something I’m very happy about as I can’t get enough of them! So what are the different types of noodles commonly used? Here’s my quick guide to my favourite varieties.

PRINT THIS

There are so many different types of Asian noodles out there – which is great news if you’re as much of a noodle-lover as me! But with great variety can often come great confusion. Which noodles are the right type for salads? And which noodle is best for stir-frying? What about noodle soups? To get you cooking with confidence, here are some quick tips about my favourite kinds of popular Asian noodles, how to prepare them and what dishes they work best in. And, for all you die-hard fans out there, you can even try and make homemade Chinese noodles or make your own rice noodles from scratch!

Prefer your info in video form? Then watch my handy guide to noodles here!

What are the different types of noodles?

There are an eye-watering amount of types of noodles out in the ether. Here, I’ll concentrate on the main types of noodles it helps to be familiar with, such as egg noodles (common in Chinese cuisine), rice noodles (often  used in Vietnamese cuisine and Thai cuisine), and wheat and buckwheat noodles, like ramen, udon and soba noodles, which are popular in Japanese cuisine. 

What types of noodles are gluten free?

If you’re gluten intolerent, you can still enjoy noodle recipes. Rice noodles are typically gluten free since they’re made with rice flour and not wheat flour. Always check the packaging to make sure things are suitable for you.

Glass/cellophane noodles

When cooked, these turn beautifully translucent and take on heaps of flavour. Don’t be tempted to boil them: just pop in some warm water for five minutes and they’re ready. Try them in pad woonsen, glass noodle salad or my ‘Ants climbing a tree’ noodles.

Rice stick noodles

Perfect in pad Thai, the secret to avoiding rice stick noodles going all gluggy and clumping together is to soak them in room-temperature water to soften them BEFORE you cook them. Prepped this way, they’re nice and strong when cooked, so great for stir-fries and soups.

Pad Thai is one famous dish that uses rice stick noodles.

Rice vermicelli noodles

A skinnier version of the rice stick noodles, rice vermicelli are great in salads. Soak them in some just-boiled water for a couple of minutes then, if you’re using them cold, rinse them until they’re cool to the touch to stop them cooking further. I also like to use them hot in Singapore noodles and in my One-pan Filipino ‘pancit bihon’ noodles.

Udon/ramen noodles

Both these varieties are thick and chewy noodles that hail from Japan, and are usually bought pre-cooked in vacuum-sealed packs. You just need to refresh them before cooking by dropping them in boiling water for just under a minute. They don’t need long so keep a close eye on them – no getting lost in your Instagram feed and forgetting about them!

These Sichuan Bang Bang Chicken Noodles feature chewy udon – delicious!

Hokkien noodles

Hokkien noodles are a variety of egg noodle I like to use, and they’re really popular in Malaysian and Singaporean cuisines. They usually come vacuum-sealed (or you can pick them up fresh from an Asian grocer) too, so a quick refresh is all it takes. Delicious and bouncy, they’re ideal in stir-fries like Hokkien Mee or my Special Hokkien Noodles.

Fresh egg noodles

Head to your Asian grocer for these bouncy beauts – they’ll be in the fridges and are well worth seeking out. They don’t need a long cook at ALL. Simply add to some boiling water and cook for about 2 minutes – you still want them to have some bite to them as many dishes typically finish them off in a hot wok. It can help to cut them into more manageable lengths (don’t tell my Asian ancestors!), then using a pair of tongs to ‘shake’ them in the water as they cook. This will help separate the noodle strands. 

Flat rice noodles

Soft, flat and pliable, these wide white noodles are used in the famous Thai stir-fry, Pad See Ew. You can pick these up in your local Asian grocer, but if you’re feeling adventurous, why not make your own? My recipe for homemade rice noodles is actually way easier than you might think, so don’t be shy – give it a go! If you buy store-bought, just give them a super-quick refresh before you start stir-frying so that they separate.

 

And there you have it: a super-simple, quick guide to some of the most popular noodle types. Enjoy!

Spicy Peanut Dumpling Noodle Soup

Sticky Honey Prawn Noodle Salad

Thai Chicken & Gravy Noodles ‘Rad Naa’

Thai Chicken Noodle Soup

Yakisoba (Japanese Stir-fried Noodles)

Thai Pad See Ew Noodles

What is the most popular type of noodle dish?

Noodle dishes are super popular all throughout Asia, but the way each cuisine uses noodles is unique to that area. For example, Japan is well known for ramen, Vietnam is known for its pho (which uses dried rice stick noodles) and China is particularly known for its spicy Dan Dan Noodles, which use Chinese thin wheat noodles. Thailand is another country known for its noodle dishes, in particular Pad Thai, which uses dried rice noodles. There is no one ‘most popular’ noodle dish – they’re all just too good! 

What are the 3 types of noodles in Japan?

Japanese cuisine has three main types of noodles that are super popular in a number of Japanese dishes. There are udon noodles, thick wheat noodles, ramen noodles, also wheat noodles and finally soba noodles, which are thin, straight noodles made of buckwheat. 

Spicy Peanut Dumpling Noodle Soup

Sticky Honey Prawn Noodle Salad

Thai Chicken & Gravy Noodles ‘Rad Naa’

Thai Chicken Noodle Soup

Yakisoba (Japanese Stir-fried Noodles)

Thai Pad See Ew Noodles

Tags:

Ingredients • Noodles • Salads • Soups • Stir-fries • Tips

APPEARS IN THESE

Collections

Noodles

Stir-fries

Salads

Soups

Popular on Marion's Kitchen

It’s me, the Thai dinner party menu of your dreams

The best Indian recipes we know how to make

How to transition to cooking with a wok

Thai vs Vietnamese salad: Similar ingredients, hella different vibe

The post These are the types of noodles you NEED in your life appeared first on Marion's Kitchen.

The post Classic Thai Wonton Chicken Noodle Soup appeared first on Marion's Kitchen.

The post Rice-cooker Thai Chicken Noodle Soup appeared first on Marion's Kitchen.

The post Rice Cooker Miso, Mushroom and Kale Oatmeal Congee appeared first on Marion's Kitchen.

The post 15-Minute Japanese Curry Ramen appeared first on Marion's Kitchen.

The post Singapore Lor Mee (Braised Pork Noodles) appeared first on Marion's Kitchen.

The post Katong Laksa appeared first on Marion's Kitchen.

The post Sichuan ‘Chongqing’ Noodle Soup appeared first on Marion's Kitchen.

The post Teriyaki Chicken Udon Noodle Soup appeared first on Marion's Kitchen.