Written by Shawn Krajewski
Last week, I decided to accept the challenge of trying as many Asian noodles as possible. I wanted to understand the specific uses and strengths of Asian noodles when placed into different broths. Continue reading to discover what I found!
Beginning Tips
Asian noodles are similar to lots of other noodles from different cuisines. Like most other noodles, they are used in a variety of different dishes and are treated differently for different ingredients. As a result, this means that these beginning tips will also apply to most pasta noodles. My tips are: match the sauce (or broth) with the noodles; if the noodles are thicker, use a meaty stew; if they're thin, use a poultry or veggie-based soup; and if they are larger, cook them at higher temperatures.
Also, remember that when cooking, the flavors and textures should complement each other. After all, you wouldn't make a stew with a thin noodle, or you wouldn't put ketchup on top of ice cream. This extends to the ingredients you add to soups. Keep similar or complementary flavors together, and ditch the rest. (That being said, with meats like pork and beef and most vegetables, you can be a little more lenient.)
Sōmen
Somen is a very thin white Japanese wheat noodle used in many dishes, including stir-fried, salad, and soups. It is similar in shape and consistency to angel hair pasta, but it is a little softer. Somen noodles are almost like Japanese spaghetti noodles, as they are simple, tasty, and pair well with meat.
The recipe I tried for somen noodles is the one that surprised me the most. To make it, you will need a small pot, two cups of beef stock, a handful of enoki mushrooms, one-third of a package of shaved steak, and one tablespoon of beef-flavored pho soup base. First, add the beef stock and soup base into the pot and let it boil. Additionally, fill a large pot with water and let it boil. After a while, add the mushrooms and shaved steak and start your noodles. (Typically, two servings of noodles should do the trick.) By the time the noodles are done, your broth and other ingredients should be as well. Place noodles, then broth, in a bowl, and enjoy!
Udon
Thick, soft, and lovable are the words I'd use to describe Santa, but these words can also be used to describe udon noodles. Udon noodles have a unique shape, making them my favorite of all the noodles listed here. I enjoy udon's simplicity and its nice and soft mouthfeel that only a few other noodles have. One of the thicker noodles on the list, I used it in a unique recipe that is perfect for it.
The recipe: pan fry! Udon noodles are thick and sturdy enough to be placed into a pan and fried, making them perfect for pan frying. Additionally, due to their size, the oil will seep into the middle of the noodles, so consider this when making the recipe.
First, grab a frying pan and olive oil. Add a dabble of the oil into your pan and set it on high. Once it's hot, place the noodles into the pan and cook for 1 minute. Remember to occasionally flip and move the noodles to avoid burning them and to get an even cook on all sides. Next, add your choice of ingredients to the pan, such as meat or mushrooms. Continue to flip the contents of the pan for the next two minutes, occasionally adding more olive oil. When done, serve it hot or add a smidgen of soy sauce for additional taste.*
Ramen
Ramen is arguably the most popular Asian noodle and the broadest—to the point where most people often confuse other noodles with it. Ramen noodles can be used in many different dishes, from soups to standalone dishes to stir-fries. (I have even read that when raw, they can be used in burgers.) That being said, ramen is most famous for being served with broth.
Unknown to most, ramen originated in China and was later introduced to the Japanese. Ramen noodles are nearly identical to most other wheat noodles, though they possess one unique ingredient: Kansui. Kansui is an alkaline mineral mixture of potassium carbonate and sodium carbonate, and it gives the noodles their yellow tint. Ramen noodles also possess a spongy texture and are slightly more durable than the average noodle due to the Kansui.
For this noodle, I suggest making a thin broth, and especially one that is chicken-based. There is just something about chicken that complements this noodle. (Bonus points if you add corn and peas). Thankfully, I know a broth recipe that has all three of these qualities.
First, get chicken bouillon cubes, peas, and corn. Then, boil 2 cups of water, and when at full temp, add in one to two cubes (depending on personal preference) and a tablespoon of corn and peas. Though, make sure to adjust the amounts of each ingredient for your serving size. Next, you cook your ramen in a separate pot, but when it's just about finished, transfer it to the chicken broth. Enjoy!
Shanxi Noodles
Also, originating from China are Shanxi noodles. These are rice-pulled noodles and the largest on this list. Rice noodles are unique for obvious reasons; they incorporate rice into their dough and pull noodles, which are known for having their dough stretched and folded into long strands that are then turned into the shape of the noodle itself.
Shanxi noodles combine these practices to make something greater than the two. The stew recipe I created with this noodle was a combination of prior dishes I made (thematic, I know). It was incredibly simple and will be easy to follow. First, get two cups of beef stock and pour them into a pot. Let it simmer until just half of the liquid is left. Then add one portion of the cooked noodles and whatever other ingredients you want. Next, let it sit for a minute before adding one tablespoon of butter.
La Mian
Finally, we have la mian. This is the simplest noodle on the list, being yet again a soft, thin wheat noodle originating from China. The recipe to create the noodles only requires wheat, water, and salt. However, that's fine because noodles don't have to be complicated to be good. The same goes for sauces and soups. That's why I'm going to keep this recipe short and simple. First, cook two portions of the noodles in a large pot of water for 3 minutes. Next, drain the water and add soy sauce and two tablespoons of butter. And there you have it; enjoy.
The noodles listed above are far from all the different noodles Asia has to offer. There are nearly thousands of noodles, and as much as I would love to talk about each one, I don't have the time or resources to do so. So, please make my job easier by helping to catalog the noodles you try. I encourage you to be adventurous and discover something new. Maybe you’ll find your new favorite meal!
*Notes:
You can also make a soup with udon. This is just my preferred recipe.
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Which noodle are you going to try next?