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Agar-agar noodles
There are strips of agar-agar
gelatin, which are usually served cold in a salad.
Before using, soak them in boiling water until
they're soft.
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Bean curb
skin noodles
These Chinese noodles are made from yuba, the skin
that forms on soy milk when it's heated. They're
chewy and very nutritious.
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Mung bean
vermicelli= cellophane noodles = fen si
(Chinese) = soo hoon (Cantonese) = su un
(Indonesian) = woon sen (Thai) = bun tao
(Vietnamese) = tanghoon (Malaysia)
Also known as transparent noodles.
bean thread vermicelli or glass noodles, these very
fine, rather brittle strands are made from green
mung beans, which are the same beans as those used
for sprouting. Although very thin, the strands are
firm and resilient, and they stay way when cooked,
never becoming soggy, which doubtless contributes to
their popularity. These slender, gelatinous noodles
are widely used throughout China and South-east
Asia. This dried bean threads are almost tasteless
unless cooked with other strongly flavored, foods
and seasonings, but they have a fantastic texture.
They are not served solo, but are always used as an
ingredient in a dish , most notably in vegetarian
cooking and in hot pots, as well as in Vietnamese
spring rolls. They are only available dried. In
Japan cellophane noodles are called harusame, which
means "spring rain".
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Korean
sweet potato vermicelli
A Korean specialty, these dried
potato starch noodles are fine, green-brown,
translucent and long. These chewy noodles are made
from sweet potato starch. Before using, soak them in
hot water for about 10 minutes, then add them along
with some broth to stir-fries. Once cooked, they are
plump and gelatinous. Overcooking will cause them to
break down and become gluggy.
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Shirataki
=
yam noodles = devil's tongue noodles
This popular Japanese noodles are a
form of konnyaku, a rubbery, gelatinous substance
derived form the tubers of the devil's tongue
plants, which is related to the arum lily. The
noodles come in white or black versions; black is
preferred for sukiyaki. Look for them in Japanese
markets, either in cans or fresh in plastic bags in
the refrigerated section. Drain and cook the noodles
before using.
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Soba
=
Buckwheat noodles
These chewy Japanese noodles are
popular at soup counters in Tokyo. They're made with
a blend of wheat and buckwheat flours, the more
buckwheat the better. They're often sold fresh in
Japan, but foreigners usually have to settle for
dried. Soba comes in different widths and flavors,
including dark green variety called cha-soba (tea
soba), which is made of buckwheat and green tea, and
yamaimo soba, flavored with yams. Cook them for
about 3 minutes. Korean cooks use buckwheat noodles
too, preferring a very thin variety, which called
neang myun are made with buckwheat flour and potato
starch. They're usually served cold, but sometimes
added to soups.
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Tofu
noodles =
bean curd
noodles = soy vermicelli
These chewy noodles look like a pack
of rubber bands, but they're made from compressed
tofu and packed with protein and nutrients. They're
usually served in salads, soups, or stir-fries. Look
for them in the refrigerated or frozen foods section
of Asian markets. dried tofu noodles are also
available; Before using, soak them in water mixed
with baking soda until they soften, then rinse.
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