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How to Cook Different Noodle Types

How to Cook Different Noodle Types-tips-calories-nutrition facts

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Fresh Rice Noodles:


Fresh rice noodles come in a variety of widths and are located in the refrigerated section of Asian and some general supermarkets. Keep them for only a few days in the refrigerator. To prepare, soak noodles in hot to boiling water for 1 minute, separating them gently with a fork. Drain and use as recipe requires. Calories: 120 Kcal

Dried Rice Noodles:

How-to-Cook-Different-Noodle-Types-Dried Rice Noodles-tips

Dried rice noodles range in thickness from thin threads (vermicelli) to flat ribbons or rice sticks. Vermicelli noodles need to be cooked in boiling water for 2 minutes. Thicker noodles need 3-4 minutes before draining. Be sure to test noodles frequently as they should be firm, especially if you are adding them to a stir fry or cooking them further in a recipe. Calories: 207 Kcal

Dried Egg Noodles:

How-to-Cook-Different-Noodle-Types-Dried Egg Noodles-tips

Dried egg noodles are available in a variety of thicknesses and need to be boiled until just tender. Drain and add to recipe as required. Calories: 279 Kcal

Fresh Egg Noodles:

Fresh Egg Noodles-How-to-Cook-Different-Noodle-Types

Fresh egg noodles are available in many different thicknesses and shapes in Asian supermarkets. Boil them in water for 2 minutes before adding to a stir fry. Calories: 220 Kcal

Hokkien Noodles:

Hokkien Noodles-How-to-Cook-Different-Noodle-Types-tips

Hokkien noodles are round, yellow wheat noodles available from the refrigerated section of Asian and general supermarkets. Place noodles in a bowl and cover them with hot to boiling water. Soak for 1-2 minutes or until noodles have softened. Drain noodles and use as recipe requires. Calories: 170 Kcal

Udon Noodles (Fresh and Dried):

Udon Noodles-Fresh and Dried-How-to-Cook-Different-Noodle-Types-tips

Udon noodles are soft, creamy, buff-colored Japanese wheat flour noodles. They are usually boiled in stock or soup broth and served as an informal, warming snack. They are readily available dried in bundles and you can also find them fresh in some Asian supermarkets. Calories: 160 Kcal

Cellophane Noodles:


Cellophane noodles or bean starch noodles are made from the starch of mung beans and come as vermicelli or as flat, wide noodles. They are difficult to cut and separate when dried, so buy them in small bundles if possible.
They need to be soaked in boiling water for 10 minutes or until soft, and then drained. (This method allows you to cut the noodles into shorter lengths.) You can also deep fry them straight from the packet. Calories: 351 Kcal

Soba Noodles:


Soba noodles are Japanese noodles made from buckwheat. Sometimes wheat flour is added as well as flavorings such as green tea, shiso leaves and black sesame seeds. Calories: 113 Kcal

Ramen Noodles:


Ramen noodles are used extensively in Japan, although they are Chinese in origin. They can be purchased fresh but are much more readily available dried. They are used in Japanese noodle soups. The fresh noodles need to be boiled until they are tender before being added to a soup. Most dried ramen noodles are instant and only need boiling water poured over them to be cooked. Calories: 350 Kcal

Somen Noodles:

Somen Noodles-How-to-Cook-Different-Noodle-Types

Somen noodles are fine white Japanese noodles made from wheat and water or egg yolk. These noodles are often cooked lightly in boiling water and served cold with a dipping sauce or in soups. Calories: 356 Kcal

Shanghai Noodles:

Shanghai Noodles-How-to-Cook-Different-Noodle-Types

Shanghai noodles are soft, flattish, fresh wheat noodles. You’ll find them in the refrigerated section of Asian supermarkets. They have a firm texture when cooked and are used in Chinese soups and stir fries. Calories:
124 Kcal