Noodles

Noodles are the Oriental equivalent of pasta and have been eaten there for thousands of years. Unlike pasta, which is made in a variety of shapes, noodles are usually only made in strands; however, these strands can vary widely in width, length and colour.

They may also be made from a range of different ingredients, including wheat flour, rice flour, mung bean flour, tofu, soybean flour and arrowroot starch. Some, although not many, also include eggs. The ingredients used to make the dough affect the colour of the final noodle, and they may be translucent or opaque white, cream, yellow, beige or brown.

Noodles may be eaten hot or cold either in stir-fries, soups, salads or other Oriental dishes, providing a soft, crunchy, rubbery or chewy texture to the dishes they are added to.

In this section, you'll find a guide to the range of Oriental noodles available, along with information on how they may be cooked and used.