New Food Cookbook Chapter: Noodles

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Soba

• Origin and cultivation: Japanese noodles made with buckwheat
  
• Availability: year-round
  
• Appearance: brown dried noodles, fresh can be found in Japan
  
• Flavor: toothsome noodles with buckwheat flavor
  
• Trivia: other colors exist where the noodle is flavored with green tea, yams or pumpkin
• Recipes:

Cold Soba with Dipping Sauce

Teriyaki Chicken with Crispy Soba Noodles

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Udon

• Origin and cultivation: Japanese noodles made with wheat flour
  
• Availability: year-round, often sold frozen especially in Japanese groceries
  
• Appearance: thick white noodles
  
• Flavor: mild
  
• Trivia: brought to Japan from China over 1,000 years ago
  
• Recipes:

Udon Soup

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Saifun

• Also known as: Mung Bean Threads, Cellophane Noodles, Bean Threads, Silver Noodles, Jelly Noodles, Fen Szu, Sohoon or Tanghoon
  
• Origin and cultivation: popular in China and Southeast Asia, made out of mung bean starch
  
• Availability: year-round especially in Asian groceries
  
• Appearance: appear translucent white when dry, transparent if boiled and Styrofoam if fried
  
• Flavor: flavorless and will absorb whatever they are served with
  
• Trivia: will puff up many times their size when fried
  
• Recipes:

Fried Saifun Spaghetti Bruschetta

Saifun Stir Fry

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Dang Myun

• Also known as: Glass Noodles, Oriental Style Noodle, Korean Vermicelli, Tang Myun, Tangmyun, Sweet Potato Vermicelli
• Origin and cultivation: popular in Korea and made out of sweet potato starch
• Availability: year-round especially in Korean groceries
• Appearance: grayish clear when dry and once cooked
• Flavor: flavorless and will absorb whatever they are served with
• Trivia: the primary ingredient in the Korean noodle dish Jap Chae
  
• Recipes:

Jap Chae