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New
Food Cookbook Chapter: Noodles
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Soba
- Origin
and cultivation:
Japanese noodles made with buckwheat
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Availability: year-round
- Appearance:
brown dried noodles, fresh can be found in Japan
- Flavor:
toothsome noodles with buckwheat flavor
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Trivia: other colors exist where the noodle is flavored with green tea,
yams or pumpkin
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Recipes:
Cold
Soba with Dipping Sauce Teriyaki
Chicken with Crispy Soba Noodles ••••••••
Udon- Origin
and cultivation:
Japanese noodles made with wheat flour
- Availability:
year-round, often sold frozen especially in Japanese groceries
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Appearance: thick
white noodles
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Flavor: mild
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Trivia: brought
to Japan from China over 1,000 years ago
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Recipes:
Udon
Soup ••••••••
Saifun- Also
known as: Mung Bean
Threads, Cellophane Noodles, Bean Threads, Silver Noodles, Jelly Noodles, Fen
Szu, Sohoon or Tanghoon
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Origin and cultivation: popular
in China and Southeast Asia, made out of mung bean starch
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Availability: year-round
especially in Asian groceries
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Appearance: appear
translucent white when dry, transparent if boiled and Styrofoam if fried
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Flavor: flavorless
and will absorb whatever they are served with
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Trivia: will puff
up many times their size when fried
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Recipes:
Fried
Saifun Spaghetti Bruschetta Saifun
Stir Fry ••••••••
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
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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
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Recipes:
Jap
Chae | |
