10 best Asian noodle recipes
Recipe: Warm Soba Noodle Bowl
Recipe: Roast Duck and Mushroom Udon
Recipe: Beef Curry Udon
Fresh egg noodles (bottom), found refrigerated at Asian markets and well-stocked grocery stores, are best if quickly boiled to soften. They can be braised, steamed, stir-fried, or deep-fried. Many have yellow food coloring added.
They turn clear and slippery when cooked, which is why they’re also called “glass” or “cellophane” noodles. Excellent in stir-fries and soups.
Fresh wheat noodles (far left) come in a range of thicknesses. Add directly to soups, stews, and braised dishes.
Soak them in very hot water until tender before adding to dishes. Fresh rice noodles, found in the refrigerator section of Asian markets, can be used in place of dried, but there’s no need to soak them.
Boil them until softened but still slightly chewy. They’re very good in warm soups or cold noodle salads.
Depending on what ingredients you’re looking for, a more specialized shop is best of all; you’ll be more likely to find Japanese ingredients, for instance, at a Japanese store than at a pan-Asian one.