Asian noodles
Though some Asian-style
NOODLES are wheat-based, many others are made from ingredients such as rice flour, potato flour, buckwheat flour, cornstarch and bean, yam or soybean starch. Among the more popular are China's
NOODLES/Detail.aspx">CELLOPHANE
NOODLES (made from mung-bean starch), egg
NOODLES (usually wheat-based) and
NOODLES/Detail.aspx">RICE-FLOUR
NOODLES, and Japan's
HARUSAME (made with soybean, rice or potato flour),
RAMEN (wheat-based egg
NOODLES) and
SOBA (which contain buckwheat flour). Other Asian countries, including Korea, Indonesia, Thailand, Vietnam and the Philippines, have their own versions of the venerable noodle. Asian
NOODLES can be purchased fresh and dried in Asian markets; some dried varieties can be found in supermarkets. Throughout Asian cultures
NOODLES are eaten hot and cold. They can be cooked in a variety of ways including steaming, stir-frying and deep-frying. See also
NOODLES.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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