Noodle guide
Hokkien and vermicelli noodles
Udon and thin egg noodles
Photography by Craig Wall
Rice stick and soba noodles
In this month's issue
Super Food Ideas - September 2013
With a new look, 54 tested and trusted recipes, a special price of $2.99 and the opportunity to win 1 of 10 Brita 3-way filter taps, there's so much to celebrate about our July issue.
Food editor Kim Coverdale shares some noodle wisdom.
Hokkien
Hokkien noodles originate in China and are usually made from egg. They are a fresh, medium-sized noodle and work well with Chinese and Thai flavours.
Vermicelli
The thinnest form of noodle, these dry rice noodles are used in many countries in Asia, including Vietnam, Thailand and China.
Udon
Udon noodles from Japan are thick, white noodles made from wheat. They can be served hot or chilled.
Thin egg
Made from wheat and egg, these noodles are a staple of Chinese cuisine. They soak up flavours well
so are extremely versatile.
Rice stick
These thin rice noodles are used in soups and salads. The noodles come dry and are used in Thai cooking.
Soba
Made from buckwheat flour, soba noodles are Japanese. They can be served chilled with a dipping sauce or can soak up the flavours of a hot bowl of soup.
Source
Super Food Ideas - September 2013 , Page 18
Author
Kim Coverdale
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