By Ching-He Huang
A type of pasta made with flour and water and sometimes eggs, cut into thin strips. The strands come in numerous shapes and sizes and can be fresh or dried. Noodles are used extensively in Far Eastern cuisine to accompany soups, sauces and stir-fried dishes.
'Dragon prawn' noodles
Chilli crab with egg noodles
Five-spice duck breasts with honey and soy
Malaysian-spiced noodles with tofu
Speedy miso noodles with soft boiled egg
Seedy sesame noodles with peas and broad beans
Khao soi noodles
Noodles are made from flour that is the staple food of the area, so they can be made from wheat flour, mung bean flour, buckwheat flour, potato flour or rice flour. Chinese egg noodles, made with wheat flour, can be used in soups, stir-fries or in sauces for dishes using shredded meats, prawns or vegetables. Mung bean flour is used to make thin bean cellophane noodles which can be served as a noodle dish with a sauce or served with rice. Rice noodles are used in soups or in meat and vegetable sauce dishes. They are perfect store cupboard ingredients – quick to cook and very versatile.
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