Soba
Buckwheat noodles. When cooking dried noodles, quickly chill boiled noodles in cold water and rub them with hands until sliminess on the surface disappears. Rinse well by changing water until water runs clear.This process makes a huge difference in texture and taste when served either cold or hot.
Udon
Wheat noodles. Dried udon tastes much better than cooked and refrigerated (frozen) noodles at grocery stores. When cooking dried udon, follow the same process as soba preparation above.
Somen
Thin wheat noodles.
Hiyamugi
Thin wheat noodles that are slightly thicker than somen.
Chuka soba
Japanese-style Chinese noodles.
Mei fun rice sticks
For Chinese dishes.
Gkuay dtiow rice noodles
For Thai dishes, including phad thai and phad khee mao.
(Last updated: May 14, 2018)
No comments:
Post a Comment