Noodles (main dishes)

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)