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Recipes using Asian noodles?

For Christmas, per my request, I asked for several various types of Asian noodles. Where I live, the variety is not as good as a major city with Asian supermarkets. (This is the reason I asked for a nice variety of different types of noodles...) Now I'm trying to find out some good recipes to use them in, or a website that has recipes using different types of noodles. I realize that I could just make up a stir fry and mix them in, but I'd like to see what all I can do with them. This is the list of noodles that I received (names taken directly from packages):

Fuzhou Dried Noodle Slice
Ruonan (brand) Noodles - some kind of wheat noodle, but not soba
Rice Stick
Bean Vermicelli
Vegetarian Noodles
White Rice Cake Noodles

Thanks for your help!

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    1. I like to use mung bean noodles to make Chop Chae even though I think sweet potato starch noodles are more traditional. I use the recipes from my Madhur Jaffrey cookbooks (I have two from her, one vegetarian and one with meat) but this one is similar (and I love her blog): http://www.maangchi.com/recipe/japchae

      1. White Rice cake noodles and rice stick do well stir-fried in whatever sauce you prefer.

        The thinner noodles you have can be put into thing, brothy soups with meat or dumplings.

        Basically, when dealing with rice-or-mung-bean based noodles, thicker noodles = stir-fried and thinner noodles = soup.

        1. Rice and mung bean noodles are going to be used rather similarly. Both should be reconstituted with just enough hot water to soften and then drained thoroughly so they don't get soggy.

          You can fry the unsoaked rice noodles so they puff up a bit and get crunchy and use those as a garnish or for salads. You can also use the reconstituted noodles as a filling for summer rolls. You could lightly dress the noodles with fresh herbs and stir fried meat and vegetables for a take on Vietnamese bun. Or toss them with cooked shrimp, vegetables and peanut sauce for a cold salad. My personal preference is to pan fry as in pancit bihon, or Singapore style noodles, taking care not to use too much oil in the pan. If you like sweets, you can also cook the noodles in milk and sugar with cardamom and a touch of rose water.

          1. I love the Thai dish Yum Woon Sen Gai for mung bean / vermicelli. For the rice cake, you could try Duk Guk (Korean soup dish).