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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).

            1. punky, what you're inquiring about has a whole genre of cookbooks about it, especially in recent years as the subject has become more mainstream in North America.

              A good and quite forward-looking pan-Asian cookbook that I've used with success, which includes general tutorial info about seven major regions in east Asia, their noodle types and cooking styles (and many pictures of different noodles) is Linda Burum's _Asian Pasta_ (1985, ISBN 0943186234 in paperback, a quick google of "ISBN 0943186234" finds many offers of used copies online). Burum helped to popularize what is now a more widely written recipe genre.

              1 Reply
              1. re: eatzalot

                I'm going to look into this. Thanks! :)

              2. One of my most cherished ways to use rice sticks or any rice noodle is to make any well sauced noodle-free stir fry dish, then just before serving, drop the rice sticks/noodles into a saucepan of VERY hot peanut oil and stand back! When the oil is the proper temperature, they explode on hitting the oil into these huge crystaline crunchy noodle fantasies that are deliciious! The magic is piling them on your plate or into a bowl, then topping them with the well sauced stir fry. In hardly any time at all, the sauce will cause the airy noodles to revert to a boiled noodle texture and look while the unsauced portions stay airy and crunchy crisp! I love them this way and thought I had discovered this all by myself until, through the years, I shared it with several Asian friends. They looked at me like I had just discovered water and said their families do it at home all the time. So why don't restaurants do it? It is FABULOUS!!!

                6 Replies
                1. re: Caroline1

                  Lots of Chinese restaurants do it and have done it for ages, mainly with just the thin rice noodles Perfect use of a large, hot wok full of oil, really.. The thicker ones obviously would not puff up as easily or quickly.

                  1. re: yfunk3

                    Try the thicker ones. They puff up even better! But they have to be RICE, not flour! And I don't know where you live, but I think that in all of the Chinese restaurants I've ever eaten in -- California, Nevada, Texas, New Mexico, St. Louis, Mississippi, Liverpool (UK), Wiesbaden, Mexico, Istanbul, Athens, and a few other places I don't recall) only ONE of them served the deep fried rice noodles, and it was a tiny hole in the wall joint in El Paso with really good food.

                    1. re: Caroline1

                      Hmm...I've eaten mainly in Chinese (Cantonese) restaurants in the NYC/Philly/NJ area, so yeah, maybe it's due to local Chinese population and such. My parents also made it a lot when they used to have their own restaurant, so it's a very common thing to do, to puff up the rice noodles.

                      I'm not big on deep frying in my own kitchen (due to numerous factors. Good for my health, bad for my soul :o), but it'd be interesting to try the thicker noodles. Have never heard of puffing the thicker ones up, though I suppose the only difference between the thicker rice noodles and those shrimp chips is the shrimp flavor.

                      1. re: yfunk3

                        Flavor and the shape. '-) I use the fat and wide very long rice noodles that come dried in a bundle that is rolled up like a skein of yarn. I'd tell you the brand names but they're not in English. But you're right. A texture is the same as shrimp chips, but I like the flavor of the plain noodles much more. The change in texture is fun to watch. So much so that I always end up with a LOT of left over noodles. They make great "munchies."

                      2. re: Caroline1

                        Look for Mee Krob/Mee Grob in Thai restaurants or cookbooks. It's a classic dish that you'll find in the appetizer section of menus. Many places don't offer it, probably because of the mess and expense involved in the large quantity of oil.

                        1. re: greygarious

                          Just about any restaurant, Asian or otherwise, has a large container of some sort of boiling oil on hand all the time, so I doubt that the rice noodle frying is the deterrent. I've looked up several Mee Krob recipes, and that may be the "do I really want to bother" deterrent to adding it to an appetizer menu!

                          Among those reicpes I checked out, at least one said to deep fry "vermicelli" like rice noodles without any further prep, but to soak and drain the larger noodles. NO! No! No! First let me say there are "Rice Sticks" and then there are "Rice Sticks." They are not all created equal. Especially when it comes to size. So just to be sure people understand what I'm talking about, I played. And took some picture. And shot my low fat diet all to smithereens!

                          ANY kind of rice noodle, stick, thread or spring roll wrapper is fun to deep fry without any prep treatment. Straight from the package. Here are the kind of wide rice sticks I've been talking about since my first post above. The first two photos are of the brand/type of rice stick I'm talking about and the spring roll wrapers. I don't know if the captions will come through or not, but picture 3 is of rice sticks just hitting the oil and the next picture is of them after their almost instantaneous POOF! into fluffy clouds of noodle shape. Then there's a picture of part of a spring roll wrapper being poofed. I'd never done them before, but anything "rice" is good to go. The final picture is of the poofed rice sticks and spring roll wrappers on the cooktop for contrast. The ONLY ingredient difference between the two is that the spring roll wrappers have salt, and not just rice flour and water. What a flavor difference! I could sit and eat a whole pack of those puppies poofed! I'm thinking if I had a pan to deep fry them in big enough not to have to break them up, I could make an awesome Asian tostado! Caroline, remember your diet.

                           
                           
                           
                           
                           
                           
                  2. Look for this book

                    Asian pasta-A cooks guide to the noodles, wrappers, and pasta creations of the East by Linda Burum. it has recipes and basic information about asian noodles.

                    1. On PBS's Create TV channel today, Sara's Weeknight Meals is on Asian noodles. The pad thai is unlike any other version I've seen (and not appealing) but whatever. On the east coast, it is on NOW and will repeat at 8pm and Sunday 2am.

                      3 Replies
                      1. re: greygarious

                        Her guest was Corinne Trang, whose cookbook on the subject I have not seen. Here is the Pad Thai recipe, which looks decent enough: http://saramoulton.com/2010/09/pad-th... (I cannot recall the dish on the show, just the episode overall).

                        From Trang's website: ""She is currently on tour for her most recently published book, Noodles Every Day (Chronicle Books, 2009), which was nominated for the 2010 Gourmand World Cookbook Awards.....Join the Noodles Every Day Facebook Group!"""" http://www.corinnetrang.com/books-and...

                        On the FB page, she talks about a workshop she'll be doing on food writing, but also discusses recipes and gives links. Here is her link from "Relish," for "Dry Noodle Soup," which looks pretty good -- esp. in this cold weather: http://www.relishmag.com/article/3728...

                        1. re: alkapal

                          I thought it was odd that her pad thai included chicken broth but no vinegar, and that she added poached shrimp to the pad thai rather than stirfrying in the wok.

                          1. re: greygarious

                            hmmm, i confess that i didn't look too ciosely at the directions, but just at the ingredients. i wasn't runnin' out to buy the cookbook, though, after the show. ;-). the program seemed s little simplified (which i guess is the point). to me, however, the best things about thai food are the strong, fresh flavors. bright, hot, tart! and those don't need a "simpified, dummy-down" version -- they are straightforward and easy enough on their own.

                            ~~~~~~~
                            and now that you mention poached shrimp..... eeeeeh, not so crazy there. poach it in a saturated-with-flavor oil, OK; stir fry it in peanut oil in a minute; deep fry it or give it to me scampi style -- i am there. but...it has got to be a special "poach" for me to be loving it. <disclaimer: shrimp is in my DNA, so i cannot hardly talk against it>. i'll take it any way except overcooked and rubbery or soggy fried.