Originating in China thousands of years ago, noodles have traveled far and wide and come in many forms, made from unleavened dough either stretched or rolled flat and curled into various shapes.
Here, we showcase the infinitely versatile noodle which can be found in almost all Asian countries—pho real.
Here, we showcase the infinitely versatile noodle which can be found in almost all Asian countries—pho real.
Soba is a Japanese buckwheat noodle slurped up hot or cold.
Soba
JapanMade from buckwheat flour, soba is a traditional noodle dish widely considered to represent Japanese cuisine, along with sushi and tempura. Long and thin, soba looks similar to spaghetti, except that it is chestnut in color and nutty in flavor. Because soba is made from buckwheat flour, it is gluten-free and also lower in calories than other types of noodles. Soba can be eaten hot or cold in various ways, but one of the most popular ways of eating called zaru soba is by dipping them in flavored sauce.
VIetnamese banh pho is made of rice noodles.
Banh Pho
VietnamBanh pho are flat Vietnamese rice noodles made from rice flour and water, and become translucent when cooked. These noodles are available both fresh and dried—the dried variety cooks into a chewy texture that is nearly as good as fresh banh pho. Although the noodles have no flavor on their own, they are absorbent of other flavors, making them flexible and complementary to different types of soups. Particularly used in pad Thai, banh pho is also widely used in pho soup, a traditional Vietnamese savory broth that comes with tender slices of beef.
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Chinese lamian is a pulled noodle made from plain wheat flour.
Lamian
ChinaOriginating during the Tang Dynasty among the Hui people of China's Gansu province, lamian translates to "pulled noodle," and refers to the hand-pulled technique used to make it. (Think twisting, stretching and folding the dough into ribbons, all while using the weight of the dough.) It is made with only flour, thus the taste of these noodles is heavily dependent on the flavor of the soup broth, usually beef- or mutton-flavored.
Dangmyeon is a Korean glass noodle made from sweet potato starch.
Dangmyeon
KoreaMade from sweet potato starch, dangmyeon is also known as the glass noodle. Turning transparent after being cooked, dangmyeon doesn’t taste like sweet potato, because it is made from its starch. The noodles are most commonly used in japchae, a popular Korean noodle dish stir-fried with vegetables and meat. The chewy, rubbery and springy texture of dangmyeon complement the strips of beef and various vegetables (carrots, mushrooms and onions), resulting in a colorful dish commonly found at family gatherings.
