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Wheat, rice flour, buckwheat, and mung bean
starch are all used to make different types of Asian noodles. These
noodles are used throughout Asia to make an enormous variety of soups
and stir-fries. Shop for these noodles in Asian markets or in the
international aisle of your supermarket.
To choose dried rice noodles : There
are two main types of rice noodles - rice sticks and rice vermicelli.
The thin, flat rice sticks are called jantaboon in Thailand and
banh pho in Vietnam. Add rice sticks to soups and use them to
make pad thai and other stir-fried dishes. Thin spaghetti can be
substituted for rice sticks. The very thin and delicate rice vermicelli
are known as bun in Vietnam and sen mee in Thailand. They
are often sold in nests. Use them in salads, soups and stir-fries. Rice
papers (sheets of rice noodle) are used to make spring rolls or summer
rolls. When rice papers are quickly softened in hot water, filled, and
rolled, they are called summer rolls. When fried after filling and
rolling, they are known as spring rolls.
To prepare dried rice noodles to use in
soups, salads and stir-fries, soak them in cold water for 30 minutes and
then boil about 5 minutes for rice sticks and about 2 minutes for rice
vermicelli. When deep-frying, drop the dry noodles directly into a deep
pot of hot oil. Remove with a pair of tongs as soon as the noodles are
puffed and crisp. Use as a nest for serving stir-fried vegetables and
meat.
Choosing and preparing fresh rice noodles
: One pound sheets of rice noodles, called sha he fen, can often
be found in the refrigerated section of Chinese markets. When preparing,
cut the noodle to the desired width and add directly to soups and
stir-fries toward the end of cooking time.
Choosing Chinese wheat noodles : Look
for dried versions in supermarkets and Chinese markets in 1- pound
packages of either long, straight noodles or swirled nests. Imported
noodles are sometimes labeled "imitation noodles", but are in fact the
real thing. The mislabeling is done intentionally to conform to
confusing FDA packaging regulations. Some imported noodles may be
flavored with shrimp or fish roe. If you can't find dried Chinese wheat
noodles, angel hair pasta can be substituted. Fresh Chinese wheat
noodles are also sold in a range of sizes. Thick, oval strands are known
as Shanghai noodles, and flat, wide noodles are called chow fun.
Chinese egg noodles are usually labeled "mein". Spaghetti-shaped ones
are called regular mein, and fettuccine-like noodles are known as wide
mein. A similarly shaped pasta such as spaghetti or linguine can be
substituted in a pinch. Fresh sheets of Chinese wheat noodles made with
egg are used for egg rolls and wontons. Fresh sheets of lasagna can be
substituted.
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