So I’ve recently started cooking some Vietnamese recipes, done some pad Thai, and have made a bunch of ramen, but I realized when shopping in my Asian market, after looking at several aisles of different kinds of noodles that I know next to nothing. If I want to explore all different types of noodle dishes (any Asian culture) where would you point me? Could be cookbooks, websites, tv, anything. Thanks in advance.
-
-
Here's a vid from Marion's Kitchen you may find helpful
-
-
I am addicted to this book: 101 Asian Recipes by Peter Meehan of the now shuttered Lucky Peach Magazine.
#8 is one of my favorites. That’s what I make jap chae with.
Comment
-
Honestly, just start buying the different types you find at your market and try them out. Find a few dishes to give a try and see which you like better.
Oooh! I have a craving for noodles now! Have fun exploring the noodle cuisine!Comment
-
Noodles rule, no question about itComment
-
I suggest making a bunch of recipes that use different types of noodles. Some stuff kinda works with anything, I make "Asian" dishes with Italian pasta all the time, but when you want a Mung bean noodle, you want a Mung Bean noodle. Do that enough and you end up with a pantry that looks like this:
Which is kinda sad, really. I need to restock. And that's not even counting fresh noodles, which I'm out of except for a couple extremely suspect packs of Yakisoba noodles.
I thought we'd just done an Asian recipe sources thread fairly recently, but I be damned if I can find the bloody thing, so here's a few.
Books:
Anything by Grace Young
Anything by Fuscia Dunlop
Xi'an Fine Foods
Anything by Maangchi, for Korean
YouTube
Marions Kitchen (That woman loves her some noodles)
Hot Thai Kitchen
Chinese Cooking Demystified
School of Wok
Souped up Recipes
I really do need to flesh out my Japanese cookbooks, as well as almost anything Cambodian and Lao.
But, basically, if you have the right type of noodle, things'll work fine. Some things you do need the right noodle for, but if something calls for lo mein and all you have is yakisoba noodles or spaghetti, you're gonna be fine.
ETA: A book I totally forgot, Kenjis' "The Wok", Great book and the noodle chapter id excellent.
Last edited by mnavarre; September 3, 2022, 10:30 PM.Comment
-
I finally pulled the trigger on Kenji's The Wok. Really informative breakdown of all the different types of noodles. Now barelfly I'll start your strategy of just picking some, making them and seeing what I like.Comment
-
In addition to what you already have above, I'd also recommend perusing the Woks of Life site. Although their primary focus is on Chinese food, they have a very helpful glossary page that goes into detail of lots of different types of noodles, both chinese and otherwise. See the link below.
https://thewoksoflife.com/chinese-in...dles-wrappers/
Side note - I'm a big fan of a number of their recipes - for the noodle recipes, I'd highly recommend the roast pork lo mein recipe (lo mein noodles, obviously) and also the ants climbing a tree recipe (mung bean vermicelli noodles)
Edit: to the extent helpful, I checked my pantry/freezer to see what I have. Here’s what I have in my house and how I typically use them:
Pantry:
Thai stir-fry rice noodles - pad kee mao (Thai drunken noodles) and can be used for chow fun in a pinch. They are also used for pad Thai but I’ve never made that. They usually are sold in thin and wider. I prefer wide
Saifun (mung bean threads) - Use almost exclusively for Ants Climbing a tree (spicy ground pork and noodles)
Lo Mein noodles - Lo mein (duh)
Sweet potato glass noodles - I think I got these to make Korean japchae
Soba noodles - don’t use these much but primarily put in soups
Rice vermicelli - typically use for Thai curry noodle soups
Various brands of instant ramen and various flavors of Momofuku dried noodles.
Freezer:
Udon noodles - add to soup or making stir fried udon
Twin marquis brand Lo mein - I actually prefer these for Lo mein vs the dried noodles
Twin Marquis brand Cooked Noodles - these look like thicker versions of the lo mein noodles and will likely use the same way.
Last edited by shify; September 6, 2022, 06:30 PM.Comment
-
Comment
-
SheilaAnn Im gonna have to try Jap Chae on your recommendation. It hasn’t grabbed me in the past but in the Lucky Peach book it literally says this recipe doesn’t translate on the page. Lol - it sure hadn’t to me.Comment
Comment