Rice flour noodles, glass noodles, ramen… What's the difference? We list all kinds of noodles. You can choose which one suits you best.
Udon noodles are thick, soft Japanese noodles. They are made from wheat flour, water and salt. Since no egg is added to these noodles, they are white. Udon noodles have a mild taste and a smooth texture.
Udon noodles are perfect for stir-fries and in noodle soups.
Do you have a gluten intolerance? Then soba noodles are a solution. They are made from buckwheat flour. Soba noodles are a bit like whole wheat spaghetti and have a nutty flavor. In addition, they contain more fiber than most other noodles.
Soba noodles are delicious in a soup, but you can also use them in a salad.
Not surprisingly, egg noodles consist of egg and wheat flour. They are yellow and you can buy them fresh or dried. The advantage of egg noodles is that they only need to be cooked for a short time. They are also packed with proteins.
Egg noodles are very all-round, you can use them in a wok dish, but also in a salad or soup.
Mihoen is also called rice vermicelli. It is a Chinese noodle that is made from rice flour. In the Netherlands this is one of the best-known varieties and you can find them in every supermarket. They are often sold dried. Unlike other noodles, noodles contain no fiber.
Mihoen is a good spring roll filling. The noodles are also delicious with wok dishes, combined with lots of vegetables and shrimp.
Because of the thin strands, glass noodles are sometimes confused with noodles, but the basis of glass noodles is mung bean. The noodles are transparent and therefore have no color. In terms of texture, the noodles feel a bit firmer than most other varieties.
You can go in all directions with glass noodles:serve cold with a salad or warm up for a stir-book dish. Also delicious in a soup.
Mie is a Chinese noodle. They are wheat noodles that owe their wide, thick shape to the pulling and folding of the dough. The more times the dough is stretched and folded, the thicker the noodles will be.
Mie can be found in bami, among other things. In China they also use the noodles in soups and stir-fries.
Rice noodles are made by soaking rice in water, grinding it into a paste, and then cooking most of the starch out. Then the dough is pulled into noodles. Because there is no egg in them, rice noodles are a popular alternative for vegans.
In China they stir-fry the rice noodles and they are served with vegetables and beef.
These Japanese noodles are made from wheat flour to which vegetable oil has been added. This makes somen noodles long and thin. You always buy somen fresh and they have a light, pure taste.
Traditionally, somen are eaten cold with ginger, spring onion and a dipping sauce based on soy sauce. The Japanese eat cold somen in the summer to cool off.
Ramen is a basic noodle made from wheat flour, egg, water, salt and kansui. Kansui is alkalized water that makes the noodle elastic so that you can easily pull threads from it. In fact, ramen is a standard Chinese noodles and it is not so much the name of the noodle itself, but of the dish for which they are exclusively used:noodle soup.
Ramen is a noodle soup that consists of broth, vegetables and meat or chicken. Oh, and the ramen… A popular variant is chicken with fresh spinach and shiitake.
Fancy noodles? Here you will find some recipes with noodles.
