Only in the past 10 years have we seen such an abundance of ethnic food coloring our culinary landscape. Chinese restaurants now outnumber pizza parlors and have become a staple in most communities.
Like our beloved Italian food, one of the primary mainstays of diets today is the noodle. Italian pasta and Asian noodles are similar in their mass amount of variations but differ in taste and texture. Asian noodles, collectively called mien, are made from buckwheat, mung bean, rice, whole wheat, egg, yam, cornstarch and tofu. With such a vast amount of starches at their disposal, the Asian community has shown us a new and exciting way of eating economically.
In the specialty food or ethnic aisle of the local grocery stores, we can find the well-known ramen noodle. Originally from China, these curly wheat noodles are extensively used in Japan. Most young adults and budget conscience families have a couple packs of the chicken flavored soup packets in their pantry. They are quick, filling and the perfect remedy for the common cold.
Ramen noodles can also be used as a substitute in any egg noodle recipe. Because of their ease in cooking; they can also be quickly doctored up with frozen vegetables, tofu or any pre-cooked protein like chicken. Ramen noodles can also be stir-fried with items like peanut oil, chilies, ginger, soy sauce, hoisin sauce and Asian greens and/or vegetables.
Cellophane noodles are made from mung bean starch and water. The name comes from the fact that they are relatively transparent. Cellophane noodles are also called bean thread, slippery noodles or bean vermicelli. These noodles need to be soaked in hot water till soft; about 10 minutes or until they are clear. They have little flavor on their own and will take on the flavor of broth that they are fixed with. Cellophane noodles tend to be slippery to eat so most recipes suggest that they be broken up or cut after cooking.
They can be used in soups, stir-fried dishes and even deep-fried to be used as a garnish. Fixed with mint, shredded chicken, lime and fish sauce, the cellophane noodles are low in calories and high in complex carbohydrates. They are great with coconut-based soups and a healthy base for a salad.
Buckwheat or soba noodles are spaghetti shaped, light brown in color with a nutty flavor and the heartiest of the Asian noodles. Prepared like pasta, the most important thing to remember is to not overcook these noodles.
The noodles are fantastic in broth but are phenomenal in cold salads. Cooked then cooled, soba noodles can be fixed with cucumber and sesame or peanut butter and shredded duck. A salad with chilled soba noodles is a healthy alternative to the mayonnaise laden pasta salad we have all consumed during the summer.
Rice noodles can be purchased fresh or dried and can range from thin threads (or sticks) to flat ribbons. Pad Thai is the most well-known dish made with the slick and chewy thread noodles. The flatter ribbons are used in Vietnamese soups and with broths.
They are made from ground rice and water and will take on any flavor. They can be cooked and made into a pancake to be used as a base for a meaty stew. Rice noodles can also be fried like cellophane noodles.
Rice flour is also used to make rice paper wrappers which can be used for spring rolls or rolled with cold vegetables and served with a dipping sauce.
Egg noodles can be purchased fresh or dried and are the most similar to our light yellow Italian pasta. Great for soups and stir-fried dishes, the starchy egg- based dough is also used for egg roll wrappers and wontons.
Wonton wrappers are very versatile. Traditionally used to make wontons for wonton soup, they can also be filled and deep fried as appetizers (rangoon), stuffed like a ravioli (gyoza or potsticker) and boiled or filled and baked with fruit for dessert.
Other Asian noodles include round yellow Hokkien, flat Shanghai, fine white somen and the soft creamy udon.
The most important thing to remember is to read the package, but in case that the directions are in a different language, then ask someone or consult the Internet.
Valerie Usowski, an Auburn native, is currently banquet
manager at the Auburn Holiday Inn and a Culinary Institute of America graduate
In the specialty food or ethnic aisle of the local grocery stores, we can find the well-known ramen noodle. Originally from China, these curly wheat noodles are extensively used in Japan. Most young adults and budget conscience families have a couple packs of the chicken flavored soup packets in their pantry. They are quick, filling and the perfect remedy for the common cold.
Ramen noodles can also be used as a substitute in any egg noodle recipe. Because of their ease in cooking; they can also be quickly doctored up with frozen vegetables, tofu or any pre-cooked protein like chicken. Ramen noodles can also be stir-fried with items like peanut oil, chilies, ginger, soy sauce, hoisin sauce and Asian greens and/or vegetables.
Cellophane noodles are made from mung bean starch and water. The name comes from the fact that they are relatively transparent. Cellophane noodles are also called bean thread, slippery noodles or bean vermicelli. These noodles need to be soaked in hot water till soft; about 10 minutes or until they are clear. They have little flavor on their own and will take on the flavor of broth that they are fixed with. Cellophane noodles tend to be slippery to eat so most recipes suggest that they be broken up or cut after cooking.
They can be used in soups, stir-fried dishes and even deep-fried to be used as a garnish. Fixed with mint, shredded chicken, lime and fish sauce, the cellophane noodles are low in calories and high in complex carbohydrates. They are great with coconut-based soups and a healthy base for a salad.
Buckwheat or soba noodles are spaghetti shaped, light brown in color with a nutty flavor and the heartiest of the Asian noodles. Prepared like pasta, the most important thing to remember is to not overcook these noodles.
The noodles are fantastic in broth but are phenomenal in cold salads. Cooked then cooled, soba noodles can be fixed with cucumber and sesame or peanut butter and shredded duck. A salad with chilled soba noodles is a healthy alternative to the mayonnaise laden pasta salad we have all consumed during the summer.
Rice noodles can be purchased fresh or dried and can range from thin threads (or sticks) to flat ribbons. Pad Thai is the most well-known dish made with the slick and chewy thread noodles. The flatter ribbons are used in Vietnamese soups and with broths.
They are made from ground rice and water and will take on any flavor. They can be cooked and made into a pancake to be used as a base for a meaty stew. Rice noodles can also be fried like cellophane noodles.
Rice flour is also used to make rice paper wrappers which can be used for spring rolls or rolled with cold vegetables and served with a dipping sauce.
Egg noodles can be purchased fresh or dried and are the most similar to our light yellow Italian pasta. Great for soups and stir-fried dishes, the starchy egg- based dough is also used for egg roll wrappers and wontons.
Wonton wrappers are very versatile. Traditionally used to make wontons for wonton soup, they can also be filled and deep fried as appetizers (rangoon), stuffed like a ravioli (gyoza or potsticker) and boiled or filled and baked with fruit for dessert.
Other Asian noodles include round yellow Hokkien, flat Shanghai, fine white somen and the soft creamy udon.
The most important thing to remember is to read the package, but in case that the directions are in a different language, then ask someone or consult the Internet.
Valerie Usowski, an Auburn native, is currently banquet
manager at the Auburn Holiday Inn and a Culinary Institute of America graduate
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