Noodles are one of the foundations of Asian cuisine. In Thailand, Vietnam, China, and Korea, different types of noodles are used for entirely different dishes – from light salads to aromatic soups and stir-fried wok dishes. Choosing the right noodle truly changes the final outcome of a dish, so it's worth knowing the basic differences between the most popular types.
Rice noodles – a classic of Thai and Vietnamese cuisine
Rice noodles are one of the most versatile Asian noodles. They are made primarily from rice flour and water, making them naturally gluten-free. They come in many thicknesses – from thin vermicelli to wide ribbons used for Pad See Ew.
They are most often used for:
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Pho soup
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spring rolls
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light salads with vegetables and herbs
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stir-fry dishes
After cooking or soaking, they become soft, delicate, and absorb sauces well. In many cases, they don't even need to be cooked – just a few minutes in hot water is enough.
Glass noodles – light and springy
Glass noodles become almost transparent after preparation. They are most often made from mung bean starch, sweet potato, or tapioca. They have a characteristic springiness and a slightly "slippery" texture.
They are a popular ingredient in:
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Korean Japchae
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Thai salads
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spring roll filling
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light dishes with vegetables
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wok dishes
Glass noodles absorb the aromas of sauces very well, which is why they work well in intensely flavored dishes. However, it's important to be careful with cooking time – if cooked too long, they quickly become soft and lose their structure.
Wheat noodles – ramen, udon, and stir-fried noodles
Wheat noodles encompass many different varieties popular throughout Asia. The most well-known are, of course, ramen and udon, but this group also includes egg noodles used in Chinese and Thai cuisine.
Ramen
Thin, springy noodles perfect for:
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ramen broths
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spicy soups
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dishes with pork, egg, and chili oil
Udon
Thick, soft noodles with a more filling texture. Best for:
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hot broths
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stir-fry dishes
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creamy curry sauces
Wheat noodles are usually cooked classically in boiling water. However, different types may require different preparation times, so it's always worth checking the manufacturer's instructions.
How to choose noodles for a dish?
The choice of the right type of noodle affects the texture and character of the entire dish.
For wok dishes, the best options are:
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glass noodles
For soups:
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ramen
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udon
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thin rice noodles
For salads:
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glass noodles
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rice vermicelli
A simple rule of thumb: the lighter and fresher the dish, the more delicate the noodles should be.
Some practical preparation tips
Rice noodles
Don't overcook them. In many cases, soaking works better than traditional cooking.
Glass noodles
Only brief processing is needed – after a few minutes, they become soft and elastic.
Wheat noodles
After cooking, it's worth rinsing them with cold water, especially if they will be stir-fried later.
What most affects the taste of noodles?
The noodles themselves are just the base. In Asian cuisine, additions play a huge role:
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soy sauce
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oyster sauce
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curry paste
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chili oil
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fresh herbs
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lime
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coriander
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Thai basil
Even simple noodles gain an entirely new character thanks to well-chosen sauces and fresh ingredients.
Why experiment with Asian noodles?
Asian noodles allow for the preparation of dozens of different dishes – from a quick lunch to more elaborate, restaurant-quality meals. Different textures, thicknesses, and compositions mean that each type gives a slightly different effect.
If you're just starting your adventure with Asian cuisine, it's best to begin with:
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rice noodles for Pad Thai,
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ramen for soups,
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and glass noodles for light salads and stir-fries.
This is the easiest way to quickly feel the difference between individual types of Asian noodles and more easily choose them for specific dishes.