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Food glossary

Oriental noodles

Noodles

Noodles are the Oriental equivalent of pasta and have been eaten for hundreds of years. There are a wide variety of different types including:

Fine egg noodles

These fine noodles are made from wheat flour and egg and are especially popular in China.

Uses: In stir-fries, soups, salads and as an accompaniment to grilled meat or fish.

To store: Keep in a cool dry place for up to 1 year.

To cook: Cook the noodles in a large pan of boiling water for 3 minutes. Drain well and serve immediately or add to stir fry dishes.

Medium egg noodles

Medium width egg noodles that were traditionally popular in northern China as an alternative to rice but are now served all over Asia.

Uses: In stir-fries, soups, salads and as an accompaniment to grilled meat or fish.

To store: Keep in a cool dry place for up to 1 year.

To cook: Cook the noodles in a large pan of boiling water for 4 minutes. Drain well and serve immediately or add to stir fry dishes.

Soba noodles

These thin grey-brown Japanese noodles are made from buckwheat and wholewheat flours. They are available dried and look similar to dried spaghetti - they are long and straight.

Uses: In soups and stir-fries.

To cook: Cook the noodles in a large pan of boiling water and cook until just soft (5-7 minutes), rinse in cold water. The noodles can also be cooked in soup.

Udon noodles

These Japanese noodles are one of the thickest types available. They are made from wheat and are white in colour and are sold fresh in vacuum packs.

Uses: Serve in soups or add to stir-fried vegetables, meat or fish.

To store: Keep in a cool dry place for up to 6 months.

To cook: Place the noodles in a pan of boiling water and cook for 1 minute. Serve immediately or add to soup or stir-fries.

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