Hey, I'm Chef Larry. Welcome.

Today, we're going to explore the 10 most popular Asian noodles. So grab your chopsticks and let's go.

We're going to start this journey with the ramen noodle. These noodles come in all shapes and sizes, commonly thin and springy or thick and chewy. These noodles make the perfect comfort food, whether it's in a soup or an entree.

Next up, we're going to talk about udon. They are very similar to ramen, but what makes them different is that they are thicker and flatter noodles. They hold up well in your stir-fries while still being perfect for your rice.

Rice noodles. They're the backbone for key dishes like pho, Singapore noodles, and Pad Thai. They're thin, delicate, and they soak up a ton of flavor.

Up next is soba noodles. Originating from Japan, these noodles are made from buckwheat flour, giving them an earthy and nutty flavor. Serving it with broth is very common, but the cool thing about these is you can serve them cold with dipping sauce, and it's fantastic.

Glass noodles, also known as cellophane noodles made from the mung bean starch. My favorite part about these noodles is that when you add 'em to your soups or your broths, they practically disappear.

Next up, we're going to talk about chow mein. Traditional chow mein is typically golden brown, and the textures vary based on how it's fried.

And let's not forget about the somen noodle. This very thin noodle is very similar to vermicelli. The only difference is made with wheat flour instead of rice flour. Up next, we have the kal-guksoo. These traditionally knife-cut noodles from Korea are doughy and bouncy. They pair well with a nice chilled broth and some seafood. Great for summertime enjoyment. Next, let's talk about the Chinese egg noodle. These noodles are the workhorse of the Asian kitchen. They can be formed in chow mein, lo mein, and even used in the wonton soup. Great for the Asian environment. Finally, we're going to talk about vermicelli. This is the quintessential Asian noodle. It's thin, delicate, and made from rice, commonly used just like every other noodle in your soups and your stir-fries. But I love using it in a nice cold salad. I'm Chef Larry. Thank you for joining me on this journey. I hope you enjoy your next bowl of noodles. Types of Asian noodles.

Types of Asian Noodles Video