Tainan Noodles Recipe (4-Ingredients Asian Noodles) (2024)

FAQs

What ingredients are Asian noodles usually made from? ›

Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.

The noodles are just wheat flour, salt and water. The sauce is just shoyu and sesame oil. There is no broth. It tastes nutty, starchy and extremely comforting.

Asian noodles can be made with rice, yam, and mung bean in addition to wheat flour, and even that wheat is a different variety than the durum wheat used in pasta. All of these differences in texture and flavor mean you usually can't substitute an Italian pasta for an Asian noodle.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.

Ta-a mi (Chinese: 擔仔麵; pinyin: dànzǎimiàn; Pe̍h-ōe-jī: tàⁿ-á-mī; lit. 'shoulder pole noodle'), also known as Ta-a noodles or danzai noodles, is a type of snack found in Tainan, Taiwan. Also known as "Slack Season Ta-a Noodles", they originated in Tainan (in southern Taiwan), about 130 years ago.

Not cooking the noodles to at least the recommended cooking time typically yields a slimy, doughy consistency of under-cooked noodle similar to when a pasta is not cooked all the way through. The cooking time varies per noodle; Tainan 2 mins, Mandarin 3 mins, Hakka 4 mins, Knife cut 5 mins.

Chinese noodles are often hearty and bold, with sauces and seasonings like soy sauce, oyster sauce, and chili oil. Japanese noodles tend to focus on umami-rich broths, using ingredients like miso, soy sauce, and fish stock to create rich and savory soups.

Any noodle can be a stir-fry candidate. If this is your first noodle stir-fry, stick with standard lo-mein egg noodles — preferably fresh noodles, if you can find them. They are easy to work with and make a great stir-fry.

He Fen (河粉 ) (Flat Rice Noodles)

A thinner version, about half the thickness of the traditional rice noodles, is sometimes served in broths. Both variations are white and somewhat slippery. Made with rice flour and water, they are generally sold fresh in strips or sheets that may be cut to the desired width and length.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

What are Korean noodles made of? ›

Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used.

Japanese udon noodles are thick and chewy, yet tender with a subtly sweet undertone. The dough for udon is made by mixing wheat flour, salt, sometimes a small pinch of sugar, and water before kneading it until it becomes smooth. The dough is then rolled out and cut into thick, delicate noodles.