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Pasta, noodles & bread · Noodles

Noodles

Long strands of dough or starch, from wheat and egg noodles to rice, buckwheat and glass noodles.

Also called: mian, mee, mì, men

53 recipes with it

What it is

Noodles are made across Asia and beyond from wheat flour (often with egg or alkaline salts), rice, buckwheat or pure starches such as mung bean and sweet potato. Wheat noodles are springy and contain gluten; rice and glass noodles are gluten-free and turn soft or slippery. Alkaline (kansui) noodles like ramen are yellow and extra springy. Each type needs a different soak or boil.

How it’s used

  • Noodle soups such as pho, ramen and laksa
  • Stir-fried noodles such as chow mein and pad thai
  • Cold noodle salads
  • Hot pots and braises

Characteristics

Sold as
dried, fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Kinds in our pantry

Storage

Pantry-stable. Dried noodles keep in the cupboard; fresh noodles must be refrigerated and used by the pack date.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wheat noodles contain gluten and often egg; rice and glass noodles are naturally gluten-free.

Related ingredients

Recipes with noodles

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