Asian Noodle Recipes

When it comes to the world of Asian recipes, one of the most popular staple ingredients is noodles. Noodle recipes have been part of Asian culinary culture for thousands of years. Today, there are many varieties of noodles to choose from, each offering its own unique flavours and textures. Here are some popular varieties of Asian noodles.

Ramen: A common ingredient in many Japanese recipes, ramen noodles are made from wheat, salt and water. An alkalising agent is added to the mix, which turns them into long strands of thin, stringy noodles, perfect for ramen dishes.

Udon: Another staple of Japanese noodle dishes, Udon noodles are also made using wheat flour. However, udon noodles are much thicker than ramen noodles, and their chewy texture makes them a favourite in soup dishes.

Soba: Served either hot or cold, soba noodles are made from buckwheat. Buckwheat is a seed high in fibre and protein. Soba noodles are darker in colour than many other types of noodles. They also have a nutty flavour combined with a grainy texture.

Vermicelli: One of the most common varieties of rice noodles, thin strands of vermicelli can commonly be found in soup dishes. These noodles are also commonly dried and served with popular Asian dishes, such as spring rolls.

Glass: As the name suggests, glass noodle is a translucent noodle variety made from various starches, like sweet potato and tapioca. They can be found most commonly in Chinese recipes but also in dishes throughout Asia.

Shirataki: Similar to glass noodles, shirataki noodles are round and semi-transparent. Made from a Japanese yam called konjac, these noodles are high in fibre and low in calories, making them a popular alternative in low-carb recipes.

Chow Mein: One of the most popular varieties of wheat noodles in Chinese recipes, chow mein noodles are thick and chewy. The perfect choice to soak up sauces in a stir-fry dish.

What Is Chow Mein?

“Chow mein,” which translates to “fried noodles,” starts with egg noodles—a versatile noodle made with flour and egg, common in many types of global cuisine. (Italian-style pasta may or may not contain egg, but egg noodles always do.) From there, the answer to “What is chow mein?” depends on what kind of cuisine you’re talking about — for instance, Western-style or traditional Chinese.

Chow mein sauce is similar to what you’ll find with lo mein, though you’ll often find that prepared chow mein has less sauce in the finished dish. Sauce and noodles are added to the wok with the vegetables. Chow mein noodles usually spend longer in the pan than lo mein noodles —remember, “chow mein” means “fried noodles,” so pan-frying them at the end helps give the dish that savoury fried feel.

What Is Lo Mein?

“Lo mein” translates to “tossed noodles.” As with chow mein, the noodle itself is egg-based. The noodles are boiled or parboiled, then added to a mixture of vegetables and protein cooked in a broth or sauce. The noodles are usually added toward the end of preparing the dish, and then everything is tossed together.

Lo mein uses a sauce, usually featuring some combination of soy sauce, oyster sauce, hoisin, sesame, and sugar or honey. The sauce and noodles are added to the pan with the vegetables, while the noodles are cooked as needed —often times, just a couple of turns in the pan will do if the noodles are fresh.

The Differences between the two

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, whereas lo mein is tossed.

The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles’ softness. Chow mein tends to have a greater variety of textures within the dish, thanks to the added texture that comes from frying the noodles.
Both styles of chow mein dishes are stir-fried with vegetables and protein, though vegetarian chow mein recipes abound. Chow mein is usually served with a brown sauce, often soy-based.