Hello everyone! In this blog is about noodles….. 

Khao Soi (Thai Noodles):

Khao soi is a traditional Thai noodle dish that consists of rice noodles served in a spicy broth with chicken, egg, vegetables, and other ingredients. This dish is considered one of the national dishes of Thailand.

Padsee (Punjabi Noodles):

Padsee is similar to khao soi but uses wheat flour instead of rice. It’s usually served with lamb curry.

Laksa (Malay Curry Noodles):

Laksa is a popular Southeast Asian food from Malaysia and Indonesia. Like padsee, laksa is made using wheat flour instead of rice, and usually has coconut milk and chili pepper added.

Ramen Noodles:

Ramen noodles are a common type of instant noodle that originated from Japan. They come in many different varieties. These include flavored ramen like shoyu, miso and chashu etc. They can be steamed, boiled or deep fried.

Udon Noodles:

Udon noodles (also known as Japanese wheat noodles) are long thin noodles originating from China. In the past, they were brought into Japan by Chinese traders but now they are produced locally. Like other noodles, udon noodles can be served cold or hot. The taste is usually less salty than regular dried rice noodles.

Soba Noodle:

Soba noodles (also known as buckwheat noodles) are noodles that originated in Japan. There are two basic types of soba noodles; those that are made with buckwheat flour and other gluten free flours. As with any other type of pasta they are served cold or hot. Cold soba noodles have a bit of a crunchy texture. Hot soba noodles are soft and chewy.

Egg Noodles:

Egg noodles are usually thicker than other types of noodles. They come in many different shapes and sizes. They are easily recognizable by their egg shape and white color. These noodles are considered healthier than regular pasta and are often served with soups and vegetable dishes.

Rice Noodles:

Rice noodles are thinner than regular wheat noodles and they have a distinct taste that is slightly different from wheat noodles. They are generally cheaper than wheat noodles, making them a good first choice for those who are trying out their first type of noodle.

Mung bean thread noodles:

These noodles are flat or thread-like and translucent. Made using mung beans, they are also known to as cellophane or glass noodles. Although they are hard to cut when dry, they get soft when soaked or cooked in boiling water. On complete cooking then turn into transparent strings. Another interesting feature of this noodles is that they puff up on frying. 

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