I received these as a happy accident—they were likely a replacement for an out-of-stock selection—and decided to taste them anyway to see how they compared to the original. Serious Eats surmised that the noodles from the packet and bowl options are different because of their respective cooking methods: The packet noodles may be thicker because they can withstand longer cook times in boiling water, whereas the bowl noodles may be thinner since they are heated faster in a microwave.
The Ramen Rater recommended these noodles, which have taken first place on his yearly lists of the best instant ramen for the past four years. Luxuriant to the end. The dehydrated coconut milk has a perfect balance of salt and sweetness, and it mixes into a rich, smooth soup. The burnt-orange, chunky laksa paste tastes like galangal and dried shrimp, and it is mildly spicy. These noodles are longer, thicker, and straighter than others, and they are air-dried instead of fried.
They have a neutral flavor, which complements the pungent broth. These are the most expensive noodles I tried. They also tasted the most like a dish you would order in a restaurant. With the hearty, shrimp-based broth, this meal is more filling than basic chicken ramen, too, with more than double the amount of protein per serving. Adding lime and some fresh herbs to these for a hit of brightness would take them to the next level.
NongShim sells a combo pack of these flavors, but you can also buy them individually, often for less. Maangchi re-created this popular combination with a side of butter-cooked ribeye steak to fancify it as they do in the movie video. The sweetness from the black bean paste chunjang in the Chapagetti sauce balances with the funky seafood-flavored Neoguri broth. The large flakes of kombu kelp in the Neoguri noodles, however, added another layer of brininess and a little texture.
Compared with other noodles, both of these were thicker and resembled udon, but were chewier. I added some steak to the dish after sampling the noodles on their own, and the fatty meat paired well with the jjapaguri.
This bowl of soup was satisfying to eat, and it is a pretty close approximation of pho—it felt like a more complete dish than other basic noodles. Sticking my face into the steaming, aromatic broth, I inhaled the scent of anise and other warming spices. Alas, wheat-based noodles may be delicious, but probably aren't the best pick if you're looking for a nutrient-dense dish, says Alpert.
Rice noodles are a similar story, although they are gluten-free, whereas the others aren't. Soba noodles, made from buckwheat , are slightly better—they offer more protein and fiber than their white flour counterparts, and they can be gluten-free although they're sometimes made with wheat flour, so check the package. First, try not to go too crazy with your serving size, says Alpert.
A tough ask, I know. You need far less raw pasta than you might think! Also, consider the fact that what's on your noodles is just as important as what's in them. Alpert recommends making noodle soups with bone broth, as you'll be getting all the skin-boosting benefits of collagen.
Texture: Firm with an almost meaty texture that retains some bite even after cooking. How they're used: These noodles are most popular served in a cold broth, or neat alongside one or two dipping sauces. Proper eating etiquette is to slurp them from chopsticks to mouth some say the louder the better.
They are also commonly stir fried or cooked into soup. Japanese wheat flour noodles enriched with oil to make them thin and delicate. These elegant noodles are used in similar ways to soba but have a more refined, less nutty flavor. Shape: Bundled in straight dried sticks like soba. Thin, round, and white, they are a little thicker than angelhair pasta.
Texture: Dense with some bite, but their thinness means they're also delicate. How they're used: Like soba, usually served cold and neat with sauce for dipping on the side.
But also used in some soups. As with soba, slurping loudly is respected. Korean noodles made with a variety of starches, but most typically buckwheat that may be bolstered with potato, arrowroot, or kudzu starch. Long, thin, and springy, they have a chewier, more jelly-like bite than soba, but similarly excel in cold soups.
The soups are so cold that they sometimes come with ice shaved into the bowl. Dried naengmyeon packages will often include broth flavor packets to add to cold liquid. Also called: Raengmyeon , naengmyun , or mul naengmyeon. Thin, round, and usually dark brown. Texture: Buckwheat makes these noodles dense while other starches can add a jelly-like chew. They have a springy edge despite their softness when cooked. How they're used: Most commonly served in a very cold broth poultry or beef with julienned vegetables, daikon radish, eggs and thin slices of meat or fish.
Ingredients are served in a steel bowl with mustard oil or Korean chili paste gochujang to add heat. Recipes: Korean Cold Noodle Soup. Like wheat noodles, rice noodles come in a dizzying number of varieties. Loosely referred to as fun or fen in Cantonese, they're usually made with little more than rice flour and water. Most rice noodles are quite bland—beyond a subtle rice flavor they're mostly a carrier for bolder ingredients in a dish.
They're more interesting for their texture, which can be thin and delicate or thick and soft. Rice noodles cook up extremely fast. Fresh ones need only a minute or two while some dried versions need only to rehydrate, not boil, before further cooking.
So when cooking them, be sure to have everything else ready so the noodles don't sit too long and bind together. Very thin, snow-white noodles with a delicate appearance and texture. They are used in many dishes such as stir fries to intermingle with other ingredients, or in soups and fresh spring rolls. Shape: Usually sold in dry hard bunches bent in half.
Very thin, round, and up to 18 inches in length. Texture: Soft, slippery and slightly chewy when cooked. How they're used: Cooked into soup, chilled in salads and spring rolls, tossed into stir fries, or deep fried into crispy nests for sauces. Great with seafood, such as the Singaporean dish crab bee hoon. A thicker, wider, and more robust version of rice vermicelli that stands up better to bold flavors. The width—about as wide as fettucini, though sometimes wider—grabs hold of sauce, which makes for a silky dish of noodles.
An extremely popular street food in Singapore. Also called: Gou tiao , sen yai. Similar varieties are round and thinner, like linguini. Texture: Mildly slippery and opaque with slight chewiness and a wide surface area for absorbing flavors.
How they're used: These flat noodles are excellent in stir fries with thick, hearty sauces or strong-flavored ingredients, such as in char kway teow, or other dishes with a thick gravy to get trapped between the noodles.
Also often used in soups like spicy, coconut-enriched laksa round noodle version. Straight flat noodle sticks in three different sizes that each have their own name. Extremely popular throughout Asia. Usually sold dried. Also called: Rice noodles thin , banh pho medium , pad thai or jantaboon wide. Shape: Long 10 to 12 inches , straight, flat, and opaque, like bleached fettuccini.
Texture: Soft and slippery when cooked with moderate firmness and chewiness. How they're used: Ubiquitous in Southaast Asia in soups, pho, pad Thai, and stir fries. Chow fun are flat, shiny, and wide noodles with a soft, voluptuous chew. They're extremely popular in Cantonese cooking. A fatter version, mi xian, offers an even more satisfying bite. Usually sold fresh in a sealed plastic pouch, as the edges can dry out in open air. Also called: Chow fun: shahe fen , ho fen , hor fun. Mi Xian: bee sua , sen lak , guilin mifen , mai sin.
Shape: Chow fun: Flat, bright white, and wide—up to two inches. Mi Xian: Round or slightly flat, medium thin, cut into inch-long ribbons. Texture: Very slick, slippery and chewy. They soften and start to disintegrate after sitting in hot broth for too long.
Often described as silky. How they're used: Less-than-fresh noodles can be steamed or briefly boiled, but they're best eaten soon after they're made. Chow fun are stir fried with rich sauces like soy thickened with cornstarch. Mi xian are used in stir fries and spicy soups. I love making macaroni and cheese with chickpea pasta or just tossing with jarred sauce for an easy dinner. When it comes to noodle substitutes, vegetables like zucchini, spaghetti squash and butternut squash are all healthy options.
I love making spaghetti squash lasagna and spiralizing zoodles although I typically add zucchini noodles to my spaghetti since I don't think it's all that filling. Depending on the vegetable you use, nutrition will vary, but you'll usually save calories and carbohydrates compared to traditional noodles.
Since most of us don't eat enough vegetables, using them as a noodle swap can be a creative way to get more in your diet. Just like with chickpea pasta, red lentil noodles are gluten-free and deliver a hefty dose of plant-based protein and fiber. Red lentil pasta is a darker orange color, so you won't fool anyone into thinking it's just regular spaghetti, but can be a great way to get plant-based nutrition into lentil haters.
Soba noodles are made with buckwheat, that despite having wheat in the name is gluten-free. Buckwheat is a whole grain which makes these noodles higher in fiber than many other pastas. Soba noodles are a Japanese noodle that are often used in soups and noodle bowls.
Try them cold in our Summer Vegetable Sesame Noodles.
0コメント