Noodles
Noodles have been around for at least 6,000 years, and the reason they have endured for so long is simple: they are fantastic!
Noodles are an incredibly versatile food. Like all pasta, they can be combined with almost any type of meat, poultry, fish, or seafood. They pair perfectly with various sauces—such as sweet and sour, teriyaki, chili, or hoisin—and can be “decorated” with a wide array of spices, a practice dearly loved by their creators, the Chinese.
With so many different types of noodles available, it can sometimes be difficult to know which one to choose for home cooking. In this article, we’ll break down two of the most common types found in Chinese home cooking: egg noodles and rice noodles.
Egg Noodles
These are made from wheat flour and varying quantities of eggs. Egg noodles are the most common variety found in conventional Western supermarkets. In Greece, you can find the excellent Oriental Express products in an eight-piece pack (300g net weight), which are ready after boiling for just three minutes! This makes it incredibly easy and quick to enjoy an authentic Asian recipe or a delicious pasta dish with your favourite sauce. Egg noodles are especially well-suited for stir-frying because they hold up well under the high heat of a wok.
Rice Noodles
Rice noodles are typically made entirely from rice flour and water, though cornstarch is sometimes added to improve their transparency and provide a satisfyingly firm texture. The best part is that these ingredients are gluten-free. Rice noodles come in various widths, from thin vermicelli to wide ribbons. You can find Oriental Express rice stir-fry noodles (225g) and wide rice noodles (225g) to suit your specific recipe needs.
