We love using Asian noodles in fast weeknight dishes. They’re quick cooking, delicious, and easier than ever to find. Look for these favorites to add to your pantry.
- RAMEN
Trendy restaurants shifted this iconic noodle from guilty pleasure to edgy culinary darling. Buy fresh or dried—and ditch the sodium-dense flavor packet. - CELLOPHANE NOODLES (aka glass noodles)
Made from mung beans, these long noodles range in thickness from threadlike vermicelli to flat fettuccine. Hydrate and soften in hot water before stir-frying or in cold water to use for spring rolls. - LO MEIN
Folks know this wheat noodle for its stir-fried takeout menu fame. Its firm but springy texture makes it hearty enough to be reheated—great news for your leftovers. - UDON
These thick, chewy, long noodles can be served hot or cold. Pair with heavy sauces and hearty ingredients. - RICE STICK NOODLES
Flat and translucent like cellophane noodles, these are the noodles in pad Thai. Soak to soften; then add to a stir-fry.
Keep reading:
from Simmer and Boil http://ift.tt/1U1hoA8 via Continued
No comments:
Post a Comment