Made with one of the many forms of wheat flour, water and, in some cases, eggs, wheat noodles are the largest group with the most variations. From larger, softer lo mein to smaller and more delicate chow mein, these noodles can be used in everything, whether it’s a broth or a stir-fry.
Lo mein and chow mein are both egg noodles and resemble spaghetti in their appearance but chow mein noodles are crispier when cooked, while lo mein are softer and squishier, tailor-made for soups and dashi-based broths with varied vegetables and tofu. They can both be consumed right after boiling, or, alternatively they can be tossed in the stir-fry with other ingredients and fried until crispy.
Just like most, wheat noodles are pretty versatile and can complement many different flavors, so you’ll find them everywhere in Asian cuisine.
Same can be said for the renowned Udon noodles - even more plump, soft and chewy than lo mein, these stunners are often mentioned as fan-favories and for a good reason - their texture allows them to soak up as many flavors as possible, making Japanese udon noodles a perfect addition to mirin and dashi broths, dips, as well as famous Korean soups and so much more!
However, when it comes fan favorites, nothing can beat the ultimate classic - ramen! Also a member of egg noodles club, this impeccable variety is beloved not just because of its taste, but because of its convenience as well! Ramen originally from China and it’s said to have been adapted by Japan in the 1900s. They usually don’t require to be cooked in boiling water for a while, a short steam in some hot water will do just fine - thus to nobody’s surprise, the instant cup noodles are mostly beloved by - you guessed it - students! But it’s important to mention that while we might all think of instant ramen as soon as we hear these types of noodles being mentioned, there are plenty of premium quality, gourmet recipes utilizing these very variety, that you don’t want to miss out on!
Another rendition of wheat noodles (well, half-wheat would be more accurate), are soba noodles that are partially made with buckwheat flour. Prominent in Korean dishes like naengmyeon and mak-guksu, it’s an unusual type of noodle, because while it is made by boiling, it’s usually served cold - to the point where at times tou might even see them being mixed in with some ice! The cold temperature makes the texture of soba noodles completely transform into something decadent and irresistible, and the earthy, nutty flavors of buckwheat make them an inimitable indulgence!