A handy chart to help you prepare different types of Asian Noodles
Preparation Times - These are approximations only - actual times will depend on your own preferences as well as the shape and thickness of Asian noodles you are working with.
| Description of Asian Noodle Types | Types of Dishes Used In | Preparation |
| Cellophane Noodles - Mung Bean Starch and Water (Also called bean thread, bean vermicelli, or slippery noodles) |
Soups, Stir-fries, Deep- fry | Soak in hot (not boiling) water to soften |
| Egg Noodles - Egg, Wheat Flour, and Water |
Soups Stir-fries |
Fresh: Boil for 2 to 4 minutes
Dried - Boil for 4 to 6 minutes |
| Rice Noodles - Rice Flour and Water | Soups, Stir-fries, Deep-fry | Soak in hot water to soften for 15 to 20 minutes |
| Rice Sticks - Thinner version of Rice Noodles | Soups, Stir-fries, Deep-fry | Soak in Hot Water to Soften for 15 to 20 minutes |
| Rice Papers - Rice Flour and Water | Spring Rolls | Dip in Hot Water to soften |
| Wheat Flour Noodles - Wheat Flour and Water | Soups, Stir-fries |
Fresh - Boil for 3 to 5 minutes Dried - Boil for 4 to 5 1/2 minutes |
Substitutions - The Italian pastas make good stand-ins for egg and wheat flour noodles. Which pasta you choose will depend on the shape and thickness of the noodle you are replacing. (For example, thin angel hair pasta can be used to substitute for cellophane noodles, while fettuccine makes a good replacement for wheat flour noodles).
