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Asian Noodles - Types and Cooking Times
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
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).

More about Asian Noodles
Asian Noodles Recipes

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