KITCHEN notes

BEAN THREAD VERMICELLI – Made from the starch of mung beans, these noodles are sold in large bundles. To use, soak in cold water until translucent, slippery in texture, and softened. Add to salads, fresh rice paper rolls and soups.

RICE VERMICELLI – These are very thin, thread-like noodles made from rice and usually sold in bundles. To use, soak in cold water until softened, then drain before using in fresh rice paper rolls, soups such as laksa, and salads.

PAD THAI RICE STICK – They’re made from rice, and are thicker and flatter than vermicelli noodles, with an opaque appearance. Used traditionally in Pad Thai, they are soaked in cold water to soften first, then drained before using in stir-fries or soups.

SOBA – They’re a slim noodle made from buckwheat flour, sometimes with wheat flour added to give some elasticity. They are very light brown in colour and popular in Japanese cooking. Soba noodles are cooked in boiling water for a few minutes until al dente. They are mainly used cold in salads, but can also be enjoyed in soups and stir-fries.

UDON – These are made from wheat flour and are often served hot in brothy soups, as their chewy texture is irresistible. Udon noodles can also be added to stir-fries. Dried udon noodles need to be cooked in boiling water for several minutes until tender, but still chewy in the centre.