Use your noodle!

A) HOKKIEN NOODLES

Thick, chewy noodles, similar to thick spaghetti. They are made from eggs, wheat flour and salt, and are cooked or soaked in boiling water.

B) EGG NOODLES

Made from eggs, wheat flour, salt and sometimes oil, they vary in thickness and are usually sold packaged in the fridge section of Asian grocery stores and some supermarkets. Cook in boiling water until tender.

C) RICE STICK NOODLES

Made from rice flour and water, they are thick, flat noodles with an opaque look. Soak in boiling water until softened.

D) BEAN THREAD VERMICELLI

Made from the starch of mung beans and water. Soak them in cold water until softened. When ready, they appear translucent with a slippery texture.

E) RAMEN NOODLES

Usually made from wheat flour, salt, water and mineral salts (Kansui). They are often tied in serving-sized bundles inside the packet and are traditionally used in ramen noodle soup.

F) RICE VERMICELLI NOODLES

Very thin, thread-like noodles, usually packaged in bundles. Soak in cold water to soften. Use in stir-fries or salads.