Asian Noodles | Triumph Dining

asian-noodlesI scraped through the cupboard recently in an attempt to avoid the grocery store before an upcoming vacation. I grabbed a couple eggs, peapods from my garden, an onion and pulled the meat off of leftover dry rubbed pork ribs. I also fished out some Asian cellophane noodles and a bottle of gluten-free teriyaki sauce. I tossed it all together and dinner was made!

It got me wondering why we don’t talk more about Asian noodle options in the gluten free community. While we talk a lot about gluten-free Italian style pastas, Asian-style noodles can also be a great addition to gluten
free menus.

Here’s a list of various types of Asian noodles to try – many can be served warm or cold. Check ingredients on each package and confirm that processing meets your standards for gluten free.

  • Bean thread noodles – Also called cellophane noodles, glass noodles or bean vermicelli. These thin, translucent threads are made from mung bean starch. Found in countries throughout East and Southeast Asia, the almost flavorless noodles may be used in soups, stir fries, salads, or as an alternative to rice.
  • Buckwheat vermicelli (naeng myun) – Korean noodles made from buckwheat and sometimes arrowroot or Korean sweet potato. The chewy, clear noodles are traditionally served cold.
  • Harusame – Japanese noodles made from potato, sweet potato, rice or mung bean starch. Thin and translucent, they can be used in dishes where you’d use bean thread noodles and in salads.
  • Soba – Japanese noodles made from buckwheat flour and sometimes flavored with green tea, mugwort or seaweed. (Wheat flour is often added, so check the ingredients. Eden Foods makes a 100% buckwheat version.) Soba noodles are equally good in cold or hot dishes.
  • Sweet potato vermicelli (dang myun) – Korean noodles made from Korean sweet potato starch. Glassy and chewy, the noodles have little flavor on their own but pick up other seasonings when cooked in a stir fry (such as Korean chap chae) or soup.
  • Rice noodles – Made from rice flour, these soft-textured noodles are eaten in many cultures of East and Southeast Asia. Skinny rice noodles are often called vermicelli, while thicker ones may be referred to as sticks, ribbons, or sheets. These are the noodles typically used in Pad Thai.

There are many recipes online using these types of noodles. Many can be used as written by only modifying the sauce to include one that is gluten free. Enjoy!

SOURCE: The Kitchn 

4 thoughts on “Asian Noodles | Triumph Dining”

  1. Thank goodness for the asian markets! I get a huge bag of fresh rice noodles, and they last me months! I sub them in for any noodles in asian stir-fry noodle recipes. They make me very happy.

    I don’t know about anybody else, but I’ve always found noodles made of bean starch too hard/chewy. They were never soft enough for me.

  2. With regards to freshly made rice noodles, wheat starch is a common ingredient. Please always check ingredient labels! I tend to trust labels of products distributed from a US company.

  3. You must be very careful when shopping. The rice noodles I thought would be safe, shopping an an Oriental market, had wheat as one of their main ingredients. Not all rice noodles are created equal.

  4. there are gluten free asian noodles that are rice noodles – I have MS and I follow the allergen free “NO” diet – no gluten, red meat, legumes (including peanuts an soy), dairy (if it sounds good you can’t have it ) but there is a lot of gluten free stuff I have found – one of my favorites is Garden Lites – comes in zucchini, butternut squash, spinach, roasted veg, pumpkin (seasonal) and there is one that has cornbread and chili with beans and cheese which is off the list but I’ve heard it is really good – everything else meets the diet criteria – I also use gluten free pasta

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