22nd October 2018

The different types of Asian noodles, explained by our Chinese restaurant in Parramatta

Whether they are used in a soup, spread out in a salad or seared in a delicious wok, there are plenty of different ways to enjoy Asian noodles. Very similar to spaghetti, there are many different types of noodles made from different kinds of flour, wheat, rice or bean. Our Chinese restaurant in Parramatta have listed some of the noodles they love to cook and eat:

Invented in China, the wheat flour in Ramen noodles gives them their chewy texture, whilst the egg used in them gives these noodles their rich yellow complexion. At our Yum Cha in Parramatta we love to use Ramen noodles in most of our noodle dishes.

Udon noodles are made from wheat flavour and water and are usually very thick noodles compared to Ramen. The traditional way to serve them is submerged in broth and adorned with a variety of toppings including tempura, fish cakes, vegetables or simply a shower of sliced scallions.

Rice Noodles
Rice Noodles don’t have gluten to keep them together which means that they are more delicate than those noodles made from wheat flour. The chefs at our Parramatta Chinese restaurant usually only need to soak the rice noodles in hot water before they are added to a soup, salad or stir fry.

To try the different types of Asian noodles available, please contact and book a table at our Chinese restaurant in Parramatta.