Types of Noodles
Here are the most common types of noodles you’ll most likely see on any Asian supermarket and restaurant.
Wheat noodles encompass a wide variety of noodles that are made with water, egg, salt, and wheat flour. Although this type of noodles has similar ingredients, its texture and taste differ.
A Chinese-inspired Japanese noodle, Ramen is mixed with an alkaline agent called kansui that transforms the noodle to be springy and wavy. Many ramen-makers also use baking soda to mimic the effect kansui gives. This popular noodle originated in China. However, Japan made it trendy. It is served with flavored soup and a variety of toppings.
How ramen noodles taste depends on the soup. Traditional ramen noodles, which are different from what many college students are familiar with, are rolled or hand-pulled before it is cut and steamed.
There are many regional variations of ramen in Japan. These variations not only differ in noodle texture, but the way of serving as well.