Their understated flavor lets them absorb the other good tastes in the pan. Bean threads become slippery when softened in hot water and cooked. (Wheat noodles made with eggs are called Chinese egg noodles and are popularly sold as mein, measuring about 1/2-inch thick and resembling spaghetti.) Substitute: fresh or dried fettuccine.īean thread (cellophane or slippery or mung bean noodles)Ĭhewy, translucent, threadlike noodles made from the starch of mung beans. Use thinner ones in delicate soups thicker ones hold their own in stir-fries and casseroles. The thinnest noodles are called Amoy-style or Chinese somen. The flat, wide noodles are called chow fun. Made with wheat flour and water, these noodles are round or flat and come in varying thicknesses. Substitute: vermicelli, linguine, or fettuccine (depending on size of rice noodle called for). Rice sticks are known as banh pho in Vietnam and jantaboon in Thailand. Vermicelli is also known as mi fen (Chinese), bun (Vietnamese), and sen mee (Thai). However, the labeling is not standardized, so look at the noodle rather than the name. Rice noodles may be called vermicelli (extrathin), thread (fine), or rice stick (flat). Round or flat, these thin, translucent white noodles are made from rice flour and water their neutral flavor makes them a perfect foil for robust, meaty flavors. (Try stirring in leftover veggies.) Substitute: fresh or dried spaghetti. A treat served in broth with meat, chicken, shrimp, and/or any kind of greens. Skinny noodles made with eggs often sold dried in "instant" noodle-soup packages. Soba noodles are often served cold with a dipping sauce or hot in soups, but they are versatile enough for Chinese chicken salad or stir-fries too. The more buckwheat these noodles contain, the more expensive they are. ![]() Japanese soba (Japanese buckwheat noodles)īrownish noodles made with wheat flour and buckwheat high in protein and fiber nutty flavor. A newer version made with egg whites is a good alternative for cholesterol-watchers. These noodles are delicious on their own, for stroganoff, or tossed with melted butter and chopped parsley. ![]() Short, flat noodles made with egg yolks they can be curly or straight, wide or narrow. Substitute: mafalda, if tossing with a sauce if layering in a casserole, do not substitute. Wide, flat noodles with or without ruffled edges just the right length to fit snugly into a 13" by 9" baking pan. Sturdy enough to stand up to a rich cream or meat sauce. Long, wide, flat noodles with rippled edges narrower than lasagna. A fun alternative to spaghetti when serving a meat or creamy sauce, which fusilli cradles nicely. (The sauce won't cling as well to round pasta strands.) Substitute: mafalda or tagliatelle.Ĭorkscrew-shaped strands, from 1 1/2 to 12 inches long. The flat surface is the perfect base for a rich Alfredo sauce made with heavy cream and Parmesan. Wider (about 3/8 inch) pasta strips the dough usually contains eggs for luscious flavor and a tender texture. Substitute: spaghetti, vermicelli, or spaghettini. Looks like flat spaghetti often served with white clam and other seafood sauces because its flat sides absorb broth well. Substitute: linguine, vermicelli, or spaghettini. ![]() Whole wheat spaghetti, made with whole wheat flour, delivers more fiber per 2-ounce serving (5 grams versus 2 grams). Named after the Italian word for little strings, it is the thickest of the pasta strands, and the American family's beloved first choice for jarred (or homemade) red sauce, meatballs, and a mandatory dusting of Parmesan cheese. Thinner than spaghetti keep on hand to toss with fresh tomato sauces or break up and stir into minestrone. The next thickest noodle, this is nice tossed simply with olive oil, garlic, and freshly ground black pepper. Play icon The triangle icon that indicates to play
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