Types of medium dried noodles
Dried noodles are noodles that are preserved to increase the shelf life, they are cooked by boiling them in water. Medium dried noodles are those that are not long like spaghetti or vermicelli, but at the same time, they are not so short like udon or soba. They are flexible and can be used in various dishes from different cuisines. There are various types of medium dried noodles, and each one has its unique taste and texture. Below are some of them:
- Fettucine: Italian noodle, flat, 6.76 mm wide, egg dough, slightly chewy, pairs with creamy and hearty sauces, like Alfredo and Bolognese.
- Udon: Thick Japanese noodle, round, made from wheat, smooth texture, absorbs soup and sauce well, served hot or cold, in soup or stir-fried.
- Soba: Japanese buckwheat noodle, medium thickness, earthy flavor, served cold with dipping sauce or hot in soup, healthy gluten-free option.
- Penne: Italian pasta, tube-shaped, diagonal ends, wide and medium size, holds sauce well, pairs with chunky sauces and in baked dishes.
- Ramen: Japanese wheat noodle, curly, medium thickness, served in soup or stir-fried, absorbs broth flavor well, quick to prepare.
- Rice noodles: Gluten-free, made from rice flour and water, versatile, in soups, stir-fries, cold salads, spring rolls, quick cooking, soak in water.
- Lo mein noodles: Chinese wheat flour noodle, medium thickness, chewy texture, cooked and tossed with vegetables and protein, in stir-fried dishes.
- Chow mein noodles: Chinese noodle, wheat flour, fried or soft, in chow mein stir-fry, crispy or soft texture, with vegetables and protein.
- Capellini: Angel hair pasta, thin, 1.27 mm wide, perfect for light sauces and broths, cooks quickly, versatile for various dishes.
- Polish Noodles: Noodles made from wheat flour and water, rolled and cut into flat shapes, boiled or fried, served with meats and sauces.
Design of medium dried noodles
When it comes to design, medium dried noodles are no exception. They come in various designs, which include;
- Spaghetti: This is one of the most common forms of medium dried noodle types. It is round in cross-section, and its thickness is between 1.5 and 2 mm. The length of the noodle is long, and it is thin. Spaghetti is usually used for Italian cuisines such as spaghetti bolognese and spaghetti carbonara.
- Fettuccine: This is a flat, ribbon-like medium dried noodle that is about 6.5 mm in diameter. It is slightly thicker than tagliatelle and is best suited for heavier sauces. It was made popular in Italy and is well known in dishes such as fettuccine Alfredo.
- Udon: These are thick, chewy noodles that are very popular in Japan. They have a round cross-section and are approximately 4 to 8 mm in diameter. Udon can be eaten hot or cold and is used in various dishes such as udon soup and stir-fries.
- Hakka Noodles: These are medium-sized, round noodles that are commonly used in Indo-Chinese cuisine. They are similar to egg noodles and are used in dishes such as Hakka noodle fried rice and Hakka noodles soup.
- Ramen: This is a type of Japanese noodle that is usually served in soup. They are available in different widths and shapes, ranging from thin and curly to thick and straight. Ramen noodles are made from wheat flour, water, salt, and kansui, a type of alkaline mineral water. This gives it a unique texture and flavor. It is prepared in various ways and is used in ramen soup, ramen stir fry, and ramen salad.
- Rice Vermicelli: These are thin, rice-based noodles that are very popular in Southeast Asian cuisine. They have a diameter of about 1 mm and are usually used in dishes such as rice vermicelli salad, rice vermicelli soup, and stir-fried rice vermicelli.
- Egg Noodles: These noodles are made from wheat flour and eggs, which gives them a rich, yellow color and a slightly chewy texture. They are commonly used in dishes such as chicken noodle soup and beef stroganoff.
- Soba: These are buckwheat noodles that are very popular in Japan. They have a nutty flavor and are usually served cold with dipping sauce or hot in soup. Soba is also gluten-free and can be eaten by people who have gluten intolerance.
- Biang Biang Noodles: These are wide, hand-pulled noodles from the Shaanxi province of China. They have a unique, thick and chewy texture and are usually served with a variety of toppings and sauces.
Wearing/Matching suggestions of medium dried noodles
Dried noodles of medium thickness are versatile and can be prepared in various ways. Below are some medium-thick dried noodle wearing and matching suggestions:
- Stir-fried noodles: Cook the medium dried noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process. In a large skillet or wok, heat some oil over high heat and add chopped vegetables such as bell peppers, onions, and carrots. Stir-fry for a few minutes until the vegetables are tender, then add cooked protein like chicken, beef, or tofu. Add the cooked noodles and stir in some soy sauce, oyster sauce, or hoisin sauce for flavor. Toss everything together until well combined and heated through.
- Soup noodles: Cook the medium dried noodles according to package instructions and set them aside. In a large pot, heat some oil and add chopped garlic, ginger, and onions. Sauté until the onions are translucent, then add broth (chicken, beef, or vegetable) and bring to a boil. Add your choice of protein (chicken, beef, shrimp, or tofu) and vegetables. Simmer until the protein is cooked through, then add the cooked noodles. Season with salt, pepper, and herbs like cilantro or parsley.
- Noodle salad: Cook the medium dried noodles according to package instructions, then rinse under cold water to cool them down. In a large bowl, combine the noodles with chopped vegetables like cucumbers, bell peppers, and carrots. Add cooked protein such as chicken, shrimp, or tofu. For the dressing, mix together soy sauce, sesame oil, rice vinegar, and a bit of honey or sugar. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds or chopped nuts.
- Noodle casserole: Cook the medium dried noodles according to package instructions and set them aside. In a large bowl, combine the cooked noodles with cooked protein (ground beef, chicken, or sausage), vegetables (spinach, broccoli, or mushrooms), and sauce (marinara, alfredo, or a simple cheese sauce). Transfer the mixture to a baking dish and top with cheese. Bake in a preheated oven until the cheese is melted and bubbly.
Q&A
Q1: How does one prepare medium dry noodles?
A1: To prepare dried medium noodles, bring a pot of water to a boil and add the noodles. Cook for 4-6 minutes or until al dente, then drain and rinse with cold water to stop the cooking process. They are now ready to be used in soups, stir-fries, or salads.
Q2: How does one store dried noodles of medium thickness?
A2: Store medium dry noodles in a cool, dry place, preferably in an airtight container or resealable bag to keep them fresh and prevent moisture absorption. They can also be stored in the pantry for an extended period.
Q3: What dishes are suitable for medium dry noodles?
A3: Medium dry noodles are versatile and can be used in various dishes such as stir-fries, soups, and salads. They are suitable for dishes like lo mein, chow mein, pho, and noodle salads.
Q4: Are medium dry noodles gluten-free?
A4: No, most medium dry noodles are made from wheat flour and contain gluten. However, gluten-free alternatives are available, made from rice flour, quinoa, or other gluten-free grains.
Q5: Are medium dry noodles suitable for vegan diets?
A5: Yes, most medium dry noodle varieties are vegan as they are typically made from wheat flour, water, and salt. However, some noodles may contain egg or other animal products, so checking the ingredients is essential for those following a vegan diet.
