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The Basics Defined
Soba are Japanese buckwheat noodles. Thin and grayish-brown in color, they are usually sold dried. In Japan, soba is often eaten chilled, with dipping sauce, though it may also be eaten hot, in broth.
Udon are thick, white Japanese wheat noodles. They are sold round or flat, and are often used in soups.
Chow mein and lo mein noodles are Chinese noodles made from wheat and eggs. Lo mein noodles are thicker than chow mein noodles. Both are available fresh, frozen and dried.
Cellophane noodles (also called glass noodles, cellophane vermicelli or bean threads) are transparent and made from mung bean starch.
Somen are very thin, round, white Japanese wheat noodles. They are frequently tied in small bundles.
Rice noodles, made from rice flour, are slightly translucent and are sold dry. Rice vermicelli are thin and wiry, while rice stick noodles are flatter, varying in width from .05 inches to about 1/2 inch.
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