Cooking Technique: Noodles

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Noodles There are 2 basic types of Japanese noodles: those made from buckwheat, and others made from wheat. When cooking Japanese noodles, it’s not necessary to salt the water; what is important is to drain and rinse them under running water to remove excess starch. Some Chinese noodles are popular as well: harusami mung bean noodles, gyoza, and ramen. Gyoza and ramen will have their own links soon.
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Buckwheat Noodles: Soba Buckwheat Noodles are thin and brownish grey. In summer, boiled and chilled soba is arranged on a bamboo frame and served plain with a dipping sauce. In winter they are served in a hot broth or dashi, shoyu, and mirin. Soba noodles are historically older than wheat noodles.
Hot Soba with Duck and Long Onions Kama-namban soba	Soba Zushi	Tsukejiro Cold Noodle Dipping Sauce
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Soba Noodle MakingFailure	Pizzoccheri Italian Soba	Successful HomemadeSoba Noodles
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Wheat Noodles: Udon and Kishimen Udon noodles can be round or flat and narrow. Kishimen are thick, wide and flat.
Hot Udon Noodles with Chicken and Egg Oyako Udon	Sesame Dipping Sauce for Noodles Gomadare	Make a nice meal with instant udon noodles.
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Hand-made Udon Noodles	Udon in a Hot Pot Nabeyaki Udon	Hearty Hot Udon in Mamemiso Broth Miso Nikomi Udon
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Dango Jiro with Spam and Vegetables	Oita, Japan Dango	bbb
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Wheat Noodles: Somen and Hiyamugi Somen are very thin white noodles made with hard wheat flour; the dough is slightly moistened with sesame oil. Hiyamugi are very similar, but very thin. These noodles are most popularly served on ice with a strong dipping sauce which becomes diluted as the ice melts.
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Somen with Seseame Dipping Sauce	bb	bbb
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Harusame and Ryokuto Harusame Noodles These are thin clear starch noodles. Ryokuto harusame is made from mug-bean starch, and harusame is made from potato starch. The mung-bean noodles originated in China, and the harusame noodles were developed in Japan. The potato starch noodles are thin and straight like “spring rain.” The mung bean noodles are like wrinkle wires. Pay attention to the package directions. In general you soak potato starch noodles in boiling hot water for about 10 minutes, drain, and rinse in cold water. Cook them only a few minutes in soup or they will become mushy. Mung bean noodles should soak for 5 minutes in lukewarm water, tnen boiled for 2 to 3 minutes. Drain, rinse in cold water, and cut into desired lengths. Use in salads, soups or simmered in a recipe. They keep a pleasant “bite” after cooking. These two kinds of noodles can be interchangable but the mung-bean noodles are firmer and can withstand longer cookin.
Summertime Chilled Chuka Soba Hiyashi Chuka Soba	Chicken Breast Fillets in a Crust of Mung-Bean Noodles Tori Sasami Harusame-age	Simmered Chinese Cabbage, Fried Thin Tofu, and Mung-Bean Noodles Hakusai to Abura-age no Nimono
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Pork Dumplings and Mung-Bean-Noodle Hot Pot Nikudango to Ryokuto Harusame no Supu	Five-Color Mung-Bean Noodle Salad Ryokuto Harusame Sarada	eee
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