Relax, you're not the only one. Many of us grew up thinking that noodles, pasta and macaroni were all the same. All that was differed was the shape - right? Well, this isn't quite true in Asian cuisines. In fact, it can get even more confusing since different countries have different names for the same noodle.
Rice is the most popular starch in Asia, so if you think about it, you shouldn't be surprised to learn that most noodles there are made from rice flour. They're also made from wheat flour, buckwheat, mung bean starch, yam starch, cornstarch, tofu and what North Americans and Europeans consider traditional ingredients - flour, water and egg. The shapes and textures, as well as the ingredients, also vary.
I thought it would be interesting to take a look at some of the most common noodles that appear in Asian recipes. All of these can be found in a Asian grocery store and in the ethnic food aisle of many chain grocery stores. If you don't see the ones you need, ask the manager to order them; when the store has a source for one, they generally have a source for all.
Rice Stick Noodles. Commonly called dried rice sticks. These noodles are, as the name implies, made from ground long-grain rice powder and water. They are twisted into a skein and sold dried. Their semi-transparent appearance turns opaque after cooking. The most common variety is slim, almost thread-like in appearance and used in dishes such as Pad Thai. A slightly larger, medium, variety is used in Pho, a Vietnamese soup. Wide noodles are used in stir-fry dishes. All three types need to be soaked in warm water for 15 to 20 minutes before using.
Chinese Egg Noodles. Available fresh or dried and are made from wheat flour, water and egg. Examples of where this noodle is used are Chow Mein and Singapore Noodles. As are most noodles, egg noodles are typically nested before they are dried. Generally they are boiled like pasta, but check the package for directions because occasionally a manufacturer will pre-cook them by steaming, in which case, the cooking time will be reduced.
Wonton Noodles. Square (about 3" X 3"), and thinly rolled out fresh sheets available in the refrigerated section of the produce area in grocery stores. Made from egg and wheat flour they are best known as the dough in wonton soup. A slightly larger square (5" X 5") is used to make egg rolls and spring rolls. Won ton noodles even make a good dough substitute for pierogi and ravioli.
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