Noodles & Wrappers

Cellophane/glass noodles

Also known as bean thread noodles, they are made from mung bean flour. Cellophane noodles are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients.

Chinese egg noodles

These wheat-flour-based egg noodles are sold in both fresh and dried forms; substitute spaghetti or fettuccine if unavailable.

Rice paper wrappers

Circular sheets made from rice flour, rice paper wrappers are brittle and translucent. They must be softened by dipping in hot water for a few seconds, then draining. Once softened they can be used to make fresh Vietnamese-style salad rolls or deep-fried spring rolls.

Rice stick noodles

Made from rice flour and water, these noodles are translucent when cooked. They are usually softened by soaking in hot water for 10 to 15 minutes before cooking with other ingredients. Fine rice stick noodles can also be deep fried to create a crispy garnish for Chinese chicken salads.

Soba noodles

These brown-flecked buckwheat noodles of Japanese origin are sold in both fresh and dried forms.

Somen noodles

These delicate Japanese wheat flour noodles are often served cold or in soups; if unavailable, substitute angel hair pasta.

Udon noodles

These hardy Japanese wheat-flour noodles can be purchased either fresh or dried. They are often used in soups.

Wonton wrappers

These square sheets of fresh wheat-flour-and-egg dough can be used to make boiled, steamed or fried wontons, ravioli and other dumplings. They can also be cut into strips and fried as a garnish for salads and entrées.