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* Exported from MasterCook *
Noodle Know-It-All Glossary
Recipe By : Edmonton Journal January 1995
Serving Size : Preparation Time :0:00
Categories : Volume 7-05 May 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Information Only
Bean-thread noodles: Chinese. Dried ribbons and sticks made from
mung-beans, or green beans, flour and tapioca flour. One local label calls
them "chantaboon" sticks.
Cantonmen: Chinese. Means Canton-style egg noodle. Sold in a dried tangle.
Chinese fat egg noodles: Fettuccine may be substituted.
Chinese thin (or fine) egg noodles: The classic Chinese noodles, thin
round strands of flour-and-egg dough known as won ton noodles. Dry versions
sold in tight bundles (each a medium serving) and large skeins. Fresh ones
sold by weight. Many commercial brands are now made without eggs; taste
and yellow color acquired by adding lye to the water that forms the dough.
Linguine or spaghetti may be substituted.
E-fu noodles: Chinese. Thick egg noodles sold in large tangles. Noodles
labeled pancit kanton, Hokkien mee or Shanghai noodles, or spaghetti may
be substituted.
Eha-soba: Japanese. Buckwheat noodles flavored and colored with
powdered green tea. Can be used in most soba recipes.
Ramen: Japanese term for noodles.
Shiratake filaments: Japanese. Used in sukiyaki, may be replaced by any
bean-thread vermicellie.
Rice noodle sheets: Found in the refrigerator section of Asian markets;
can be cut into noodles or used as crepes or wrappers for rice rolls.
Rice sticks: Chinese, Vietnamese. Varied in width, also known as banh
pho and sen mie.
Rice vermicelli: Chinese. Sold in flat bundles, they expand and turn
white when cooked.
Soba: Japanese. Round stick buckwheat noodles; ideal in Asian-style
salads; can be replaced by somen or other wheat-starch noodles.
Somen: Japanese. Wheat-starch noodles.
Udon: Japanese. Plump noodles made with hard wheat, salt and water; use
in soups and hot pots.
Wheat-starch noodles: Chinese, Japanese. Made with hard-wheat flour,
salt and water.
From The Edmonton Journal; January 1995.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie, 1 May 2004
www.fareshare.net
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium. Exchanges: .
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