Noodles are an excellent way to add fiber, protein, and carbohydrates to your diet. There are a variety of choices at the supermarket, from high fiber to vegetable, but venture over a few aisles and try something new in the Asian section. Japanese noodles like soba and udon provide a whole grain approach to noodles and offer an easy way to add new flavors to your dinner table. We’ve found great recipes for you to start incorporating these noodles in your cooking routine. So get a pot of water boiling and start cooking!
Made of buckwheat flour and wheat flour, soba noodles can be served hot or cold. Handcrafted soba noodles are difficult to make and artisans practice for years to perfect this craft. Soba noodles are best when made fresh, but if you can’t get to Japan or a local Japanese restaurant, there are great dried varieties at your local supermarket or Asian specialty store.
Udon noodles are thick wheat noodles with a very mild flavor. Udon noodles are fantastic for spicy dishes or soups and are a hearty way to fill up without adding a lot of calories. Although udon noodles are best when fresh, the dried varieties are delicious and easy to make.
Cellophane or glass noodles are mung bean-based and are popular throughout a variety of Asian cuisines. Versatile and quick to cook, cellophane noodles are as fun to eat as they are to make. Cellophane noodles are widely available in supermarkets and specialty stores.