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Egg Noodles
Egg noodles are made of unleavened dough that's cooked in boiling water. Typically, egg noodles are created out of either rice flour or wheat and eggs. Occasionally tapioca or arrowroot starches are added to improve uniformity and the feel of the fibrils.
Mung Bean Vermicelli
Mung Bean Vermicelli are transparent noodles produced from mung bean and starch. They have a chewy, creamy texture and are usually sold in dehydrated form. The noodles are typically utilized in stir fried dishes and soups.
Panko
Panko is a Japanese-style breadcrumb made from wheat flour, yeast, sugar, salt and other ingredients. It is traditionally utilized as a coating for deep fried foods, and adds a very unique flavor to seafood or chicken.
Soba Noodles
Soba are thin noodles made of buckwheat, typically served either chilled with a dipping sauce or in a hot noodle soup.
Somen Noodles
Somen noodles are made of wheat and are more fine than buckwheat. They're firm and are typically served cold. Somen noodles dipped in soy sauce are very flavorful and slide quickly and easily down the throat.
Tempura
Tempura is a starch product traditionally used for frying vegetables with low water content and strong flavors. It adds texture and flavor to food without altering the food's natural flavor. Tempura is made from flour, corn starch, modified starch, maltodetrin, salt, sodium bicarbonate, and other ingredients.
