Noodles can be made from many different types of base ingredients such as wheat flour, rice flour, buckwheat flour, root vegetables, mung bean starches, tapioca flour and even seaweed.
Today, we look at the 2 most common families of noodles: wheat noodles and rice noodles.
Wheat Base Noodles – Yellow Noodles, Mee Kia, Mee Pok
The basic ingredients used to make wheat noodles include wheat flour, water and salt. Sometimes, alkaline water (ie lye water) and eggs are also added. Some common Examples of wheat-based noodles that can be found in Singapore include yellow noodles, mee kia and mee pok.
Interestingly, Italian pasta and Asian wheat noodles are prepared using the same key basic ingredients. However, unlike Italian pasta where the dough is rolled and sliced, some Asian noodles (such as lamian) are made by pulling and stretching the dough.
Rice Base Noodles – Kuay Teow, Pho, Bee Tai Mak
Rice-based noodles are made from rice flour and water. Cornstarch and tapioca flour are sometimes added to improve the texture and appearance of the noodles. Examples of rice base noodles include kuay teow, pho and bee tai mak.
One key benefit of rice base noodles is that it is 100% gluten-free. Therefore, rice base noodles is as a good alternative to wheat noodles for people with celiac disease and gluten intolerance.
Historical Significance in the types of noodles
Looking back at history, the creation of the 2 noodle types can be attributed to geographical location and the accessibility of certain crops. Separated by the Yangtze river, people in Northern China tended to grow wheat, giving rise to noodle dishes such as Lo Mein and Chow Mein. On the other hand, people in Southern China tended to grow rice, giving rise to rice noodles.
Check out Vitamee: Singapore’s local quality noodle manufacturer!
Looking for some fresh noodle products? Check out Vitamee – all our noodles are produced locally in Singapore and are 100% fresh! Islandwide delivery available.
References:
- https://www.dekooktips.com/chicken-recipes/what-are-wheat-noodles.html
- https://scholarblogs.emory.edu/noodles/2018/06/29/noodles-in-contemporary-china-social-aspects-underlying-the-noodle-evolution-qiulun-li/