Suffolk private chef Lilian Hiw, author of Lilian’s Kitchen, shares her knowledge of noodles and the many tasty ways they can be served
Ahhhh, noodles… my ultimate comfort food.
Whenever we return home from an overseas trip, our family tradition is to enjoy a steaming bowl of ‘soupy’ instant noodles. After the hustle and bustle of the airport, it’s like a big warm hug that says ‘welcome home’.
My love for noodles runs deep; I also like it served ‘dry’– cooked in water, drained and then mixed with sauces and meat or seafood and vegetables.
Have you tried cold noodles? They’re perfect for the warmer weather ahead. Take Zaru Soba, for example: nutty chewy buckwheat noodles served on ice cubes in a bamboo tray with a drip rack.
Accompanied by condiments like chopped spring onions, grated radish, wasabi and shredded nori (seaweed). You can add, according to your taste, to a dipping sauce of light soy, mirin and dashi.
Then comes the fun part – dip and slurp: Pick up a small portion of soba noodles with your chopsticks, briefly dip them into the sauce and enjoy.
Slurping is totally encouraged here, it enhances the flavour and adds to the experience (similar to the concept of wine tasters slurping to aerate the wine to enhance the aromas and flavours by drawing air into the mouth). It helps the sense of smell to pick up more subtle notes and flavours. In Japan, slurping loudly while eating your noodles is not considered bad manners, but rather shows the cook that the food is good and that you appreciate the meal.
Another delicious dish is chilled noodles with sesame dressing, easy to make ahead for a garden party this summer.
Dress cooked then chilled egg or rice noodles with a creamy sesame dressing made from toasted sesame paste or tahini, light soy sauce, rice or cider vinegar, sesame oil, honey (to balance the acidity) and crushed garlic.
Toss together with plenty of crunchy vegetables like julienned carrots, cucumber, bell peppers, chopped spring onions and sesame seeds. Add shredded chicken or tofu for protein and sometimes I add a drizzle of crispy chilli oil for a kick of heat.
I bought and photographed a selection of store cupboard dried noodles to share with you for this column.
I am often asked about gluten-free noodles in my cookery classes and get requests from private dinning clients with gluten intolerance, so I have included these too.
POPULAR GLUTEN-FREE NOODLES AND LOCAL DISHES
Gluten-free - rice noodles
In the rice noodles photo, you’ll notice fine rice noodles on the top right corner. These noodles can be used for stir-fried dishes such as ‘Singapore Noodles’. The thicker noodles on the left are used for the well-loved dish ‘Pad Thai’. The brown noodles are a healthier choice, but they can be harder to find and are not commonly used in local restaurants or takeaways.
Missing from the selection is the broad rice noodle, also known as kway teow or ho fun (my apologies, I couldn’t get hold of them for the photography session).
My personal favourite is ho fun with wok-smoked beef in black bean sauce.
A little tip: If you use dried rice noodles, DO NOT soak or boil them in hot water before stir-frying as they will become mushy when cooked. Instead, use cold tap water to soften them until they are pliable, drain and they are ready for cooking. This method produces nice long strands of noodles
Gluten-free sweet potato noodles
The photo with the caption gluten-free noodles showcase three different thickness of sweet potato noodles in the background.
I love the chewy and bouncy texture of these noodles. Sweet potato noodles generally have a lower glycaemic index (GI) compared to regular wheat-based noodles. So it’s good news for those of us who are after lower carbs noodles or who are diabetic.
They can be served hot, but are also delicious at room temperature. A popular dish is the Korean noodle dish ‘Chap Chae’ – stir-fried with garlic, vegetables (a rainbow selection such as spinach, carrots, red bell peppers, mushrooms and white onions) and meat (often thinly-sliced beef). All the ingredients are then tossed together with soy sauce and sesame oil.
This colourful, flavourful and incredibly satisfying chewy noodle dish makes me very happy.
Cooking tip: Boil sweet potato noodles until tender, then drain and rinse under cold water to remove excess starch before using in your dish.
Gluten-free – glass noodles
In the gluten-free noodles image you'll find glass noodles in the bottom right corner. These noodles are also known as bean thread noodles, cellophane noodles, mung bean noodles or vermicelli.
Made from mung bean starch and water, these noodles are transparent when cooked, giving them their distinctive glass-like appearance. Soak them in boiled water for two minutes to soften them before use. They absorb flavours beautifully and add a springy texture.
Use them as part of the filling for spring rolls, add them to salads; add them to protein, vegetables and broth for a quick meal.
Gluten-free – konnyaku noodles
Also known as shirataki or konjac noodles, these traditional Japanese noodles are made from the corm of the konjac plant (also known as devil's tongue). They have a gelatinous texture, are almost calorie-free, high in fibre and low in carbohydrates, making them ideal for those on keto and diabetic-friendly diets.
Be warned: Konnyaku noodles often have a slightly fishy smell due to the preservation liquid they come in. Rinse well and blanch in boiling water for a few minutes to remove the smell. Use them in stir-fries, soups or salads.
INSTANT NOODLES
Instant noodles are a quick and convenient meal option loved around the world for their ease of preparation and delicious taste.
Just add a packet of noodles to a pan of boiling water and it’s ready in two to three minutes. It cooks so instantly because it is pre-cooked. Traditionally deep-fried, some manufacturers now steam their noodles.
The noodles are cooked, then shaped into rectangular or round cakes before drying. They are packaged with a sachet of seasoning. Depending on the flavour and variety, some may include a little sachet of chilli spice, dried vegetables or fragrant oil. Many people, especially in Asia, add leafy vegetables and a source of protein, such as meat, tofu or an egg, to make it a complete meal.
Instant noodles packaged in bowls or cups are very portable and particularly handy when you are on the go. Just add hot water, cover with the foil lid for three minutes, stir and enjoy. No cooking or washing needed.
In the photo I’ve included a variety of Asian flavours to inspire you: Korean Kimchi noodles – includes a sachet of seasoning and another of dried kimchi. Vietnamese Hot Beef Pho – seasoning, dried vegetables, hoisin sauce and siracha sauce are all packed separately. Indonesian Stir-fry Mi Goreng – seasoning, chilli powder for you to control the spice level, fragrant oil and Indonesian sweet soy sauce. Salted Egg Yolk Stir-fried Noodles – seasoning and a sachet of indulgent salted egg yolk. Nissin Food’s Sesame Soup Noodles – seasoning and it comes with a wonderfully aromatic sachet of sesame oil.
Noodles ventured into space in 2005! Nissin Foods developed ‘Space Ram’, a zero-gravity instant noodle compressed into a ball-like shape for easy consumption by space travellers. Japanese astronaut Soichi Noguchi took instant noodles with him when he flew aboard the Space Shuttle Discovery that year.
OTHERS
Gluten-free – rice cake sticks
These tubular rice cakes, made from glutinous rice flour, are a staple of Korean cuisine. Famous for their delightfully chewy and springy texture, the rice cakes themselves are tasteless, taking on whatever flavour the cook gives them.
Fans of Korean dramas will recognise tteokbokki, that glistering bright red fried rice cake dish often served at street food tents and stalls alongside beer and soju (a popular Korean spirit that is clear and has a staggering alcohol content of up to 53 per cent).
Tteokbokki is sweet and spicy, simmered in a sauce made with gochujang (Korean fermented red pepper paste). For non-spicy versions, the rice cakes can be grilled or pan-fried and served with soy dipping sauces, or in a simmering broth.
Scallop noodles
These wheat-based noodles are delicately flavoured with dried scallops. Do not overcook them as it should be served with a springy texture, cook in rapidly boiling water for four to five minutes. They can be served in a savoury broth, stir-fried or enjoyed dry-tossed with oyster sauce and aromatic shallot oil.
Shallot oil tip: Fry finely-sliced shallots in a neutral oil until golden. I use it as a quick stir-fry shortcut when I’m in a hurry so I don’t have to add aromatics like chopped onion or garlic. It also gives an amazing aroma to salad dressings.
You can also buy prawn-flavoured noodles. Check out your Asian grocery stores or source them online.
Spinach noodles
There's something about that bright green colour that makes you think of freshness and health, don't you think?
Made from wheat flour and dehydrated spinach, these noodles not only add colour to your dish, but also bring a subtle earthy flavour.
You can treat spinach noodles in the same way as scallop noodles – cook them to a springy texture, then serve them in broths, stir-fries or tossed dry with your favourite sauces. Their bright appearance makes them a fantastic choice for creating visually appealing dishes that feel as nutritious as they look.
Udon noodles
Udon noodles come in various thicknesses and textures, the most common being the standard thick udon.
These are readily available in our local shops, usually sold in individual servings (see udon noodles photo). Thick and chewy with a soft and smooth texture, it holds its texture well in broth and is brilliant for stir-frying.
A popular and comforting Japanese dish is ‘Tempura Udon’ – umami packed dashi broth, topped with prawns in a light and crispy batter, garnished with spring onions.
Fresh thin udon are not easily available here, so I suggest buying the dried version. It’s thinner and firmer compared to the regular udon. Ideal for cold dishes such as Zaru Udon – chilled noodles with dipping sauce. Flat udon is slightly wider and ribbon-like, great for soaking up rich sauces and pairing with heavier broths, I also buy these in the dried noodle aisle.
Well, I hope today’s column has been an interesting read for you. Until the next time, take care of yourself.
WHAT’S ON
Live Theatre Dining – Tasting Menu Experience
Indulge in a six-course tasting menu as Lilian prepares each dish before your eyes, sharing captivating background stories and insider tips throughout the experience.
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