We are oodles for noodles at Camseng!
Variety, texture, taste… There really is a noodle for every occasion. But the sheer choice available is enough to get your noodle spinning.
An everyday staple in Chinese cuisine and extensively used all over Asia, noodles are easy to cook, versatile and hard not to fall in love with. To help you distinguish your udon from vermicelli, our guide to Camseng’s noodles will help you choose the right type for your dish or even get you experimenting with something new.
Camseng’s noodle range
See the large selection of noodles available at Camseng that we have roughly split into three categories: wheat noodles, rice noodles and glass noodles.
Wheat being the most popular grain used when making noodles, wheat noodles are the largest category of noodles. They come in different widths, length and texture and can be purchased dried, fresh or instant. The number of different wheat noodles available can definitely boggle the mind!
We have broken down some of the most popular types.
Wheat (and egg) noodles - knife-sliced, rolled, pulled, fresh or dried noodles - are the most commonly seen types. Whether you use all-wheat noodles like these Buenas Flour Sticks or buckwheat noodles, they work perfectly in a wide range of dishes from stir-fries, spring rolls, soups, broths, and salads.
Ramen noodles are long, thin and treated with an alkaline ingredient that causes them to become curly in shape. They are slightly chewier in texture and fresh ramen tend to be yellower in colour.
Often hailed as the Japanese noodle, ramen noodles are used in soups and broths with soy sauce, miso, pork, and vegetables. Instant ramen has become particularly popular in Western countries.
Add your favourite ramen noodles into your basket here.
Udon noodles, another Japanese staple, are thick, pale and chewy wheat noodles. They are neutral in flavour and hence great when coupled with strong flavours like ginger, hoisin or green onions.
Use udon noodles in soups, broths, and stir-fries, and remember to soak them in boiling water before use.
Also a large, widely used category of noodle, rice noodles are made of rice flour and water. They are mild in taste, soft and springy in texture, and vary in size. Known for being able to absorb flavour, they can be matched with stronger or milder flavours, making them brilliantly versatile.
Thinner rice noodles are often called rice sticks. They are dried and differ in width, the widest types resembling fettuccine.
Pad Thai is a well-known noodle dish that uses rice stick noodles.
Rice vermicelli are dried, thin and brittle. Neutral in flavour they are great with curries, dishes rich in sauce, or a buddy to grilled meats.
Don’t worry – it’s not as bad as it sounds. Glass noodles are noodles made from any other starch other than rice or wheat. For example, sweet potato starch like this Korean vermicelli, or corn starch noodles.
Glass noodles are often threadlike, springy in texture, and look nearly transparent when boiled (hence the name). They don’t have a distinct taste which is why salt should be added when boiling if these noodles are not used in a soup or broth. They are most frequently used in stir-fries; to bring out their best, use these noodles with lots of sauce or other flavourings.
As glass noodles are made of vegetable starches, they are gluten-free.
For those keeping a low carb, low-calorie diet, Japanese Shirataki noodles are an excellent option! They are made of the Konjac plant and are commonly dubbed as the ‘miracle noodles’ thanks to their health benefits and low-calorie content.
A little chewy and rubbery in texture, try dry-frying these noodles and add to the sauce of your choice when it is nearly cooked.
In need of a quick noodle fix? (Always) Camseng’s instant noodle range to the rescue! Pick your favourite instant noodle and enjoy the explosion of flavour!