Noodles have been around for at least 6,000 years and the reason they have been around for so long is because they are simply fantastic!

Noodles are an incredibly versatile food like all pasta. They can be combined with almost all types of meat, poultry, fish and seafood, with all types of sauces (sweet and sour, teriyaki, chili, hot and sour chili, hoisin) and can be ‘decorated’ with many kinds of spices, something that the Chinese like very much.

With so many different types of noodles available, it can sometimes be difficult to know which one to choose when cooking at home. In this article we will analyse two of the most common types of noodles in Chinese home cooking: egg noodles and rice noodles.

Noodles with egg

They are made with wheat flour and varying quantities of eggs. Egg noodles are the most common variety in conventional western supermarkets. In Greece we find the wonderful Oriental Express products in a package of eight pieces (net weight 300 gr.) which are ready after boiling in just three minutes! So easily and quickly we can enjoy an authentic Asian recipe or a delicious pasta with our favourite sauce.

Egg noodles are especially good for stir fry because they are resistant to the heat of the wok.

Rice noodles

Rice noodles are usually made entirely from rice flour and water, but sometimes corn starch is added to improve the transparency and satisfyingly chunky texture of the noodles. The good news here is that all of these ingredients are gluten-free. Rice noodles come in a variety of widths, thin and wide. You can find the Oriental Express rice noodles stir fry in a 225g pack and the flat rice noodles in a 225g pack.