There are lots of kinds of noodles and you could use any of them in a soup recipe, depending on what kind of soup are making and what other ingredients you are going to use. For a traditional chicken noodle soup recipe, for example, you might choose egg noodles but you could substitute another kind of noodles if you wanted to.
Noodles Made from Egg
Egg noodles are very popular and they feature in a lot of Asian recipes, as well as in soups like chicken noodle soup. Egg noodles can be dried or fresh, round or flat and thick, medium or thin. They have to be cooked in boiling water. If you are making a chicken noodle soup recipe or something similar, use fresh egg noodles rather than dried ones for the best results.
Hokkien noodles are made from wheat flour and egg and these are yellow and thick. You can find them vacuum-packed or fresh in Asian grocery stores. Ramen noodles are the Japanese equivalent to Chinese egg noodles. "Ramen" actually means Chinese noodle. Ramen noodles are thin and you need to keep them in the refrigerator until you use them.
Other Kinds
Rice stick noodles are flat and translucent. You can use them in salads or soup recipes and you have to soak them in warm water before using them. Fresh rice kinds can be thick or thin and they are steamed and oiled, then packaged. Do not refrigerate fresh rice or they will become hard. Dried rice vermicelli are thin and white. They are good at absorbing flavors from other foods.
Wheat flour noodles like udon noodles are Japanese in origin and these need to be boiled, and then added to soup recipes. Soba noodles can be made with buckwheat or wheat flour.
Mung bean thread vermicelli are also known as glass noodles or cellophane noodles and these are made from mung beans. They need to be soaked and drained before being added to recipes.
Noodles Made from Egg
Egg noodles are very popular and they feature in a lot of Asian recipes, as well as in soups like chicken noodle soup. Egg noodles can be dried or fresh, round or flat and thick, medium or thin. They have to be cooked in boiling water. If you are making a chicken noodle soup recipe or something similar, use fresh egg noodles rather than dried ones for the best results.
Hokkien noodles are made from wheat flour and egg and these are yellow and thick. You can find them vacuum-packed or fresh in Asian grocery stores. Ramen noodles are the Japanese equivalent to Chinese egg noodles. "Ramen" actually means Chinese noodle. Ramen noodles are thin and you need to keep them in the refrigerator until you use them.
Other Kinds
Rice stick noodles are flat and translucent. You can use them in salads or soup recipes and you have to soak them in warm water before using them. Fresh rice kinds can be thick or thin and they are steamed and oiled, then packaged. Do not refrigerate fresh rice or they will become hard. Dried rice vermicelli are thin and white. They are good at absorbing flavors from other foods.
Wheat flour noodles like udon noodles are Japanese in origin and these need to be boiled, and then added to soup recipes. Soba noodles can be made with buckwheat or wheat flour.
Mung bean thread vermicelli are also known as glass noodles or cellophane noodles and these are made from mung beans. They need to be soaked and drained before being added to recipes.
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