Ramen noodles are made from wheat, are much thinner and longer than udon and have a nice chewy bite when cooked. You’ll usually find them served in a tasty broth.

Udon
Chewy and soft, these thick wheat noodles are usually pale white by comparison to ramen. Udon has a neutral flavour, so they make a good choice for strongly flavoured dishes.

Somen
Somen noodles are stretched thin wheat noodles, comparative to vermicelli and can be served both hot or cold, and absorb other flavours well.

Soba
Soba noodles are made from buckwheat flour or buckwheat flour and wheat four of equal parts. Try our delicious recipe for soup with soba noodles, spinach and poached egg.

Shirataki
These chewy noodles are made from high fibre konjac flour and can be used to add texture to dishes like sukiyaki and oden.

Harusame
Harusame, sometimes called cellophane noodles, glass noodles or mung bean threads, are translucent dried starch noodles, originally made from mung beans.

Whilst they are flavourless they are perfect for adding extra texture to soups, salads and stir fys.

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