Here’s How To Tell The Difference Among Those Asian Noodles At The Supermarket
Know the difference between the sotanghon and bihon as well as other noodles found in your local supermarket.
Make your own pancit at home! But before you start your kitchen adventure, learn about the different kinds first.
Thin, soft white misua is a Chinese noodle made from wheat flour. It’s usually used to make a soup with seafood or meatballs, like classic almondigas.
Made with cornstarch, rice flour, and water, bihon noodles are thinner than the others. They can be sautéed and topped with meat and vegetables, or made into a soup with seafood.
Soft, yellow miki noodles are sold fresh, salted, and partially cooked. Try making soup out of them with chicken broth, meatballs, and quail eggs.
Did you know that aside from stir-fries, you can also make salads and soups with pancit canton? This type of egg noodle is an essential in every pantry.
5 Palabok, Please!
Palabok noodles get their yellow color from their natural cornstarch content and are typically topped with an orange sauce made of shrimp and annatto. It’s a must during special occasions!
6 Very Easy Vermicelli
Also called sotanghon, vermicelli noodles are thin, transparent noodles made out of a combination of mung-bean starch and potato starch. Simply soak the dried noodles in hot water then use in your desired recipe. Sapporo Long Kow Vermicelli, P57.95, Metro Supermarket
Article by Idge Mendiola was published in the September 2016 issue of Yummy magazine. Minor edits have been made by the Yummy.ph editors.