Ming Tsai

Noodles and Rice

Bean threads
I'm a great fan of these slithery noodles, which are sometimes called cellophane noodles or soybean vermicelli. Made from mung bean flour, these thin, translucent noodles are sold dried in packages from 1 ounce to 1 pound. They are never cooked to soften them, but soaked in warm water (or in hot soup) until tender.
Available in Ming's Pantry

Lo Mein
These delicious egg and wheat flour noodles are one of the most commonly used in Chinese noodle cookery. They're available dried in cellophane bags or fresh in the refrigerator sections of many Asian markets and come in various widths or diameters, flat and round. I recommend the flat noodles for savory dishes and the round for brothy preparations. Fresh noodles can be stored in the refrigerator for up to four days or frozen up to three months. There is no need to defrost frozen noodles before using them.

Rice stick noodles
Like bean threads, though starchier, these mildly flavored rice-flour noodles are never cooked to soften them, but soaked in warm water instead. Rice stick noodles come in a variety of thick-nesses; I recommend the flat kind that are about 1/4 inch thick.
Available in Ming's Pantry

Shanghai noodles
Not a traditional noodle type, but a 1/8-inch-thick egg noodles labeled "Shanghai," these are wonderfully appealing. They're usually packaged by the pound in plastic bags and freeze well. If you can't find them, substitute any thick fresh or dried spaghetti.

Udon noodles
Simple but delicious, these are the most commonly available Japanese noodles. You'll find udon, which are made with wheat flour, in various thicknesses, both flat and round, fresh and dried. The fresh are preferable.

Wonton noodles
A very thin Chinese egg noodle, these are the equivalent of Western angel hair pasta. Available fresh and dried, wonton noodles were used traditionally in soups containing the dumplings from which they took their name.

Glutinous rice
Not to be confused with the short-, medium-, or long-grain rices eaten by most Asians daily, glutinous or sweet rice is reserved for dishes in which the rice's stickiness is preferred. These include snacks and desserts. Most often sold as "sweet rice," glutinous rice must be rinsed thoroughly and soaked overnight before steaming.

Sushi rice
This short-grain rice, which is moderately sticky when cooked, is perfect for preparing rolled and hand-shaped sushi. Domestically grown sushi rice is now available and marketed under brand names including Calrose and Kokhuto Rose. Labeling for this rice is often inconsistent and nondescriptive; look for the phrases "new rice," new variety rice", or "Japanese rice" on the package.
Available in Ming's Pantry

Soba noodles
Made with buckwheat flour, this earthy Japanese noodle is traditionally served cold with a dash-soy dipping sauce; it is also used in broths. My favorite soba, called cha soba, is flavored and colored with green tea. It can be used interchangeably with regular soba noodles.