Noodles for stir fry which type is best?

catlover7, Feb 20, 12:28am
Id like to make a stir fry with pork and noddles andI have no idea which is the best type of noodles to buy for this can any one help!

valentino, Feb 20, 12:46am
Depends on what sort of noodles you want.

The Hakubaku branded ones is mostly used especially the organic sobu that I use.

A number of Rice noodles is quite popular, and recently a few "Thin noodles" that are packaged in 6 bundles within (easy to use only 2 or 3 bundles).
Vermicelli is used in side dishes on it's own, just soaked in boiling hot water then drained with soy only added afterwards prior to serving or quickly cooked like frying in oil like deep frying method.

Other noodles are mainly for various specialised meals like Chow Mein, soups, or various other types of Oriental dishes.

Hopes this helps and that hopefully others can add their thoughts.

rainrain1, Feb 20, 1:16am
I like the udon noodles in my stirfry

clevercloggs, Feb 20, 3:49am
Yes udon for me too.Very easy to prepare. I just soak them in some boiling water for a few minutes before adding to the stir fry.

245sam, Feb 20, 4:01am
My/our preference for noodles for stir-fries is usually Hokkein Noodles.:-))

davidt4, Feb 20, 4:13am
For a beginner I recommend dried bean thread noodles (also called glass noodles, cellophane noodles) because they don't break up and you can't really overcook them.All you need to do is soak them in hot water for 30 minutes, drain and add to your other ingredients in the wok, toss until hot.

They are sold in bags of about 6 little bundles tied with string and one bundle is ample for two servings.

uli, Feb 20, 5:12am
I tried some noodles made from sweet potato starch the other day and they were remarkably nice.

davidt4, Feb 20, 5:24am
Were they Korean!I've seen them at Tai Ping but haven't got around to trying them out.

tinabops, Feb 20, 5:35am
The sweet potato starch noodles are also called glass noodles and Korean Vermicelli, need to be boiled first and I agree they are yummy and they don't break up so much.
Dried egg noodles need to be boiled until al dente ,well drained then add to your stir fry. Don't leave them sitting for too long otherwise they will stick and then breakup as you stir fry.
There are vacuum packed 200gm noodles in bags with a choice of Udon, Singapore or Hokkein.These are easy to use when I'm in a rush.
I would suggest you try a few different types of noodles until you find the one that suits you.Good Luck Experimenting.

uli, Feb 20, 8:16am
They are made in China - like every other thing in the world.
However they are called "Korean Style Sweet Potato Starch Noodle" and they look a bit like the "glass noodles".

Mine were made by "Wang GlobalNet" check out for more info.

For a 55g serving you have 47g of carbs - so not an everyday event for me - but a fun thing every couple of weeks or so.

wendalls, Feb 20, 8:27am
I tried udon last week. Must have overcooked them as they looked very unappealing. Like a cross between maggots and worms. My 11 yr old became hysterical and gagging when we tried to make her eat them! (well husband did that.).

uli, Feb 20, 8:32am
If the udon was wet (in a plastic pack) then they can be very terrible - if you do keep testing every 30 seconds - they can be overcooked.

I have cooked them from dry - but even then you got to watch them (like spaghetti) so they do not turn into the "worms" that come out of bottled spaghetti tins.

davidt4, Feb 20, 9:06am
Okay.The ones that I saw were translucent golden yellow, quite thick and bulky (about the girth as spaghetti) and made in Korea.At the time we were eating very low carb so I didn't buy them.Now that we've eased up a bit I might try them out.

rainrain1, Feb 20, 3:54pm
Very terrible udon noodles in your stirfry, now there's a new one for ya!
Add them at the last minute and they are very terribly good

tinabops, Feb 20, 11:12pm
Yes there are Korean made ones and also Korean Vermicilli .made in China, haha. I've tried both and much of a muchness.