I’m a noodles fiend and have two whole shelves in my kitchen cupboard dedicated for the many types of noodles that I own. Even so, I’ve barely scraped the surface when it comes to noodles. Noodles can come in all manners of shapes, widths and thicknesses; and be made from all sorts of ingredients including rice, wheat, mung bean, and sweet potato starch… The list goes on. The various shapes and ingredients give each type of noodle its characteristic taste and texture, so I never get bored cooking with noodles. None is a favourite since every one of them is special and suit different preparations.
Having grown up in Singapore, I tend to reach for the rice and egg noodles more often but there are others that I turn to when I fancy something different. The three that I’m sharing today are some of my favourites for quick, fuss-free cooking: