RICE VERMICELLI
These fine noodles are gluten free (they’re made with rice flour) and often used in a dish called Singapore-style noodles with char siu (barbequed pork), egg, shrimp and curry. They’re also used in Indian, Indonesian and Malaysian dishes, often sweet rather than savoury.
MEDIUM EGG NOODLES
Slightly thick, wheat-based noodles that hold up well in stirfries.
UDON NOODLES
These Japanese wheat noodles are often served in a soup called kake udon, which is made from dashi, soya sauce and mirin, and usually topped with chopped spring onions. Try these udon noodles in a miso broth.
FINE EGG NOODLES
Perfect for Chinese dishes such as chow mein, soups, salads or Thai curries.
MEDIUM CHILLI EGG NOODLES
Egg noodles are a staple in Chinese cooking and can be used in soups, stirfries and broths. These have an added chilli kick.
MEDIUM RICE NOODLES
Use these gluten-free noodles in the same way as you would wholewheat noodles.
MEDIUM WHOLEWHEAT NOODLES
Made with wholewheat flour, they can be used for Chinese-style broths, stirfries, bowls of steaming ramen or cold salads.
PAD THAI NOODLES
The star in the Thai dish of the same name. They’re made from rice and cooked with eggs and firm tofu, then flavoured with tamarind, fish sauce, dried shrimp, garlic or shallots, red chilli and palm sugar and served with roast peanuts and lime.
HOKKIEN NOODLES
Traditionally used in a Chinese-style dish called hokkien mee, these egg noodles are strifried with egg, sliced pork, prawns and squid and served with vegetables, sambal sauce and lime wedges.
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