Cold buckwheat noodles

There’s something so appetizing about their long, cold buckwheat noodles shape and ability to pair with countless sauces, soups, and assorted ingredients. We’re talking about noodles of course!

If you’re used to considering noodles as one single mono-category, prepare to be astonished by the vast choices available. Different compositions, shapes, lengths, and textures make each type of noodle unique and best suited for a handful of purposes. It’s easy to pick up a package of dry noodles and call it dinner, but the craft of noodle-pulling is steeped in tradition and worth discovering. The range of techniques and styles encompassed in the vast array of noodle dishes is seemingly infinite, and you could do worse than trying to eat your way through this list.

If you love your food long, slippery, and capable of being swirled, then you had better stock up on the many variations of this delicious food. Fairly popular in the take-out game, lo mein, meaning stirred noodles, is a popular noodle dish from China’s Guangdong province, according to Taste Atlas. Noodles are first boiled, then mixed in with sauce and other ingredients. You’ll find add-ins such as cabbage, carrots, mushrooms, meat, and seafood. First introduced by immigrants in the 1850s, it’s been a popular dish in Chinese restaurants in the U. Some are rounded into a thin, tubular shape whereas others lie flat.