Noodles are a popular item and one of the main staples in Japanese cuisine. Japanese noodles come in three primary types but they can all be served cold with a dipping sauce or in broth. The first kind, Soba noodles, are made of buckwheat and have a distinctive brown color. These noodles are much more hearty and substantial than other Asian noodles. Soba noodles need to be boiled but the cooking time varies depending on the thickness of the noodles. When the noodles are first added to water they must be stirred to prevent clumping. Another Japanese noodle is somen. These are made of wheat flour and oil. They tend to be very thin and delicate. Somen noodles are usually sold dried and bundled together with a band. The third kind are Udon noodles. They are also made of wheat but tend to be thick and chewy in texture. This wide noodle looks a lot like fettuccine and is often used in Lo Mein and Chow Mein recipes.
Noodles often take the place of rice in a meal. They are featured in many soup dishes, or served chilled with a sauce for dipping. However, the Japanese appetite for rice is so strong thath many restaurants even serve noodles-rice combination sets.
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