Noodles - Indoensian Authentic Ingredients

Noodles are a universal favorite in Indonesia which the Indonesians have enthusiastically adopted from the Chinese. Both fresh and dried noodles made from either wheat, rice or mung bean flour are found. Yellow wheat noodles (mie) are spaghetti-like noodles made from wheat flour and egg. In Indonesia they generally come dried in packets, like ramen. Flat rice stick noodles (kway teow) are ribbon-like noodles of varying widths, used in soups or fried. They generally come dried in packets. Dried rice vermicelli (beehoon) are very fine rice threads that must be plunged into boiling water to soften before use. Dried glass noodles, made from mung beans, are fine white strands that are generally used in soups. They are also called “cellophane” or “transparent” noodles, both accurate descriptions of their appearance after soaking. Both fresh and dried noodles should be blanched in boiling water before cooking to rinse and revive them—use a pair of long chopsticks to keep them from sticking together.