Types of Asian Noodles

Asian noodles form the backbone of countless beloved dishes across the continent, each variety bringing its own unique texture, flavour, and cooking properties to the table.

At Yunion WA Enterprises, we've spent decades perfecting our fresh noodle production, giving Western Australian chefs and home cooks access to authentic, restaurant-quality ingredients.

Let's explore some of the most popular Asian noodle varieties and how to make the most of them in your kitchen.

Fresh vs Dried Noodles: Understanding the Difference

Fresh noodles, like those we produce at Yunion, offer several advantages over their dried counterparts:

• Superior texture: Fresh noodles maintain a pleasant chewiness and springiness that dried versions struggle to match.

• Quicker cooking time: Most fresh noodles need just 1-3 minutes in boiling water.

• Better sauce absorption: The porous nature of fresh noodles allows them to soak up flavours more effectively.

• Ready to use: No pre-soaking required, making meal preparation faster and more convenient.

Noodles Manufacturing at Yunion

Popular Asian Noodle Varieties

Hokkien Noodles

Our flagship product at Yunion, Hokkien noodles, is thick, yellow wheat noodles with a satisfying chew. Their robust texture makes them incredibly versatile in the kitchen.

Best for: Hearty soups like laksa, fish ball noodle soup, and substantial stir-fries where you want the noodle to hold its own against bold flavours and sauces.

Cooking tip: Hokkien noodles need minimal cooking – just 1-2 minutes in boiling water until they separate, then drain thoroughly before adding to your dish.

Shanghai Egg Noodles

Thinner than Hokkien noodles, Shanghai egg noodles have a smooth texture and subtle egg flavour that complements rather than competes with other ingredients.

Best for: Classic Chinese dishes like chow mein, lo mein, and lighter stir-fries, where you want the noodle to take on the flavours of your sauce.

Cooking tip: These delicate noodles cook quickly. Watch them carefully to avoid overcooking, which can make them mushy.

Japanese Noodles

Our Japanese noodles offer a distinctly chewy and bouncy texture. While thinner than Hokkien noodles, they maintain excellent structural integrity during cooking.

Best for: Stir-fry dishes where you want a substantial noodle with excellent bite and texture.

Cooking tip: These noodles benefit from a quick rinse in cold water after boiling to maintain their distinctive bounce and prevent sticking.

How to Cook Perfect Fresh Noodles Every Time

Regardless of which fresh noodle variety you choose, these principles will help you achieve restaurant-quality results:

1. Don't overcook: Fresh noodles need significantly less time than dried varieties

2. Separate before cooking: Gently loosen noodles before adding to boiling water

3. Rinse after boiling: For stir-fries, a quick cold water rinse stops the cooking process and removes excess starch

4. Finish in the sauce: For the best flavour absorption, complete the final minute of cooking in your sauce or broth

Storage Tips for Fresh Noodles

To maintain the quality of your Yunion fresh noodles:

• Keep refrigerated at 2-4°C

• Use within 3-5 days of purchase for optimal texture

• If freezing, portion noodles first and use within 1 month

• Allow frozen noodles to thaw in the refrigerator before cooking

At Yunion WA Enterprises, we're proud to supply Western Australian kitchens with fresh, authentic noodles made right here in Osborne Park. Whether you're a professional chef or an enthusiastic home cook, our locally-made fresh noodles will elevate your Asian dishes with minimal effort and maximum flavour. Check out our range today!