Wheat noodles
Some would say that the most recognisable wheat flour noodle hails not from Asia, but Italy; while pasta can definitely be classified as a noodle, we’d argue that the term is more readily associated with Asian food culture. Japanese udon, somen and ramen; Chinese mee and ee; Vietnamese mi and soi; and Korean gooksu ‘knife cut’ all form part of this group. More of a wildcard, however, is India’s vermicelli-style noodle, sevian. Here, sevian is used in a sweet dish, a comforting milk and noodle pudding, served warm or cold. Scented with rose water and cardamom, it’s a favourite among Muslims, particularly in northern India and Pakistan, who traditionally eat it after moonrise during Ramadan. Sweet noodles? Truly, the proof is in the pudding.