A Food Service View of Ramen & Asian Noodles

A friend sent me this link last week of an article in a food service industry magazine called Food Product Design that describes the taxonomy of ramen and other Asian noodles and details their usage. A bit nerdy, but still you can pick up some interesting points. The sweet potato noodles, mentioned in the excerpt, sound intriguing. I’m picturing them with a sweet and spicy sauce and some chicken.

Sweet potato noodles are popular in Korea, where they’re called tangmyon. Functionally like cellophane noodles, they have a taste and texture that are similar, too. Japanese shirataki noodles, made from the konjac plant, are a low-carb, gluten-free alternative. They’re also low-calorie, thanks to our bodies metabolizing their main structural component, the hydrocolloid glucomannan, as dietary fiber.