Asian noodles

In Asia, just about any starch can be made into noodles. Wheat, rice, buckwheat, konjac, sweet potato, mung beans... Noodles can be thin, thick, flat, rounded, squared, transparent, translucent or opaque. In China where noodles have been around for over 4,000 years, there are more than a thousand kinds eaten today. All over Asia, noodles are served in broth, stir fried or simply boiled and tossed with mixed sauce.