Mumbai has been smitten by Southeast Asian cuisine for a while now. From Chinese Kung Pao to Thai Flat Rice, Kanika Sharma decodes six fundamental noodles and sauces of this varied culinary family, in this must-read guide
Kung pao sauce
Origin: Sichuan Province, China
Ingredients: Dry red chilli, dark soya sauce, molasses
Taste: Soft, served dry
Best combination: A semi-thick sauce, which is slightly sweet in taste. Traditionally served and enjoyed with chillies
Best combination: Cashew nuts and dry red chillies.
(From left, front row) Flour noodles, Flat rice, Pad Thai, Glass noodles, Vegetable noodles, Vermicelli or cellophane noodles; (From left, back row) Kung pao sauce, Satay or peanut sauce, Chilli bean sauce, Sesame sauce, Black bean sauce, Hot garlic sauce
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Satay or peanut sauce
Origin: Thailand
Ingredients: Peanuts, fish sauce, molasses, tamarind
Taste: crunchy and creamy
Best combination: Skewered vegetables & meat.
Chilli bean sauce (doubanjiang)
Origin: Sichuan Province, China
Ingredients: Tung Nu chilli, garlic & black bean
Taste: Oily, Spicy and dense
Best combination: Goes with everything, specially tofu and seafood.
Sesame sauce
Origin: Yunan province, China
Ingredients: White sesame seeds, oil
Taste: smooth and subtle
Best combination: chicken and meat, avoidable with seafood.
Black bean sauce
Origin: Sichuan Province China
Ingredients: Black bean, soya, oil
Taste: Salty, thick and has has the quality of enveloping the ingredients of the dish
Best combination: Chicken and meat, avoidable with seafood.
Hot garlic sauce
Origin: Sichuan province, China
Ingredients: Garlic, chilli, oil, soya sauce
Taste: Salty, spicy, smooth with bites of fine garlic.
Best combination: Vegetables, chicken, meat and seafood.
Flour noodles
Origin: Part of Mandarin style cuisine or Northern China
Ingredients: Flour (sometimes tapioca or arrowroot), water, and oil. Also, egg is used, on occasion, to make the noodle shinier and chewier
Taste: Chewy and super absorbent of flavours
Best combination: Goes well in stir-fries with all sauces except peanut sauce. Also complements vegetables, protein, meat and seafood.
Flat rice
Origin: Thailand
Ingredients: Made out of rice flour, water, potato, wheat
Taste: Soft, served dry
Best combination: Goes with seafood, meat and poultry. It can be paired with sweet, spicy or sour sauces.
Pad thai
Origin: Thailand
Ingredients: Made from rice and wheat starch
Texture: Flat soft
Best combination: Add chicken and prawn to it. Add only a little sauce to this kind of noodle. Steaming would be a good option. This noodle goes best with Hot Garlic Sauce, which is sweet and sour.
3mm Pad Thai Noodles in the glass along with six kinds of sauces. Pic/Satyajit Desai. Location courtesy/Mekong, Palladium Hotel
Glass noodles
Origin: China
Ingredients: Made with skinned green beans and potato starch
Taste/texture: Soft, slightly sweet to taste when made with black bean sauce
Best combination: It goes well with sautéed chicken and black bean sauce. Chef recommends it stewed or stir-fried. Tastes great in Vietnamese Spring Rolls and noodle-based soups.
Vegetable noodles
Origin: Tong Guan region, China
Ingredients: Spinach purée
Texture: Soft, served dry
Best combination: It goes best with shrimps or chicken and julienned beef. An ideal way to eat it would be steamed and stir-fried with no curry. Spice lovers can add a little chilli sauce.
Vermicelli or cellophane noodles
Origin: Part of many Asian countries (China, Thailand and Vietnam, hence extremely dynamic)
Ingredients: Rice flour, water
Texture: Slightly chewy, slippery and bland (thus, it is a great accompaniment to strong stews and sauces)
Best combination: Best in stir fry or in noodle soup bowls. Dynamic noodles go great with all sauces. Vegetables, proteins, red meat and seafood are good too.
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