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&nbsp;with chillies Best combination: Cashew nuts and&nbsp;dry red chillies.
<img src="http://images.mid-day.com/images/images/2014/aug/14noodles-and-sauces.jpg" alt="" /> (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
Satay or peanut sauce Origin: Thailand Ingredients: Peanuts, fish sauce, molasses, tamarind Taste: crunchy and creamy Best combination: Skewered vegetables &amp; meat.
Chilli bean sauce&nbsp;(doubanjiang) Origin: Sichuan Province, China Ingredients: Tung Nu chilli, garlic &amp; 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.
<img title="Pad Thai Noodles" src="http://images.mid-day.com/images/images/2014/aug/pad-thai-noodles.jpg" alt="Pad Thai Noodles" /> 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 saut&eacute;ed 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 pur&eacute;e 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.

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

Noodles, and all that saucy appeal

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Noodles, and all that saucy appeal

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