Noodles, and all that saucy appeal

Kung pao sauceOrigin Sichuan Province ChinaIngredients Dry red chilli dark soya sauce molassesTaste Soft served dryBest combination A semithick sauce which is slightly sweet in taste Traditionally served and enjoyedwith chilliesBest combination Cashew nuts anddry red chilliesFrom 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 sauceSatay or peanut sauceOrigin ThailandIngredients Peanuts fish sauce molasses tamarindTaste crunchy and creamyBest combination Skewered vegetables amp meatChilli bean saucedoubanjiangOrigin Sichuan Province ChinaIngredients Tung Nu chilli garlic amp black beanTaste Oily Spicy and denseBest combination Goes with everything specially tofu and seafoodSesame sauceOrigin Yunan province ChinaIngredients White sesame seeds oilTaste smooth and subtleBest combination chicken and meat avoidable with seafoodBlack bean sauceOrigin Sichuan Province ChinaIngredients Black bean soya oilTaste Salty thick and has has the quality of enveloping the ingredients of the dishBest combination Chicken and meat avoidable with seafoodHot garlic sauceOrigin Sichuan province ChinaIngredients Garlic chilli oil soya sauceTaste Salty spicy smooth with bites of fine garlicBest combination Vegetables chicken meat and seafoodFlour noodles Origin Part of Mandarin style cuisine or Northern ChinaIngredients Flour sometimes tapioca or arrowroot water and oil Also egg is used on occasion to make the noodle shinier and chewierTaste Chewy and super absorbent of flavoursBest combination Goes well in stirfries with all sauces except peanut sauce Also complements vegetables protein meat and seafoodFlat riceOrigin ThailandIngredients Made out of rice flour water potato wheat Taste Soft served dryBest combination Goes with seafood meat and poultry It can be paired with sweet spicy or sour saucesPad thaiOrigin ThailandIngredients Made from rice and wheat starchTexture 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 sour3mm Pad Thai Noodles in the glass along with six kinds of sauces PicSatyajit Desai Location courtesyMekong Palladium HotelGlass noodlesOrigin ChinaIngredients Made with skinned green beans and potato starchTastetexture Soft slightly sweet to taste when made with black bean sauceBest combination It goes well with sauteacuteed chicken and black bean sauce Chef recommends it stewed or stirfried Tastes great in Vietnamese Spring Rolls and noodlebased soupsVegetable noodlesOrigin Tong Guan region ChinaIngredients Spinach pureacutee Texture Soft served dryBest combination It goes best with shrimps or chicken and julienned beef An ideal way to eat it would be steamed and stirfried with no curry Spice lovers can add a little chilli sauceVermicelli or cellophane noodlesOrigin Part of many Asian countries China Thailand and Vietnam hence extremely dynamicIngredients Rice flour waterTexture Slightly chewy slippery and bland thus it is a great accompaniment to strong stews and saucesBest 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