Slippery slightly rubbery and dense, these noodles made from sweet potato starch are used in a stir-fry called japchae, also featuring meats and veggies cooked in sesame oil.
Find it at Momo Mee, 110 E. Greenfield Ave.
Wide, straight, flat rice noodles become chewy but slippery when cooked in pad thai, the classic pan-fried noodle-peanut-egg dish.
Try a nicely nutty version at AppeThai, 3900 W. Brown Deer Rd., Brown Deer.
In Singapore street noodles, these delicate, very thin strands are stir-fried with meat (char siu, or barbecued, pork), scrambled eggs, veggies and curry powder. The noodles should be flash-cooked so they still have a little firmness.
A delicious rendition can be found at DanDan, 360 E. Erie St.
Chinese wheat noodles:
These threads are long and thin and should have a chewy texture when cooked. The classic preparation is the Japanese soup called ramen, which translates to “pulled noodles.” The stock base and ingredients change, and you can never go wrong with the traditional tonkotsu, which has a thick broth made from pork bones and a very creamy texture.