4 Asian Noodles to Know and Where to Get Them in Milwaukee

Get to know your noodles.

This story is part of our OUT OF ASIA feature. Click HERE to read more from our deep dive into Milwaukee’s Asian dining scene.


Korean cellophane:

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.

Photo by Getty Images


Rice sticks:

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.


Rice vermicelli:

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.

Photo by Getty Images


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.

Savor it at Kawa Ramen & Sushi, 2321 N. Murray Ave.

Photo by Getty Images



This story is part of Milwaukee Magazine‘s August issue.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.