For those of us perplexed with the best ways to incorporate ramen, fresh rice sheet noodles, soba, and shirataki into our diet, Noodle written by Terry Durack, is a rewarding find.
Asian noodles are worth exploring for their great variety and taste.
There are of course many Asian noodles made from wheat, but if you have any kind of wheat allergy, you'll be pleased to know that many of the noodles are made from rice, buckwheat, mung bean, sweet potato, Japanese yam and even potato starch. Mr. Durack, a regular contributor to the Sydney Morning Herald in Australia, has travelled extensively throughout Asia, from Mongolia to Thailand in search of the traditions and lore. The result is a beautifully designed cookbook filled with gorgeous photography and authentic recipes for mastering some Asian favorites, such as Pad Thai, Tempura Soba, and Won Ton Soup with Noodles. We loved the organization of the book. It begins with 20 artfully shot noodle identification photographs, with the idea that you can match your noodle up to the photos to determine what kind of pasta you're dealing with.