Noodles Noodles are strings or ribbons of unleavened baked dough. The U.S. FDA defines all pastas as either noodles or MACARONI. Noodles must contain one or more of the following: milled durum WHEAT flour, farina (coarsely ground wheat endosperm from less-hard wheat), or semolina (a granular product of milled durum wheat), together with 5.5 percent egg. (Macaroni need not contain egg.) Noodles have been a mainstay of Asian cookery since ancient times. RICE flour and MUNG BEAN flour are popular in Southeast Asia. Today, noodles are stirfried, pan-fried, or used in soups and sauces. Specific examples include: • Mung bean thread noodles (transparent noodles or jelly noodles) resemble silver threads. They soften rapidly in water and are a staple in China, Indonesia, Malaysia, and Japan. • Rice noodles are thin and wiry when dry. When soaked in water and cooked, they soften and form the basis of many dishes. Rice noodles are popular in Burma, Cambodia, Indonesia, and Vietnam. • Soba noodles are made from BUCKWHEAT. • Udon noodles are thick noodles prepared from wheat flour without eggs. They can be either flat or round. • Bean curd noodles, also called soy noodles, resemble typical egg noodles except they are somewhat thicker and may be grayish in color.