- The front includes a glossary of Asian noodles, complete with photos, that clears up confusion about the difference between Asian wheat, egg, and rice noodles.
- Recipes includes notes about crucial steps, history, variations, and substitutions for each dish.
- I made the Cantonese roast duck soup noodles, and found the recipe to be quick, satisfying, and easy to follow.
- Hardcover is sturdy, yet a manageable size for cooking with on an everyday basis.
- The easy noodle recipes often call for shortcuts like canned chicken stock or store-bought Chinese roast duck.
- Newcomers to Asian cooking may be looking for more of an introduction to ingredients like kombu and yu choy.
- Many of the recipes seem like toned down versions of more flavorful and authentic Asian cuisine.
Recipes: The title breaks Asian noodles into three categories: stir-fried, pan-fried, and sauced; soup noodles; and cold noodles and noodle salads. Among the enticing recipes are:
- Pad thai
- Japanese curry udon
- Chicken coconut noodle soup
- Cold sesame noodles, Sichuan style
Imagery: Roughly half of the recipes are accompanied by whole-page pictures that emphasize the fresh ingredients included in each noodle dish.
Overall Rating: If you're looking for an exhaustive resource on authentic Chinese or Japanese noodle dishes, this book isn't for you. This tome, however, would be a great addition to any beginner's kitchen; it's a useful introduction to a wide range of pan-Asian noodle staples, such as Cantonese pork lo mein and Sichuan favorite ants climbing a tree.