Noodles are such an easy meal choice, but beware, as some types are very high in oil, salt and kilojoules. Portion size is key - a healthy serve is about the size of your fist.
The best kinds will have:
Rice vermicelli, rice noodles or rice stick noodles are often gluten-free (but check the label). Their mild flavour works with vegies and rich sauces.
Soba noodles are made from buckwheat flour and have a robust, nutty taste well suited to miso and soy sauce flavours.
Egg noodles including Hokkein and Singapore noodles are made from wheat flour and egg (often just the whites). The yellow colour can be due to added colouring (check the label).
Udon noodles are thick wheat noodles used in Japanese soups.
Instant (or ramen) noodles are made from wheat flour and fused with oil (often palm oil) and salt. They can be high in fat, particularly saturated fat, so aren't the best choice.
Use noodles to create these delicious recipes:
Singapore noodlesStir-fried egg noodles with beef and gingerTofu, shiitake and soba noodle soupStir-fried udon noodles with hoisin chickenThai red curry noodles