In search of organic noodles

Noodles are the fast food of Asia. They’re inexpensive, taste great and come in varieties too numerous to mention. In fact, the number of countries that have adopted them as an important, and in some cases defining, part of their national cuisine is astounding. And, unlike most Western fast food options - which tend to be overburdened with saturated fat, salt and sugar – noodles, when thoughtfully prepared, have the capacity to be used as the foundation for many nutritionally balanced meals. With a young family, that’s an important consideration for me. So, it’s with some considerable interest that I’ve noted the rise of some outstanding noodle options available for today’s organic consumer.

Before going further, I have to confess to being a huge noodle fan. When I was young, Danny Yee’s mother used to make some of the best homemade noodle and wonton soup you could ever wish to taste. Mrs Yee, a kind woman who looked after my two brothers and me while our dad worked night shifts, would often prepare for all of us a bowl of piping hot noodle and wonton soup. I’ve been hooked ever since.

From those early noodle experiences, my tastes have broadened. I’ve ventured beyond some of the more traditional Chinese noodle dishes to enjoy Malaysian, Japanese, Thai, Korean and, more recently, some amazing Vietnamese noodle dishes.

As you’re probably aware, most noodles are made from wheat, rice, potato starch, or buckwheat. Some are made with egg, others without. Wheat noodles are the oldest and most common. Like other products derived from wheat, such as bread and pasta, choosing an organic variety makes a lot of sense. Due to the significant economies of scale required to harvest wheat profitably, a monocultural approach to agriculture prevails amongst conventional growers. Consequently, wheat tends to be a heavily sprayed crop. And because of the constant demands placed on the soil there exists a requirement for large quantities of synthetic fertiliser to be routinely applied. In contrast, organic wheat farmers use crop rotation, break crops and cover crops to ensure the soil remains optimal and insects are managed, thus forgoing the need for chemical intervention. 

If you get the opportunity, check out Hakubaku, O’Hana House, and Clearspring. These companies are making some terrific organic noodles. Their high quality, and the obvious time and effort that has gone into perfecting these noodles, make them a perfect option for anyone who loves great food prepared according to traditional (and organic) standards.

Unfortunately, I was too young to ask Mrs Yee how she made her noodles – and the wonton soup – for that matter. And alas, as is often the case with primary school friends, I’ve lost touch with Danny over the years. But I sure do remember those big bowls of steaming hot noodles. It’s interesting how early memories such as these, and how even the simple pleasure of eating a bowl of noodles in good company, can change the way we think about food and also the types of food we seek out later in life.