Japanese Vegetable Noodles

Noodles are a popular item and one of the main staples in Japanese cuisine. Many types are either served chilled with dipping sauces in the hot summer months and in soups or hot dishes during the cooler and winter months.[1] Varieties include: * Ramen - thin, wheat-based noodles made from wheat flour, salt, water, and Kansui (a type of mineral water) or eggs. The dough is set to rise before being pulled. These Japanese noodles were originally imported from China, as a noodle soup, during the Meiji Period. Since then it has been integrated into several Japanese dishes, thousands of Japanese restaurants specializing in ramen have opened, instant ramen was invented, and dishes containing the noodle have grown in popularity around the world. Instant ramen has become especially popular in the United States and Mexico.[2] Ramen noodles have a firm texture and are usually yellowish color. These noodles vary in shape, width, and length. They are often served in a meat or fish based broth although since they are widely popular, there are a great variety of dishes containing ramen noodles. Some examples oframen dishes are: Sapporo ramen, Miso ramen, Kitakara ramen, Shio ramen, Tonkotsuramen, and Shoyu ramen. * Shirataki - Known as the "white waterfall" these clear Japanese noodles are made from the root of Amorphophallus Konjac (aka Devil's Tongue plant), or from a similar plant. The roots are processed into a gelatin, Konnyaku, from which the noodles are made. These noodles are often described as chewy or rubbery. shirataki noodles have a high nutritious value. These noodles contain high amounts of the fiber Glucomannan and are low in carbohydrates and low in calories. As a result of this, these noodles have recently becoming popular among dieters in the west.[3] However shirataki noodles have been used in traditional Japanese cooking for many years to add texture to sukiyaki and oden, winter stews. * Soba - A medium width native Japanese noodle made from