Noodles, in their multifarious forms, are consumed by ton in Asia every day. In Asia , noodles compete with rice as the staple food in every cuisine except Indian. As a snack food, noodles rule supreme, and noodle shops are the hub of activity in any city, town, or village. Some shops are gigantic, others minuscule, little more than a few wobbly wooden tables and stools beside a makeshift kitchen. On just about any street corner from northern China to Vietnam , you'll see a singlet-clad cook dunking his wire ladle of precooked noodles into huge pots of simmering water, emerging from the cloud of steam with deep bowls brimming with hot plump noodles and fragrant clear broth. In southern China , Singapore , and Malaysia , they'll be deftly shaking huge black woks over roaring flames which lick into the pan to give the noodles the elusive smoky flavor they call wok hei . In Japan , lights glow in tiny noodles shops before dawn and well into the night as ramen and udon are measured into bowls, splashed with broth, and passed across small counters with the appropriate shouted greetings.
Rice is Asian indisputable-and versatile-staple. Served plain, it is the remarkable anchor to show-stealing dishes. Fry it over high fire and you'll get a glorious main event. For an exquisite dessert, steam it with coconut, topped with gula Melaka. Or simply toss it with sliced carrots and light dressing for a refreshing salad. Wild rice (which, incidentally, is not a rice but a seed) tastes great and requires no-fuss preparation. Quick rice variations? Try sprucing up plain rice with butter, tomato or even plain dark soya sauce. The results, be assured, belie their simplicity and will take you through a meal that's both satisfying and economical.
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