The word has an Oriental tone to most of us, yet tagliatelli, fettucine and linguini are forms of noodles too, being ribbon-, thread- or even worm-shaped (vermicelli means little worms) lengths of pasta.
Egg noodles are made with wheat and should be cooked to retain a bit of a bite, just like their Italian cousins.
Rice noodles used to be a trouble to shop for as they lurked under confusing names like stick noodles and had the cooking time in six languages – all Asian. Now, thankfully, they have become standard supermarket items: there must be a lot of people cooking Pad Thai at home.
If you have trouble tracking down soba noodles, try www.clearspring.co.uk as they have a wide range of Japanese products.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
Flavour, texture, colour…this South-East Asian classic has it all! Delia was given the recipe by one of China's most legendary restaurateurs, so we just know it is authentic and terrific.
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be ver