Ramen Noodles-These are the crinkly wheat flour noodles that are sold both fresh and dried in just about any U.S. supermarket or grocery store. You can also buy dried packs of these in practically any dollar store (often 5 or more for $1.00). They come with the little packet of seasoning. Many people discard the seasoning pack, which contains MSG, and use their own seasoning, which is probably healthier.

When cooking these, boil the noodles for 2-3 minutes. Actually, they may take a bit longer.

Ramen noodles are quite hard, so after 2-3 minutes, try for another 2-3, and then test them. Take out a couple of strands and eat them, because that's the best way to tell if they're done to your satisfaction.

Rice Noodles-They come in a variety of shapes and can be thick or thin. When dry, they're quite brittle, becoming soft and slightly chewy when cooked. There are thin rice sticks/vermicelli-These are round, very thin, similar to angel hair pasta, but thinner and whiter in color. The wider, flat rice stick noodles are known as mi fen (Chinese), bun (Vietnamese), or mihun (Indonesian). These would be used for any pad Thai dishes. For stir-fries, cover both the thin and/or the bigger noodles with boiling water. Soak for 15 minutes. Drain.

To cook completely, place noodles in a large pot of boiling water for 3-5 minutes. Drain and rinse well with cold water. The thicker noodles should be soaked in boiling water for 15 minutes, then brought to a boil for 30 seconds. Drain and rinse or stir-fry until hot.

Soba Noodles-Japanese in origin and are thin, light brown, with a somewhat nutty flavor. They're rich in fiber and protein, can be sold fresh or dried, plain or flavored, and can be served both hot and cold. Fast cooking, these noodles only need to be boiled for 4-5 minutes, 7 minutes tops. They're best for hot and cold salads, and are traditionally used in cha soba, an Asian dish flavored with green tea, lemon zest, and black sesame seeds.

Somen Noodles-These are also of Japanese origin, and are usually made from fine wheat flour. They're the thinnest of the Asian noodles and are sold in packages of individual bundles. To cook, simply separate and boil for 2-3 minutes. Somen can be eaten hot or cold. They're best for soups.

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About the author: I currently write about the world of 1960s music for www.loti.com (Rewind The Fifties) and also write other non-fiction articles for print publications.
I would like to expand further into online work; I believe it's the wave of the future.