From chow mein to udon: A beginner’s guide to Asia’s best noodles

Hong Kong (CNN) — An unsung hero, noodles give texture and substance to a dish. Yet many diners focus on the other ingredients in the bowl, whether it’s the flavors of the wontons (pork and shrimp dumplings) in a serving of wonton mien or the pork bone broth of a steaming bowl of tonkotsu ramen. But we shouldn’t be so quick to dismiss them, says one noodle maker. “Noodles may only be a sidekick — taking up about 10% of the cost of a dish — but without the right noodles, a meal will be ruined,” says Tang Pui Sum, director of Hong Kong’s 60-year-old Yau Kee Noodles Factory.