Pass the Pasta Please - Soba Traditional Cache
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Pass the Pasta Please - Soba
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When thinking of pasta we typically think of Italian pasta. Asian and Chinese cuisine uses various types of noodles. So the next time you think rice is the carb of choice, think again.
Hokkien – Hokkien noodles are round, yellow wheat noodles available from the refrigerated section of Asian and some super markets. Place noodles in a bowl and cover them with hot to boiling water. Soak for 1-2 minutes or until noodles have softened. Drain and use, as recipe requires. Ramen – Ramen noodles are used extensively in Japan, although they are Chinese in origin. They can be purchased fresh, but are much more readily available dried. They are used in Japanese noodle soups. The fresh noodles need to be boiled until they are tender before being added to a soup. Most dried ramen noodles are instant and only need boiling water poured over them to be cooked. Rice Noodles – Noodles in various widths (up to about 1/8 inch). Rice sticks are long, straight ribbons, and rice vermicelli is very thin. Shanghai – Shanghai noodles are soft, flattish, fresh wheat noodles. They are found in the refrigerated section of Asian supermarkets. They have a firm texture when cooked and are used in Chinese soups and stir-fries. Soba – Soba noodles are long, thin Japanese noodles made from buckwheat. Sometimes wheat flour is added as well as flavorings such as green tea, shiso leaves and black sesame seeds. Somen – Somen noodles are fine white Japanese noodles made from wheat and water or egg yolk. These noodles are often cooked lightly in boiling water and served cold with a dipping sauce or in soups. Udon – Udon noodles are soft, creamy, buff-colored Japanese wheat flour noodles. They are usually boiled in stock or soup broth and served as an informal snack.
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