Noodles

Noodles reached South Asian kitchens by two routes: the Indo-Chinese cooking of Kolkata's Hakka Chinese community, and the instant noodle packet. Both have become part of everyday eating, from school lunches to wedding buffets. This collection within snacks and noodles is arranged by style, so you can find the one you grew up with or the one everyone is talking about.

Masala noodles are the two-minute Indian kind, with a spiced tastemaker, including atta noodles made with wholewheat. Asian instant noodles cover chicken, prawn, tom yum and curry flavours from across South and South East Asia. Korean ramen is thicker, chewier and often very hot. Hakka noodles are plain egg or vegetarian noodles for Indo-Chinese stir fries, and Sri Lankan noodles include plain noodles and kottu flavoured packs.

Instant noodles are best cooked with slightly less water than the pack suggests for a thicker, more flavourful sauce, and a handful of peas, onion, egg or leftover chicken turns them into a meal. Plain noodles for stir frying should be boiled until only just tender, drained, cooled under the tap and oiled lightly, then tossed over a fierce heat.

Single packets suit a quick lunch for one, while multipacks keep the family cupboard stocked for months.