Unlike Italian pastas, which are usually made from semolina flour, Asian noodles are made from various ingredients, including rice flour, mung bean starch and wheat flour. The thickness and shape of basic Asian noodles vary, which affects cooking time. Like Italian pastas, Asian noodles are best when they are not overcooked. Use package and recipe directions as guidelines; cook the noodles until they are just past the al dente stage. Resist the temptation to substitute Italian pastas for Asian noodles; each of the Asian noodles has a distinct look and taste that are lost if substitutions are made. The dried Asian noodles used in these recipes are available in most supermarkets.