Thin Chinese Egg Noodles (Hong Kong Noodles): This traditional fresh thin round noodle, made from wheat flour and egg, is found in a number of Asian dishes, including chow mein—Cantonese comfort food. Firmer than flat stir-fry noodles (see below), they have an addictively chewy texture.
Types of Asian Noodles There are seemingly an infinite number of noodle varieties in Asia; no surprise given our obsession with the delicious spindly things. Here we’re outlining a few of the common and popular ones available outside of Asia.
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese
Types of Noodles used in Chinese cooking Cellophane Noodles – Also called bean threads, slippery noodles, or even bean vermicelli, cellophane noodles are made from mung bean starch. Before using, soak them in hot (not boiling) water.
Noodles are a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes.
Asian noodles are broadly divided into three types: wheat noodles, rice noodles and glass or cellophane noodles. We’ll discuss each type below, highlighting the most popular examples of each, along with cooking tips and recipes.
Egg noodles: Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina. Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors.
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Other noodles. Tapioca noodles . Used in some Vietnamese dishes, these chewy, translucent noodles are made using tapioca flour, or a mixture of tapioca and rice flour.
Most pasta is designed to be cooked to the same al dente texture, but Asian noodles are different. Some are soft; others have a firm bite. Some are chewy; others, like ramen, have a more springy resistance to the teeth. Asian noodles can be made with rice, yam, and mung bean in addition to wheat flour, and even that wheat is a different variety than the durum wheat used in pasta.