Chinese noodle dishes




The following are a small portion of Chinese dishes that incorporate noodles:

  • Ban mian
  • Beef chow fun
  • Cart noodle
  • Char kway teow
  • Laksa
  • Lo mein
  • Re gan mian
  • Zhajiangmian

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Production

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Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Egg whites, arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. Although illegal, the practice of adding the chemical cross-linker borax to whiten noodles and improve their texture is also quite common in East Asia. In general, the chinese noodles cooking method involves making a dough with flour, salt, and water; mixing the dough by hand to form bar shapes; bending the bars for proofing; pulling the bars into strips; dropping the strips into a pot with boiling water; and removing the noodles when finished cooking. Chinese type noodles ...
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Nomenclature

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Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn (simplified Chinese: 面 ; traditional Chinese: 麵 ; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, while fěn ( 粉 ) or "fun" refers to noodles made from other starches, particularly rice flour and mung bean starch. Each noodle type can be rendered in pinyin for Mandarin, but in Hong Kong and neighboring Guangdong it will be known by its Cantonese pronunciation ("meen" or "mien" for wheat noodles, "fun" for non-wheat). Taiwan, Malaysia, Singapore and many other Overseas Chinese communities in Southeast Asia may use Hokkien (Min Nan) instead (e.g. "mee" for wheat noodles).
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