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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History

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The earliest written record of noodles is from a book dated to the Eastern Han period (25–220 CE). Noodles, often made from wheat dough, became a prominent staple of food during the Han dynasty. In the Western Han Dynasty, due to the demand for military, it was necessary for the Government to implement food processing technologies that would make the food storage easier and more affordable. During this time, “Laomian” was emerged, it was made with starch rich buckwheat, millet and pea, flours. It consists lower water content making it easier to store and transport around. During the Song dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night. During the earlier dynastic periods Chinese wheat noodles were known as "soup cake" (Chinese: 湯餅 ; pinyin: tāng bǐng ), as explained by the Song dynasty scholar Huáng Cháo Yīng (黃朝英) mentions in his work " A delightful mixed discussion on various scholarly topics " (Chinese: 靖康緗素雜記 ; pinyin...
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Cooking

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Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh. Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough, and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
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Chinese noodles

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Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, and other nations with sizable overseas Chinese populations. Chinese-style noodles have also entered the cuisines of neighboring East Asian countries such as Korea ( jajangmyeon ) and Japan ( ramen ), as well as Southeast Asian countries such as Vietnam, Cambodia ( kuy teav ) and Thailand.
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