Types of Egg Noodles
Chinese cuisine is renowned for its diverse range of noodle dishes, with each type of noodle offering a unique texture and flavor. From thin wonton noodles to wide Hong Kong-style noodles, there is something to suit every taste preference. In this article, we will take an in-depth look at the most common types of egg noodles found in Chinese cuisine.
See Also: Indo Chinese Recipes
Common types of egg noodles in Chinese Cuisine
The most common types of egg noodles in Chinese cuisine are:
- Thin Wonton Noodles
- Wide Wonton Noodles
- Hong Kong-style (Chow-Mein) Noodles
- Lo Mein Noodles
Lets dive in!
Thin Wonton Noodles
Wonton noodles are made from wheat flour. Their unique shape is achieved by cutting them into very fine strips before boiling. Thin wonton noodles come in many different shapes like triangles, rectangles, squares and stars. You can use them to make simple dishes like stir fry or fried rice, or more elaborate ones with lots of toppings, such as the classic chicken pot pie. The best thing about these noodles is how easy it is to cook them; just boil them until tender before adding any other ingredients.
Thin wonton noodles, also known as rice sticks, are often used for stir fries. They come in many different sizes but the best ones tend to be around 1/4 inch thick. You may see thicker versions available at Asian markets. These are usually called bean curd sticks or rice stick noodles. Thicker wonton noodles do not need to be soaked prior to use. In fact, soaking them too long will make them mushy. However, if you want to soak them overnight, simply place in an airtight container between layers of plastic wrap so that they don’t touch each other.
A good way to tell when your wontons are done is that they will start to curl up as soon as they hit the water. This means that it’s time to drain off any excess liquid and toss your wontons onto paper towels or kitchen towels to absorb any extra moisture. Once completely dry, add salt and pepper to taste then serve immediately!
Wontons are often used as an ingredient in dumplings or steamed buns, but they’re also great on their own! They have a soft texture that’s perfect for soaking up sauces.
Wide Wonton Noodles
Wide wonton noodles are similar to regular Chinese noodles, except they’ve been cut into strips instead of being whole pieces. It makes sense why this variety would be called ‘wide’ – they’re much wider than normal noodles! These noodles tend to be thicker than thin wonton noodles, which means they soak up sauce better. They also work well when making soups since they don’t break down easily.
Hong Kong Style Chow Mein Noodles
Chow mein noodles are one of my favorite types of noodles. Chow mein noodles are made from wheat flour. The main differences lie in the thickness of the noodles and the lack of meat. Chopped ham is commonly used to flavor the sauce and give it its characteristic red color. Since they’re thinner than regular egg noodles, they cook faster. Once cooked, they should remain soft and flexible. This makes them great for stir fry applications.
This type of noodle is very popular in China, where it goes by its original name, hong kong style chow mein. It’s essentially a mix between thick and thin wonton noodles combined together with pork broth. There are two main types of chow mein noodles – one that has long ribbons of meat mixed in, and another version without the meat. Both versions taste delicious though, so feel free to experiment with both! Just remember not to overcook your noodles.
Lo Mein Noodles
Lo mein noodles are super versatile. You can serve them plain or add all kinds of toppings to make interesting salads, sandwiches, bowls, wraps, etc. Lo mein noodles are typically served cold in soups. To prepare these noodles, cut them lengthwise into thirds before tossing them in hot oil until golden brown. Remove them using tongs and transfer to paper towel to absorb excess grease.
All these noodles will keep for a week if stored in an airtight container in the refrigerator. You’ll find them sold dried, frozen, canned, and even extruded into long strands. Fresh egg noodles are best used within 24 hours after purchase.
That was our guide to fresh egg noodles. Hopefully now you know what to look for when buying fresh noodles at the grocery store. Of course, you could also buy frozen egg noodles if you prefer. But honestly, I’d rather spend the extra money on fresh noodles every time. They’re so much tastier, and they keep longer too! So next time you find yourself hungry, grab some fresh noodles and get cooking!
Each type of Chinese egg noodle offers a unique flavor and texture, making them a versatile ingredient in a range of dishes. Whether you prefer the delicate chewiness of thin wonton noodles or the robust flavor of wide Hong Kong-style noodles, there is something to suit every taste preference. Whether you are a seasoned foodie or a curious newcomer to Chinese cuisine, exploring the different types of Chinese noodles is a must for any food lover.
Hope this quick Introduction to Chinese Noodles was useful. Please let us know via comments below or on our Facebook or Instagram pages.
For more, check out our recipes section or other Articles.
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