Noodles are an essential ingredient and staple in the Chinese cuisine. There is a great variety of Chinese noodles,
which vary according to their region of production, ingredients, shape
or width, and manner of preparation. They are an important part of most
regional cuisines within China, as well as in Taiwan, Hong Kong, Singapore and many other Southeast Asian nations with sizable overseas Chinese populations.
Chinese-style noodles have also entered the cuisines of neighbouring East Asian countries such as Korea (jajangmyeon) and Japan (ramen), as well as Southeast Asian countries such as Vietnam (e.g. phở, bún bò Huế), the Philippines, Thailand (e.g. phad Thai), Malaysia (e.g. char kway teow, laksa, Maggi goreng) Indonesia (e.g. kwetiau goreng, mie Aceh) and Cambodia (e.g. kuy teav).
Chinese-style noodles have also entered the cuisines of neighbouring East Asian countries such as Korea (jajangmyeon) and Japan (ramen), as well as Southeast Asian countries such as Vietnam (e.g. phở, bún bò Huế), the Philippines, Thailand (e.g. phad Thai), Malaysia (e.g. char kway teow, laksa, Maggi goreng) Indonesia (e.g. kwetiau goreng, mie Aceh) and Cambodia (e.g. kuy teav).
Noodles may be cooked from either their fresh 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.
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 five minutes to become al dente...
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 five minutes to become al dente...
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