Asian Wheat Noodles

Asian Wheat Noodles
These are made with wheat flour, salt, water, and sometimes eggs and flavorings. Always cook wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain. Toss them about to prevent them from sticking together, then fry them, or add them to your stir-fry or soup. Supermarkets often carry several varieties of dried Asian noodles, which can be stored indefinitely. Asian markets often carry fresh noodles, which can be kept for two or three days in your refrigerator.
Asian wheat noodles
Asian wheat noodles
These are made with wheat flour, salt, water, and sometimes eggs and flavorings. Always cook wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain. Toss them about to prevent them from sticking together, then fry them, or add them to your stir-fry or soup. Supermarkets often carry several varieties of dried Asian noodles, which can be stored indefinitely. Asian markets often carry fresh noodles, which can be kept for two or three days in your refrigerator.
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Chinese egg noodles
Chinese egg noodles
These wheat noodles are made with eggs, which adds flavor, color, and body. They're often used to make chow mein (in which the cooked noodles are formed into a pancake and fried on both sides) and lo mein (in which the noodles are stir-fried along with the other ingredients). Chow mein noodles are usually cut a bit thinner than lo mein noodles, but the two can be used interchangeably. Chinese egg noodles are available both fresh and dried; and some are flavored with shrimp. Cook fresh noodles in boiling water for about 3 minutes, dried for about 5 minutes. Don't confuse these with fried chow mein noodles, which are used in Americanized Chinese dishes, particularly Chinese chicken salad. Some brands are labeled "imitation noodles"; these aren't made with eggs, but have yellow food coloring added.
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Chinese wheat noodles
Chinese wheat noodles
These delicate noodles are mostly used in soups. They're available fresh, dried, or frozen, and they come in various sizes, some as thin as vermicelli, others as thick and wide as fettuccine. Before using, the Chinese boil the noodles (about 3-4 minutes for fresh, 5-10 for dried) and then rinse them in cold water.
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chow mein noodles
chow mein noodles
These egg and wheat flour noodles are used to make chow mein, in which the cooked noodles are formed into a pancake and fried on both sides.
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chuka soba noodles
chuka soba noodles
These are Japanese ramen noodles that are dyed yellow and usually lower in fat.
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crispy chow mein noodles
crispy chow mein noodles
These fried noodles add crunch to Chinese chicken salad. They're also used, improbably enough, to make chocolate haystack cookies. Don't confuse this with Chinese wheat noodles, which are also sometimes called chow mein noodles.
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e-fu noodles
e-fu noodles
These are flat Chinese egg noodles that are formed into round 8"-diameter patties, fried and then dried. Before using, cook them in boiling water briefly, then drain. The noodles can then be added to stir-fries, soups, or salads.
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gook soo
gook soo
A staple of Korea, these flat wheat noodles resemble fettuccine. They're usually served in a soup.
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hiyamugi
hiyamugi
These slender Japanese noodles are often served cold. They're made of wheat flour.
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Hokkien noodles
Hokkien noodles
These egg and wheat-flour noodles are popular in Malaysia and Singapore. They look like thick yellow spaghetti.
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Hong Kong noodles
Hong Kong noodles
These egg and wheat-flour noodles are used to make chow mein. Cook them first in boiling water, drain, and then fry.
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kishimen
kishimen
These are flat and slippery Japanese wheat noodles. They're served both hot and cold.
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lo mein noodles
lo mein noodles
These popular Chinese egg noodles are often used to make lo mein, in which the noodles are stir-fried along with the other ingredients. They come in various sizes; use the flat ones for stir-fries and the round ones for soups. They're available fresh, dried, and frozen in Asian markets.
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mi chay
mi chay
These are Vietnamese wheat noodles.
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miswa
miswa
These Filipino wheat noodles are very slender. The dried noodles can be deep-fried to make a crunchy nest, or boiled for 2-3 minutes to make a salad, or added directly to soup.
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pancit Canton
pancit Canton
These dried yellow Filipino noodles are used to make a dish called pancit. They're made with wheat flour, coconut oil, and yellow food coloring.
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ramen
ramen
A staple of Japanese salarymen and American college students, these Japanese noodles can be used in soups or salads. You can find bricks of instant ramen in many supermarkets, packaged in cellophane along with seasoning packets which you can use or discard. These noodles are usually fried in oil before they're dried, so they tend to be high in fat. They cook in about 2 to 3 minutes. Asian stores also carry fresh or frozen ramen noodles.
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saimin
saimin
These noodles are so popular in Hawaii that a soup based on them has been served at McDonald's restaurants there. They're similar to ramen noodles, only they're made with eggs and not deep-fried.
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Shanghai noodles
Shanghai noodles
These thick noodles are often used in stir-fries or soups.
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somen
somen
These very thin Japanese wheat noodles are almost always served cold. There are different colors, including cha somen, which is colored with green tea, and tomago somen, which is flavored with egg yolks. Cook them for about 2 or 3 minutes.
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udon
udon
These slippery Japanese wheat noodles are popular in southern Japan, where they're often served in soups or stews. They're roughly as thick as spaghetti, but they come in different widths. Dried udon noodles are available in Asian markets and health food stores. Cook them for about 11 minutes. Fresh udon noodles are called nama udon, and should be cooked for about 2 to 3 minutes.
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wonton noodles
wonton noodles
These are thin Chinese egg noodles of various widths. They're usually served in soups. They're available both fresh and dried in Asian markets.
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