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Noodles in Chinese cooking
Noodles are a wonder that has been part of Chinese cooking as early as 200 B.C. Noodles
are also symbolic in China and long noodles symbolizes long life which is why noodles
commonly served at birthday celebrations are called longevity noodles. Noodles are a
staple in Chinese cuisine.
There are several kinds of noodles in Chinese cuisine, egg noodles or mien, rice noodles,
mung bean noodles and wheat noodles.Noodles come in various thickness and may be
hand-swung, machine-cut, regular-dried, or fine-dried. Dried noodles can be kept almost
indefinitely in a cool, dry, dark place.
In the northern regions of China, wheat noodle is eaten more than rice as the staple food.
Rice noodles are more commonly consumed in southern China.
The noodle recipes in Chinese cuisine can conveniently be divided into soup noodles, pot
noodles, hot-gravy noodles, cold-gravy noodles, steamed noodles and stir-fried noodles.
Noodles are eaten hot or cold.
Cooking Noodles
The normal way of treating noodles is to boil them first. When they are further stir-fried
with other ingredients.
In USA both chow mein and lomein are popular dishes. In the case of chow mein, the
ingredients are stir-fried and then served over noodles that have been prepared
separately. By contrast, lo mein involves tossing boiled noodles in the wok and mixing
them with other ingredients during the final stages of cooking. This allows the noodles to
pick up more of the sauce flavor.
Types of Chinese Noodles
Chinese noodles, known collectively as mien, fall into three main categories
Bean Noodles - Soak in hot (not boiling) water to soften
Cellophane Noodles - are thin, translucent threads made from mung beans. This Chinese
noodle have little if any taste, but provide texture and a base for soup and stir fry
dishes, absorbing the flavor of the foods they are cooked with and can also be deep fried.
When deep-fried fried, they are crispy and used as a garnish. Before using, soak them
briefly in hot water. Other names for cellophane noodles include bean threads, bean
vermicelli/noodles, mung bean noodles, Chinese vermicelli, glass/transparent/slippery
noodles.
Rice Noodles - Soak in hot water to soften for 15 to 20 minutes
Rice-flour Noodles – made with flour and water, they are available, from thin rice
vermicelli to the thick broad flat noodles. They are a traditional ingredient in Chinese
chicken salad, and are tasty in soups and stir-fries.
Rice vermicelli - Thin translucent noodles, this rice-flour noodle is delicious when stir
fried or used in soups. Rice vermicelli can be used to garnish several dishes when
deep-fried. Soak in hot water until tender before using. Chinese recipe for rice flour
noodles
Rice Papers
Wheat based Noodles - Boil for 4 to 6 minutes
Wheat Flour Noodles
- Made with wheat flour, water and salt, Chinese wheat noodles can be white or yellow,
they are available fresh or dried, thin or thick. The thinner varieties are often used in
light soups, while the thicker ones work well in thicker soups and stir-fries. Boil before
using.
Wheat papers
Chinese egg noodles - The most popular type of Asian noodle, also known as egg flour
noodles made from wheat flour, water and eggs, Chinese egg noodles is typically 1/8in.
(3mm) wide and pale yellow in color. There are endless delicious soup and stir fry recipes
Chinese egg noodles i.e. Shrimp ‘Chow Mein' is one particularly tasty variation where
‘Chow' is fried and ‘Mein' or ‘Mien' is noodles in Chinese. Unlike in
China, dried egg noodles are used instead of the soft fresh type in the preparation of
chow mein in the west. After being cooked in boiling water, they are fried to give them
their characteristic crispness.
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Bean Sauces - actually Bean Pastes 
