Oil noodles

Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine. In it is one variety of ''pancit'', known as lutong pancit.

Production

Oil noodles are made of wheat flour, , egg white, salt, corn oil, sodium benzoate.

Variety

Most oil noodle requires boiling or cooking. Some come ready in a pre-cooked state. It can be served hot or cold. Sauce, meat, broth or vegetables can be added.

Mung bean sheets

Mung bean sheets are a type of Chinese noodle. It is transparent, flat, and sheet-like. They can be found, in dried form, in Hong Kong and occasionally in some Chinatowns overseas.

Production

Similar to cellophane noodles, mung bean sheets are made of mung beans, except they are different in shape. The sheets are approximately 1 cm wide, like fettuccine noodles. They are produced in the Shandong province of eastern China , as well as in the northern city of Tianjin, and have a springier, chewier texture than the thinner noodles.

Use

Mung bean sheets are used for cold dishes, hot pots, and dishes, in conjunction with sliced meats and/or seafood, vegetables, and seasonings.

Mixian

Mixian : ; Pinyin: mǐxiàn) is a type of from the Yunnan Province of China. It is made from ordinary non- rice, and it is generally sold fresh rather than dried.

It is served in various ways, one famous one being ''guoqiao mixian'' , which is generally considered to be Yunnan's most famous dish.

Misua

Misua is a very thin variety of salted Chinese noodles made from . They differ from and cellophane noodles in that the latter two are made from rice and mung beans, respectively, and typically a lot thinner than those two varieties.

Preparation

Cooking misua usually takes less than 2 minutes in boiling water, and sometimes significantly less.

Culture

''Misua'' are cooked during important festivities, and eaten in China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. ''Misua'' signifies long life in Chinese culture, and as such is a traditional birthday food. It is usually served topped with ingredients such as , oysters, pig's large intestine, , beef, shallots, or scallions, and roasted s.

In Taiwan, there are two forms of misua. The first is plain, while the second has been steamed at high heat, it to a light brown colour. For birthdays, plain misua is usually served plain with in stewed broth as a Taiwanese birthday tradition. Brown misua can be cooked for prolonged periods without disintegrating in the cooking broth and is used in oyster vermicelli , a dish popular in Taiwan.

Millinge

Millinge is a noodle dish. It is served with chopped chicken, pork, tomatoes, baby sweetcorn, and sauce.

Millinge is rare to make. Some people refer to milling or the Tesco Chinese packets. They refer to these packets as all the ingredients are there. "Pork Noodle" is the affectionate name for this.

Mee pok

Mee pok is a type of Chinese noodle that is flat and yellow, often varying in thickness and width. The dish is of Teochew origin and is eaten in Chaoshan , Singapore, Malaysia and Thailand. They are usually served tossed in a sauce , though sometimes served in a soup . Meat and vegetables are also placed on top.

''Mee pok'' can be categorised into two variants, fish ball ''mee pok'' , and minced meat mushroom ''mee pok'' . ''Bak chor mee'' is usually exclusively made with flat noodles only, while ''yu wan mee'' can be made with other types of noodles.

''Mee pok'' is a staple offering in hawker centres and in Singapore, usually more than one stall would be selling it, together with other Chinese noodle dishes.

''Mee pok'' sauce

The sauce in which the noodles are tossed in is a very important aspect of the dish, and is considered a representation of the cook's skill and experience. The importance of the sauce in ''mee pok'' can be thought of similarly as the sauces that accompany pasta.

The sauce consists of 4 components: , oil, vinegar and other condiments such as soy sauce and . The chili is made from various ingredients and usually consists of elaborate processes such as frying and blending. The chili is what sets a good Mee Pok apart from a bad one. Oil is also essential for ensuring good smooth texture in the noodles. Traditionally, the oil from frying lard is used, together with the deep fried cubes of lard. However, vegetable oil is sometimes used as a healthier version, though at the expense of taste. Vinegar is added for an added sourness, and like other parts of the sauce, one can request to the cook how much vinegar he/she would like.

Occasionally the chili sauce is omitted and tomato sauce used instead, this is usually the case for children, who are uncomfortable with the spiciness of the chili.

Soup

Soup is served on a side bowl if one request for the "dry" version, or served together with the noodles for the "soup" version where the sauce is omitted. The soup is often of a mediocre quality, as the "soup" version is not requested as often as the "dry" version. Exceptions to this are a few hawkers who specialize in the "soup" version, however these are very rare.

It is common practise to leave the soup unfinished in both the "dry" and "soup" version, as it is often made using large quantities of salt and .

''Mee pok'' noodles

Usually, the noodles are factory made, and requires substantial preparation before cooking. Different prepare and cook their noodles differently, but the desired outcome is the same: springy noodles that have a firm bite and are not soggy.

Hawkers often toss the noodles vigorously to remove excess flour and soda and to separate noodles which have stuck together. Other processes include stretching the noodles, cutting into a desired length, and separating into serving portions.

The cooking process of the noodles usually consists of blanching in hot and cold water multiple times, though some hawkers omit the cold water. The noodles are then drained substantially and placed in either sauce or soup.

''Bak chor mee''

This version of ''mee pok'' consists of no fish products such as fish balls or fish cakes. The noodles are often served with minced meat, pork slices, pork liver , sliced mushrooms, meat balls, beansprouts, bits of deep-fried lard and a slice of lettuce. More traditional hawkers will also place a few small pieces of fried crispy sole fish as garnishing.

Fish ball ''mee pok''

This version of ''mee pok'' is usually served with toppings of fish balls, sliced fish cakes, ''Geow'' , minced meat, meat balls, lettuce or ''taugeh'' . Requests can be made to add or omit any of the above toppings, to prepare it in soup or "dry" style, and with or without the chili sauce.

Other variants of toppings

Newer varieties of toppings include deep fried dumplings, abalone slices, imitation crabstick, and other processed fish products.

''Mee pok'' in popular culture

* ''Mee Pok Man'' is the title of a film directed by Eric Khoo, a Singaporean film director.
* ''Bak chor mee'' featured prominently in an episode of The Mr Brown Show, which satirized the during the .

Lo mein

Lo mein is a with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. Traditionally this is a variation of wonton noodle soup. The soup is simply separated from the noodles and other ingredients and served on the side. However, the version sold in many places in North America is rather a hybrid of chow mein, though they are prepared differently. Chow mein is while lo mein is not fried.

Etymology

The term ''lo mein'' comes from the ''lōu mihn'' , meaning stirred noodles. The Cantonese usage of the character 撈, pronounced ''lōu'' and meaning "to stir", differs from the character's usual meaning of "to dredge" or "to scoop out of water" in standard Mandarin Chinese, in which case it would be pronounced ''làauh'' or ''lòuh'' in Cantonese . In Mandarin, the dish is more typically called ''bàn miàn'' , not to be confused with '''' .

American Chinese cuisine

In , lo mein is a popular take-out food. In this setting, Lo mein noodles are usually stirred with brown sauce , carrots, bok choy or cabbage, onions, and shrimp, roast pork, beef, or chicken. Lobster lo mein, vegetable lo mein, and "House" lo mein are often available.

However, in some regions of Western North America such as Vancouver, ordering Lo Mein will result in a dry dish of thin noodles with oyster sauce on top. This is accompanied by a bowl of broth used for wonton soup. This is much closer to the original Hong Kong version of the dish.

Lamian

Lamian is the name of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.

Etymology and preparation

Dishes using lamian are usually served in a beef or mutton-flavored soup , but sometimes stir-fried and served with a tomato-based sauce. Literally, 拉 means to pull or stretch, while 麵 means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle.

Regional

China

Small restaurants serving Lanzhou-style lamian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of lamian, 'daoxiaomian' and perhaps Xi'an-style 'paomo' . Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these lamian restaurants are owned by ethnicity families from Gansu, Qinghai and Xinjiang , and serve only halal food .

Another typical variety of ''lamian'' is Shandong lamian , from the eastern province of Shandong.

Japan

Lamian was introduced in Japan during the Meiji era. Ramen is the Japanese pronunciation of the Chinese characters lamian .

Korea

The term ''ramyeon'' is derived from ''lamian''.

Central Asia

In Central Asia the dish has thicker noodles and is significantly spicier, and is known as ''laghman''. It is most popular in Kyrgyzstan, where it is considered the national dish.

Gallery

Lai fun

Lai fun is a variety of Chinese noodle that is short and thick. It is commonly found in Hong Kong and to some degree among overseas Chinatowns. Its name comes from the Cantonese language.

Production

''Lai fun'' noodles are made from rice flour and are available in short or long varieties.

Comparison

''Lai fun'' has a very similar appearance with silver needle noodles. One way to distinguish the two is to look at the ends of each ''lai fun'' piece. The ends of ''lai fun'' noodles are often cut straight down as opposed to leaving a tapering "tail."

Gallery

Jook-sing noodles

Jook-sing noodles is a rare type of Chinese noodle found in some parts of Hong Kong, Macau, and some parts of Guangzhou.

Production

The noodle is made with , and is considered one of the more rare noodle in existence. Historically the chef rides a bamboo log to press the eggs, flour, and other ingredients together. As of 2008 in Hong Kong, only a few restaurants are left that make the noodles in the traditional manner.

Dishes

One of the dish's most popular combinations is jook-sing wonton noodles .

Dan dan noodles

Dan dan noodles is a classic dish of . It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan peppers, pork, and scallions served over noodles. In American Chinese food and with many modern vendors, ground peanuts, peanut butter, or sesame paste are added, resulting in a stark contrast from the old, authentic version.

The same sauce is frequently served over poached chicken , and on steamed, meat-filled dumplings in another Sichuan dish called ''suanla chaoshou''.

A variety of English spellings are used. The first word may be either ''Dan'', ''Dun'', or ''Tan''.
There may or may not be a hyphen between the first two words.
The last word may be ''Mein'', ''Mian'', or ''Noodles''. The name refers to a type of carrying pole that was used by ambulatory vendors who sold the dish on the streets. Quite literally, the name translates as ''Peddlar's'' noodles.

Cu mian

Cu mian or thick noodles are a type of Chinese noodle commonly used in the cuisines of . In addition, it may also be found in Hong Kong, as well as in restaurants specializing in northern Chinese cuisine in other parts of China.

Production

The noodles are made from wheat flour and water.

Variety

One well known variety is Shanghai thick noodles .

Chow mein

Chow mein is a generic term for a dish of noodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in Westernized Chinese Cuisine may also be made from thin crispy noodles.

American Chinese cuisine

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat , and cabbage and other vegetables. It is often served as a specific dish at restaurants with soy sauce and vegetables such as celery, bamboo shoots, and s.

Chow mein is mentioned as early as 1920, in the novel '''' by Sinclair Lewis.

There are two kinds of chow meins available in the market: 1) Steamed chow mein, and 2) Crispy chow mein. The steamed chow mein has a softer texture while crispy chow mein is crispier and dryer.

Canadian Chinese cuisine

may offer up to three different types of chow mein, none of which are identical to Western chow mein. ''Cantonese style chow mein'' contains deep-fried crunchy golden egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, Chinese pork , chicken, and beef, and is served in a thick sauce. Plain ''chow mein'' is similar to Western chow mein but contains far more mung bean sprouts; some recipes may be up to one-half bean sprouts. ''Hong Kong style chow mein'' is similar to plain chow mein but is always served on a bed of deep-fried crunchy golden egg noodles.

Indian Chinese cuisine

Chow mein is also common in Indian Chinese cuisine, having been introduced by the Chinese of Calcutta. It is usually offered '''' or with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.

Caribbean style

Many West Indian people include chow mein in their cuisine, especially peoples from islands like Trinidad and Tobago and Jamaica which include a significant ethnic Chinese population; much of the cooking has infused itself into the population in general. As well, in the South American country Guyana the culture and cuisine is similar to Trinidad's. These chow mein are cooked in a similar manner, with green beans, carrots, peas, onions and sometimes other vegetables. Meat used is mostly chicken and sometimes pork and/or shrimp. The main difference is that local spices are added, and the dish is often served with hot peppers and/or pepper sauce.

In Cuba, aside from the foreign owned tourist hotels which often serve Western-style Chinese food, local Chinese restaurants can be found in Havana that offer a distinct Cuban style.

Etymology

The pronunciation "mein" comes from the Taishan dialect of Chinese, which was the dialect spoken by the first Chinese immigrants from Taishan to America. In Taishanese it is pronounced ''meing4'' . The character for "mein" is , which means "noodles."

Chinese noodles

Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation.

Chinese noodles are an important part of most regional cuisines within mainland China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan , as well as Southeast Asian countries such as Vietnam, Thailand, and Cambodia.

Nomenclature

Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Chinese, miàn refers to noodles made from wheat, while fěn or "fun" refers to noodles made from rice flour, mung bean starch, or indeed any kind of starch. Each noodle type can be rendered in pinyin for , but in Hong Kong and neighboring Guangdong it will be known by its pronunciation. Taiwan, Malaysia, Singapore and many other Overseas Chinese communities in Southeast Asia will use Hokkien instead.

The character for ''miàn'' can be written a number of ways in . The standard character is , while the standard character is . Variant characters include , , and . The characters 面 and 麵 are separate characters in Traditional Chinese, the former meaning "face" and the latter meaning "noodles" or "flour". In Simplified Chinese, the two characters have been combined and both meanings are expressed by 面.

History

Although the , Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chinese , between 25 and 220 AD. During the Chinese noodle shops were very popular in the cities, and remained open all night.

In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the , during excavation of a Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and . Today, millet is not a commonly used ingredient in Chinese noodles.

Production

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in and rice noodles being more typical of southern China. , lye, or food colouring may also be added to noodles made from wheat flour in order to give the noodles a yellow colour. or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.

The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. After the formation of a pliable dough mass, one of four types of mechanical processing may be applied to produce the noodles:
*Cut - The dough is rolled out into a flat sheet, folded, and then cut into noodles of a desired width.
*Extruded - The dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.
*Peeled - A firm dough is mixed and formed into a long loaf. Strips of dough are then quickly sliced or peeled off the loaf directly into boiling water.
*Pulled - The dough is rolled into a long cylinder, which is then repeatedly stretched and folded to produce a thinner and thinner strands.
*Kneaded - A small ball of dough is lightly rolled on a flat surface until it is several centimetres long and spindle shaped.

While cut and extruded noodles can be dried to create a shelf-stable product to be eaten months after production, most peeled and pulled noodles are consumed shortly after they are produced.

Cooking

Noodles may be cooked from either their fresh or dry forms. They are generally boiled, although they may also be 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.

Chinese noodle types

Wheat flour based

These noodles are made only with wheat flour, water, and sometimes salt.

Lye-water or egg

These wheat flour noodles are more chewy in texture and yellow in colour either due to the addition of lye or egg. Lye water noodles also have subtle but distinctive smell.

Rice based

Rice based noodles can be：
#Extruded from a paste and steamed into strands of noodles
#Steamed from a slurry into sheets and then sliced into strands
These noodles are typically made only with rice and water without the addition of salt. Although unorthodox, some producers may choose add other plant starches to modify the texture of the noodles.

Starch based

These noodles are made with plant starches. Mung bean starch noodles will often be cut with tapioca starch to make them more chewy and reduce production costs.

Signature Chinese noodle dishes

*Ban mian
*Beef chow fun
*Cart noodle
*Char kway teow
*Zhajiang mian
*Laksa
*Lo mein
*Re gan mian

Video

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Char kway teow

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from , approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, , prawns, s, , and . Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

''Char kway teow'' has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to . The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by , farmers and cockle-gatherers who doubled as ''char kway teow'' sellers in the evening to supplement their income.

Etymology

The term "''Char kway teow''" is a transliteration of the Chinese characters "炒粿條", based on the Min Nan of the Chinese language. More precisely, "炒粿條" is pronounced as ''chhá-kóe-tiâu'' in Min Nan, and ''cháo guǒtiáo'' in .

However, as ''Char kway teow'' was brought from Min Nan-speaking regions to -speaking regions, the Chinese name was as "炒貴刁". This is pronounced as ''caau2 gwai3 diu1'' in and ''cháo guìdiāo'' in . "" has no literal meaning, but its pronunciation in Mandarin is similar to "粿條" in Min Nan.

Moreover, "''Char kway teow''" is often known as "Singaporean ''Char kway teow''" or "Malaysian ''Char kway teow''" in Hong Kong, in order to emphasize the origin of the dish.

In Vietnamese cuisine, a similar stir fried noodle dish is called ''h? ti?u''.

Variations

A variation is the gourmet version of ''char koay teow''. This is commonly found in the island state of Penang, Malaysia. The version of ''char kuay teow'' found there is sometimes augmented with duck's eggs and crab meat .

Another evolution of this dish is fried without pork fat or lard. This evolution has come about due to ''char kway teow'''s growing popularity amongst the Muslim community in Malaysia.

This dish is also popular in take away establishments in Australia and New Zealand.

In Myanmar, a variety called the ''Beik Kut kyae kaik'' exists. It is popular in the souther coastal regions around the town of Mergui and in Yangon, the largest city in the country.It uses more pepper and seafood compared to the kway teow of Singapore and Malaysia. The rice noodles are a bit thinner, and are fried with boiled soft brown peas, bean sprouts, squid and prawns, spring onions and dark sweet soy sauce. After being fried, the noodles are cut with scissors , thus, it is given the name.

Champon

is a Japanese noodle dish with origins from China. It originated from Fujian cuisine , as it was invented by an owner of a Chinese restaurant, ''Shikairo'' at , Japan. In the middle of Meiji period, the owner saw a need for a cheap, but filling, meal that fitted the taste of hundreds of Chinese students who came to Japan for schooling opportunities. In Jaemulpo, Korea at the same time, Chinese people introduced a similar noodle dish. Nowadays Champon is a popular specialty food of Nagasaki and is a one of most popular Koreanized Chinese foods in Korea.

Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. A ramen noodle made especially for champon is added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodle is boiled in the soup. Depending on the season and the situation, ingredients differ. Hence the taste and style may depend on the location and time of year..

The word ''champon'' may also be used for many kinds of random acts where things are mixed. It can also be used to describe the practice of mixing different types of alcohol on a single occasion. The word is thought to have the same origins as the Okinawan dish ''chanpuru'' and the / word ''campur'' . In Korea, Champong is a slang which means mix-up.

Korean champon

Nagasaki style Champon is similar to a dish called '''' The Shandong version tends to be the most spicy. Due to the proximity of these locations, the three dishes most likely share the same origin.

In the late 19th Century and early 20th Century, many Chinese emigrated to Japan and Korea. There was a regular sea route between Nagasaki and Jaemulpo via Busan. Many of the Chinese immigrants opened restaurants and created new versions of their home food. In Korea, it became spicier by using red pepper, red pepper oil and Dubanjang . Today, it is a popular Koreanized Chinese dish that is common in Korea and even in Korean neighbourhoods around the world.

Cellophane noodles

Cellophane noodles are a type of transparent Asian noodle made from starch , and water.

They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling cellophane, a clear material or a translucent light gray or brownish-gray color.

Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China.

Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.

In China

Naming

In , the most commonly used names are:
*''fěn sī'' : with ''fěn'' meaning "noodle" and ''sī'' meaning "thread"
*''dōng fěn'' : with the literal meaning of "winter noodle"

They are also marketed under the name saifun, the pronunciation of the Mandarin ''xì fěn'' , though the name ''fan2 si1'' is the term most often used in Cantonese.

Production

In China, the primary site of production of cellophane noodles is the town of Zhangxing, in the city of Zhaoyuan , which is administered by the prefecture-level city of Yantai, in the eastern province of Shandong. However, historically, the noodles were shipped through the port of Longkou , and thus the noodles are known and marketed as Longkou ''fensi'' .

Use

In China, cellophane noodles are usually made of mung bean starch and are a popular ingredient used in , soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese ''jiaozi'' and '''' , especially in vegetarian versions of these dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of in vegetarian soups. Thicker varieties, most popular in China's , are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles . A popular dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce.

Health concerns

In 2004, testing by Chinese authorities determined that some brands of cellophane noodles produced in Yantai, Shandong were contaminated with lead. It emerged that several unscrupulous companies were making their noodles from cornstarch instead of mung beans in order to save costs, and, to make the cornstarch transparent, were adding lead-based whiteners to their noodles. In December 2006, Beijing authorities again inspected cellophane noodles produced by the in Siduitou village, Zhangxing town, Zhaoyuan city, Yantai, this time determining that , a toxic and possibly carcinogenic industrial bleach which is an illegal food additive in China, had been used in the production of the noodles. The company, which formerly sold its noodles both in China as well as overseas, was ordered to cease production and distribution.

Outside China

In Indonesian cuisine, they are called ''soun'' or ''suun'', and in Malaysia they are known as ''tanghoon''. Sometimes, people confuse them with ''bihun'' which are .

In Japanese cuisine, they are called ''harusame'' , literally "spring rain." Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes.

In Pakistan, glass noodles are called ''saewiyan'', and are always used in desserts. They are usually boiled with sweetened milk with dried nuts and are sometimes coated with ''chandi varak'' usually served on religious occasions. They are also eaten with ''falooda'', which could be bought from numerous food stalls throughout Pakistan.


In Korean cuisine, glass noodles are usually made from sweet potato starch and are called ''dangmyeon'' . They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called ''japchae'' They are usually thick, and are a brownish-gray color when in their uncooked form.

In , cellophane noodles are called ', ', or ''.

In Filipino cuisine, the noodles are called ''sotanghon'' because of the popular dish of the same name made from them using chicken and wood ears. These noodles are often confused with , which are called ''bihon'' in the Philippines.

In Thai cuisine, glass noodles are called ''woon sen'' . They are commonly mixed with pork and shrimp in a spicy salad called ''yum woon sen'' , or stir-fried as ''pad woon sen'' .

In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice, supposedly because the process of making the noodles involves extruding the starch through a potato ricer. They are used most often in ''chicken long rice'', a dish of cellophane noodles in chicken broth that is often served at luaus.

Cart noodle

Cart noodle is a kind of '''' noodle which became popular in Hong Kong in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts. Many street vendors have vanished but the name and style of noodle endures as a cultural icon.

History

With many immigrants arriving from mainland China during , would sell food out of a cart roaming the streets. Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles.

Historically, the cart frames were assembled out of wood with metallic s. It allowed the heat inside to cook the ingredients. In the old days, it was possible to receive large quantities for a cheap price. The noodles were considered "cheap and nasty". Cost was generally low to appeal to the average citizens. It was known for its poor hygiene. As such, they were also commonly referred to as "filthy noodle" . When hygiene standards rose, many street vendors have vanished.

Legacy

The name and style of the noodle endures, and remain widely available in low- to mid-end . The price may vary depending on the permutation of ingredients, or type of establishments. On the contrary, because the noodle is now defined by its retro style, it can sometimes be found in higher-end establishments. It may offer costlier types of ingredients at a higher price.

Typical combinations

Examples of types of noodles and toppings, which may vary considerably from stall to stall:

Toppings

*
*
*
*
*
*
* Green vegetables
* Chicken wing
*
* Beef ball
*
* Wonton
* Crab stick
*
* cuttlefish ball

Noodles

*
* Thick noodles
* Thin noodles
* Yi mein
* Udon

Biang biang noodles

Biáng biáng'' noodles are a type of noodle popular in China's Shaanxi province. The noodle is called ''biáng biáng miàn'' in . The noodles, touted as one of the "ten strange wonders of Shaanxi" , are described as being like a belt, due to their thickness and length. The "Noodle King" chain in Beijing serves ''biáng biáng'' noodles.

About the noodle

The Chinese character ''biáng''

Phonetic substitution

Made up of 57 strokes, the Chinese character "biáng" is one of the most s in contemporary usage, although the character is not found in modern dictionaries or even in the Kangxi dictionary. Because the Chinese character for "biáng" cannot be entered into computers, phonetic substitutes like 棒棒麵 ''bàng bàng miàn'' or 梆梆麵 ''bāng bāng miàn'' are often used.

Mnemonics for how the character is written

There are a number of ditties familiar to Shaanxi residents used as mnemonics to aid recall of how the character is written.

One version runs as follows:

:

In simplified characters:
:一点上了天，黄河两道弯，八字大张口，言字往进走，你一扭我一扭，你一长我一长，当中加个马大王，心字底月字旁，留个钓搭挂麻糖，坐着车车逛咸阳。

Pinyin pronunciation:
:Yìdiǎn shàng le tiān，Huáng Hé liǎng dào wān，"bā" zì dà zhāngkǒu，"yán" zì wǎng jìn zǒu，nǐ yī niǔ wǒ yī niǔ，nǐ yī zhǎng wǒ yī zhǎng，dāngzhōng jiā ge mǎ dàwáng，"xīn" zì dǐ "yuè" zìpáng，liú ge diào dā guà mátáng，zuò zhe chē chē guàng Xiányáng.

Origin of the character

The origins of the biang biang noodles and the character ''biáng'' are unclear. In one version of the story, the character ''biáng'' was invented by the Qin Dynasty Premier Li Si. However, since the character is not found in the Kangxi Dictionary, it may have been created much later than the time of Li Si.

In the 2007 season of the TVB show ''The Web'' , the show's producers tried to find the origin of the character by contacting university professors, but they could not verify the Li Si story or the origin of the character. It was concluded that the character was invented by the noodle store.

Beef noodle soup

Beef noodle soup is a noodle soup dish composed of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people during the Tang Dynasty of China.

In the West, this food may be served in a small portion as a soup. In China, a large bowl of it is often taken as a whole meal with or without any side dish.

In , "牛肉麵" literally means "beef-noodles". If one orders "牛肉湯麵" or "beef-soup-noodles" in a restaurant in Taiwan, China, or Hong Kong, one might be given a very inexpensive bowl of noodles in only beef broth but no beef. Since beef has become much more affordable these days, most restaurants no longer provide these broth-only noodles. If one orders a "牛肉湯" or "beef-soup", one could be given a more expensive bowl of beef broth with chunks of beef in it but without noodles.

Variations

When the Kuomintang retreated to Taiwan at the end of the Chinese Civil War, refugees from mainland China including introduced the beef noodles to the Taiwanese. Despite the traditional Taiwanese aversion to eating beef, and that virtually no wheat is produced in the island, the dish is available on Taiwan, including the instant noodles, food pouch, and microwave meal versions. Certain sources argue that the modern form of the Chinese beef noodles was actually invented in Gangshan Village, Kaohsiung County by Republic of China Air Force personnel who fled to Taiwan from Sichuan. Despite the southern Taiwanese roots of the modern beef noodles, the styles itself as the "World Capital of Beef Noodles" and has recently started to host an annual Taipei Beef Noodles Festival.

One version, called ''niú nǎn'' , includes beef tendon as well as meat. The slow-cooked tendon is enjoyed for its soft, gelatinous texture. Another version is where the meat and soup has been cooked with heavy dose of hot chili oil.

Vietnamese versions of this dish are bún bò kho and pho.

The Chinese Muslim version uses halal meat and contains no spices or soy sauce. Only salt and green onions are used to add flavoring to the soup. The Chinese name for the Muslim version of beef noodles is clear-broth stewed beef noodles . In Taiwanese halal restaurants, only quality local beef from the prepared by the local halal butcher is used for the beef noodles.

When soy sauce is added, the soup is called red roasted or braised beef noodles . In this version, the stew meat is sometimes stir fried with hot sauce before being simmered as soup.

Some restaurants use canned beef stock and thinly sliced .

Beef chow fun

Beef chow fun is a staple , made from stir-frying beef, ''hefen'' and bean sprouts and is commonly found in ''yum cha'' restaurants in Guangdong, Hong Kong, and even overseas, as well as in ''cha chaan tengs''.

The main ingredient of this dish is '''' noodles, which is also known as ''Shahe fen'', originating from the town of Shahe in Guangzhou. The most common methods of cooking ''ho fun'' are in soup or stir fried. ''Ho fun'' can be dry-fried or wet-fried .

Dry-fried beef ho fun is made by first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ''ho fun'' is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added.

An important factor in the making of this dish is "''wok hei''" . The cooking must be done over a high flame and the stirring must be done quickly. Not only must the ''ho fun'' be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor. Because of these factors, this dish is a major test for chefs in Cantonese cooking.

Ban mian

Bǎn miàn is a -style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly. Some forms of ''ban mian'', for instance, comprise hand-kneaded pieces of dough, while others use regular strips of noodles.

''Ban mian'' is so named due to the characteristic flat shape of its noodles.

China

''Ban mian'' served in parts of China, such as in northern Fujian, comprises egg noodles which are boiled, and served in sesame butter sauce, and in soup.

Malaysia and Singapore

In Malaysia and Singapore, health-conscious individuals are taking to ban mian, due to its relatively-generous serving of vegetables and less use of seasoning and other artificial ingredients. Also known as ''handmade ban mian'' , it is, however, made using a hand-operated machine in the stall which forms noodles from the dough. The dish is served in soup, usually with pieces of minced pork, ikan bilis , vegetables, and an egg, and also commonly comes with sliced mushrooms and fish balls.

In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep fried or fresh slices of fish.

Ants climbing a tree

Ants Climbing a Tree, also known as ''Ants Climb Tree'' or ''Ants Climbing Up a Tree'', etc., is a classic dish in Chinese cuisine. It consists of ground meat cooked in a sauce and poured over . It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs.

Other ingredients in the dish might be rice vinegar, soy sauce, vegetable oil, sesame oil, scallions, garlic, ginger, and chili paste.

To make the "ants", meat is marinated for a short time at room temperature while the noodles are soaked to soften. In a wok, oil is heated until almost smoking. The scallions, garlic, and ginger are cooked slightly in the wok before the marinated meat is added. Add the softened noodles to the wok to soak up the flavor and juices.

To make the "tree", add some of the dry noodles that have not yet been softened to hot oil. The noodles will puff immediately and can be removed with a bamboo and stainless wire skimmer, then set on paper towels to drain before adding the ''ants''.

Ajisen Ramen

Ajisen Ramen is a Japan-based chain of fast-food restaurants selling ramen noodle soup dishes.

Worldwide

The 120 plus store chain was founded in Kumamoto, Japan, and has locations worldwide.

* Australia - Melbourne, Brisbane, Sydney and Adelaide
* Canada -
* China -
* Indonesia - Jakarta
* Japan -
* Malaysia
* Philippines
* Singapore
* Taiwan
* Thailand
* United States -

Japan

*Greater Tokyo Area - 5 stores
*Kyoto
*Osaka
*Aichi
*Shizuoka
*Fukuoka
*Saitama

China

Since its inception, Ajisen Ramen has made significant headway into the Chinese market, especially in the metropolis of Shanghai, where it has 67 stores. There are a total of 270 stores in China as of August 2008.

*Liaoning - 7
*Beijing - 20
*Shandong - 17
*Jiangsu - 23
*Zhejiang - 9
*Fujian - 10
*Guangdong - 47
*Jiangxi - 1
*Shaanxi - 4
*Hubei - 4
*Chongqing - 6
*Sichuan - 10
*Hunan - 3
*Guizhou - 3
*Yunnan - 2
*Guangxi - 1
*Hainan - 1
*Hong Kong SAR - 30

Zhajiang mian

Zhajiang mian is a dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with .

In Beijing cuisine, yellow soybean paste is used, while in Tianjin and other parts of China sweet noodle sauce , hoisin sauce , or ''doubanjiang'' may be used in place of the yellow soybean paste. In the cuisines of Beijing, , and , the soybean paste is rather than fried, and oil is not used.

Some Chinese restaurants may refer to ''zhajiang mian'' as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration ''zhájiàngmiàn'' . It is sometimes referred to by the nickname "Chinese spaghetti" in the West, which is symmetrical to Chinese calling "Western ''zhajiang mian''."

Recipe outline

The following is a rough sketch for making ''zhajiang mian''. Consult recipe books for more detailed directions.

*Dice scallions and garlic.
*Stir-fry the ground pork until it is slightly brown. Remove the meat from the wok.
*Stir-fry the green onions and garlic until they are slightly brown. .
*Place the meat back into the wok/frying pan.
*Add the yellow soybean paste, sweet noodle sauce, , or hoisin sauce to the mixture with some water and simmer.
*Serve this meat sauce over noodles. If desired, add condiments like shredded carrots, shredded cucumbers, bean sprouts, scrambled eggs, fresh soybeans/edamame and .

Unlike Korean ''jajangmyeon'', cornstarch is not used to thicken the sauce.

Korean variation

Jajangmyeon is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of ''chunjang'' , rather than hoisin sauce. ''Jajangmyeon'' may also feature a variety of diced seafood rather than pork.

This dish is featured prominently in the Korean drama ''Couple or Trouble.
It is also featured in another recent Korean drama Coffee Prince with the main character as a jajangmyeon delivery boy.

You mian

You mian or thin noodles are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the cuisines of , , and . Among overseas Chinese communities, thin noodles are also used in some dishes.

Production

Thin noodles are generally made of s.

Preparation

Depending on the cuisine style, thin noodles may be boiled with some type of broth or in a wok.

Dishes

Cantonese cuisine

* Wonton noodle
* Lo mein
* Beef ball noodle
* Fish ball noodle
* Fish slice noodle
* Hong Kong pan fried noodle

Shanghai cuisine

* Shanghai pan fried noodle

Varieties

One well known variety of thin noodles is called . This variety is almost exclusively found in and Southeast Asia, in regions with sizable Chinese populations.

Yi mein

Yi mein is a variety of flat noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the used in making the dough . The noodles are used most frequently in the Cantonese cuisine of Southern China and Hong Kong. They are also popular among overseas Chinatowns.

The noodles are most often commercially available in dried form, in plastic packages. They come in the form of flat patty-like dried bricks. The processing involves the fresh noodles being fried, then dried into this form.

Preparation

The noodles may be cooked a number of ways. They are boiled first, then can be or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.

Dishes

''Yi mein'' noodles can be consumed directly or used in various dishes. The following are some very common variations.

* Plain ''yi mein''
* Plain ''yi mein'' with
* Dried fried ''yi mein''
* Crab meat ''yi mein''

Traditions

When Yi mein is consumed on birthdays, it is generally referred to as Longevity noodles or Sau mein . The Chinese character for "long" is also added as a prefix to represent "long life". Usually it is consumed with longevity buns during birthday celebrations.

Gallery

Wonton noodle

Wonton noodle or wantan mee is a noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with leafy vegetables, and ''wonton''. The types of leafy vegetables used are usually ''kailan'' also known as Chinese kale. Another type of dumpling known as '''' is sometimes served in place of wonton. It contains prawns, pork, spring onions with some chefs adding mushroom and black fungus.

Hong Kong

In Hong Kong, Wonton Noodle is usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.

There are four distinct features: First, the wontons are predominantly prawn, with low amounts of pork mince, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are ''al dente'', free from the taste and odour which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown and is usually steaming hot. Lastly, garlic chives are used as a garnish.
The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.

In order to ensure that the noodles are perfectly al dente and free from "noodley" taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl. The noodles are ed for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany.

When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles on top. Because if the noodles soak in the soup for too long then it will be over cooked, this is strictly adhered to by the best wonton noodle establishments.

Although the "wonton noodle" is synonymous with wonton and noodles served in piping hot bouillon, the dish may also be served "dry", as in lo mein , where the wonton are placed on a large bed of noodles.

Malaysia

Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry and dressed with oyster sauce.

Often served dry, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In Malacca, ''wontons'' are placed together with the noodles and ''wonton'' soup can be ordered separately.

Singapore

The Singapore version of ''wanton noodle'' is largely similar to the Malaysian version. It includes noodles, leafy vegetables , roast pork ''char siu'' and ''wonton''. It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a separate bowl of soup. ''Shui jiao'' are served at some stalls and the original Hong Kong version is available at restaurants and noodle joints. Some popular wonton mee stores is pontian wonton mee.

Fried wanton are sometimes served instead of the usual ones, as a variation to the popular dry wanton noodles. Usually mayonaise sauce is served with the fried wantons.

Silver needle noodles

Yin Zhen Fen, Lao Shu Fen or Silver needle noodle is a variety of Chinese noodles. It is short, about 5cm long and 5mm in diameter. It has a white semi-transparent colour. The noodle is available in many in Chinese populated areas such as Hong Kong, Taiwan, Malaysia and Singapore.

Names

Quite a number of names have been used to describe the noodle. The noodle is more commonly known as "silver needle noodle" in Hong Kong and Taiwan, and "rat noodle" in Malaysia and Singapore. The noodles are named as such because the shape of the noodles is long and tapered much like a rat's tail or a needle.

* Lao Shu Fen
* Yin Zhen Fen
* Short Rice Noodle
* Lou Syu Fan
* Ngan Jam Fan
* Loh See Fun
* Mee Tai Bak

Production

The noodles are made from ground rice flour but sometimes added with some cornstarch to reduce breakage during frying. As with most Chinese noodles, they are commercially produced and seldom homemade as it is too tedious to make a small amount for home consumption.

Preparation

The noodles may be stir-fried, scalded and flavored with a mixture of sauces, cooked in soup or cooked dry in a clay-pot. As with most Chinese noodles, it can be served for breakfast, lunch or dinner as a main course or supplementing a rice meal. Many Chinese restaurants, and roadside stalls serve the noodle in various forms.

Shrimp roe noodles

Shrimp roe noodles or Shrimp noodles are a variety of Chinese noodle. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the tiny black spots. This is a popular noodle in Hong Kong.

Production

The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate , and shrimp roe. It comes in a palm-sized hard noodle bundle.

Preparation

Because this noodle has some taste of its own. The most common method of cooking is directly the noodles. Soy sauce or additional flavorings can still be added. Depending on the noodle brand, the black dots may disappear after cooking.

Gallery

Shanghai fried noodles

Shanghai fried noodles is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are stir-fried with beef cutlets, cabbage or spinach, and onion. The dish is a staple of Shanghai cuisine, which is usually served at houses. Shanghai fried noodles has become known to western chefs, including the celebrity chef Emeril Lagasse.

Shahe fen

Shahe fen or he fen is a type of wide Chinese noodle made from rice.

Names

While ''shahe fen'' and ''he fen'' are transliterations based on Standard Mandarin, there are numerous other transliterations based on , which include ho fen, hofen, ho-fen, ho fun, ho-fun, hor fun, hor fen, sar hor fun, etc. In addition, ''shahe fen'' is often called kway teow or guotiao , as in the name of a dish called ''char kway teow''.

Origin

''Shahe fen'' is believed to have originated in the town of , now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, from whence their name derives. ''Shahe fen'' is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as , , , , and , all of which have sizeable Chinese populations.

Types

''Shahe fen'' noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

''Shahe fen'' noodles are very similar to Vietnamese '''' noodles, which are likely derived from their Chinese counterpart. Although the ''ph?'' noodles used in soups may vary in width, wide ''ph?'' noodles are also common in stir fried dishes. The popular Thai dishes ''pad see ew'' and ''pad Thai'' are also made with similar noodles.

Chao fen

''Shahe fen'' is often with meat and vegetables in a dish called chao fen . While ''chao fen'' is a transliteration based on Standard Mandarin, chow fun - a transliteration based on the Cantonese language - is the name to which this dish is most often referred in . Some people who do not realize the fact that ''chao fen'' and ''chow fun'' are merely transliterations sometimes mistakenly interpret the terms with the meaning of the words "" and "."

Satay bee hoon

Satay bee hoon is a food of cultural fusion between Malay and . Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The is spread on top of rice vermicelli.

Ingredient

The main ingredient of satay bee hoon is satay sauce. Cuttlefish, kang kong, bean sprouts, pork slices, prawns and cockles can be added to the vermicelli before spreading the sauce.

Saang mein

Saang mein is a type of Chinese noodle found in Hong Kong. It is often available among Chinatowns.

Production

It is made of wheat flour, tapioca flour, salt, potassium carbonate, and water.

Variety

''Saang mein'' can be cooked quickly similarly to ramen noodles. It is known for a more smooth and soapy texture. It can be eaten plain or with additional sesame oil. Vegetables like kai-lan can be added. The noodle does have a wheat taste. ' It is served hot.

Rice vermicelli

Rice vermicelli are thin made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with cellophane noodles, which is another type of vermicelli.

Etymology and preparation

Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. Rice vermicelli are particularly prominent in the cuisines of China and Southeast Asia, many of which feature a notable Chinese culinary influence. Though not as popular as other foods like ''idli'' or ''dosa'', rice vermicelli also feature in the cuisines of and , where they are called ''sevai'' or ''idiappam'' .

One particularly well known, slightly thicker variety, is called ''Guilin mǐfěn'' , comes from the southern Chinese city of Guilin, where it is a breakfast staple.

Notable dishes

Singapore and Malaysia

*Hokkien mee: Common dish in Malaysia and Singapore where rice vermicelli is mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits.
*Satay bee hoon: Rice vermicelli served with spicy peanut satay sauce; common in Singapore.
*Sin Chew fried rice vermicelli A Hong Kong invention.

Myanmar

*Mohinga: Myanmar Rice vermicelli served with curry gravy and fish

Philippines

*: stir-fried rice vermicelli.

Vietnam

*Bánh h?i
*Bún riêu - rice vermicelli in soup with crab meat
*Bún th?t n??ng: A dish, consisting of grilled pork and vermicelli noodles over a bed of greens , herbs and bean sprouts. Also often includes a few chopped up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of ''n??c ch?m''.
*Summer roll: Rice vermicelli with shrimp and herbs in a rice paper roll; popular in Vietnam.

China and Hong Kong

* : A large number of Cantonese dishes utilize this ingredient . Usually the noodles are in broth with other ingredients such as fish balls, beef balls, and/or fish slices.

Rice noodles

Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles are most commonly used in the cuisines of and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Karnataka, Shavige is a popular noodle preparation. In Kerala and parts of Sri Lanka, Singapore, Malaysia, ''idiappam'', a type of rice noodles in a soft and tender form, as against the dried form of Chinese noodles, is sold and consumed. Another variety of rice noodles popular in parts of Tamil Nadu is ''sevai'', which is also called ''santhakai'' in the Coimbatore region of Tamil Nadu.

Pasta made from brown rice flour is also available in health food stores in Western nations, as an alternative to wheat flour-based noodles for individuals who are allergic to or .

Varieties

*
**Chee cheong fun
*Rice vermicelli
*Guilin rice noodles
*Silver needle noodles
*
*Bánh, canh
*
*Shavige
*Idiappam
*Sevai

Dishes made from rice noodles

;Cambodian
*Kuyteav
;Chinese
*Beef chow fun
*Cart noodle
*Char kway teow
*Rice noodle roll
;Burmese
*Mohinga
*A-thoke-sone
*Rakhine Kyarzan thoke
*Nan Gyee Thoke
*Shan Khaukswe
*Mee Shay
*Baik Kut kyee Kaik
;Indonesian
*Kwetiaw Medan
*Kwetiaw Goreng
;Thai
*Mee krob
*Pad Thai
*Pad see ew
*Rad na
;Vietnamese
*Bánh cu?n
*Bánh h?i
*Bún bò Hu? - rice vermicelli in soup with beef, lemon grass, and other ingredients
* - rice vermicelli in soup with crab meat
*Mì Qu?ng
*Ph?
*Summer roll

Re gan mian

Re gan mian is a typical breakfast fare of Wuhan, the capital of the Hubei province in central China. It is made of hand-pulled, wheat-based noodles over which a mixture of soy sauce, sesame paste, pickled vegetables, chopped garlic chives, and rice vinegar is poured. The noodles are mixed with the added ingredients just before consumption. It is very popular and is usually sold in bowls in breakfast restaurants or in pushcarts along the streets of Wuhan.

Wuhan's ''re gan mian'', along with Shanxi's ''dao xiao mian'', Liangguang's ''yi fu mian'', Sichuan's ''dan dan mian'', and northern China's ''zhajiang mian'', are collectively referred to as "China's five famous noodles."

Preparation

The noodles are 80% cooked, mixed with cooking oil, and allowed to dry. This is usually done in the previous evening. When a bowl of noodles is to be served, usually as breakfast, the noodles are put into a large cone-shaped strainer and lowered into a pot of boiling water. The noodles are stirred to make sure they are heated evenly, until the cooking process is completed . The noodles are then strained with a few shakes and served in a bowl topped with peanut oil , soy sauce, sesame paste, pickled vegetables, and chopped chives, with chili sauce and rice vinegar added to taste.

Ramen

is a noodle dish that originated in China. It tends to be served in a meat-based broth, and uses toppings such as , , kamaboko, green onions, and even corn. Almost every locality or in Japan has its own variation of ramen, from the ''tonkotsu'' ramen of Kyūshū to the ''miso'' ramen of Hokkaidō.

History

While Tokugawa Mitsukuni reportedly ate ramen in the late 17th century, it was only during the Meiji period that the dish became well known . The introduction of American and European cuisine, which demanded increased production of meat products, played a large role in ramen's increased popularity.

Though of origin, it is unclear when ramen was introduced to Japan. Even the etymology of the term "ramen" is a topic of debate. One hypothesis and probably the most credible is that "ramen" is the Japanese pronunciation of the 拉麺 , meaning "" . A second hypothesis proposes 老麺 as the original form, while yet another states that ramen was initially 鹵麺 , noodles cooked in a thick, starchy sauce. A fourth hypothesis is 撈麵 : 撈 means to "dredge up" and refers to the method of cooking these noodles by immersing them in boiling water before dredging them up with a wire basket.

In the early Meiji period, ramen was called '' soba'' but today ''chūka soba'' is a more common and politically correct term. By 1900, restaurants serving Chinese cuisine from and Shanghai offered a simple ramen dish of noodles , a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a ''charumera'' to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.

In 1958, instant noodles were invented by the late Momofuku Ando, founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water.

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A opened in Yokohama in 1994.

Types

A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and soup.

Noodles

Most ''men'', or noodles, are made from four basic ingredients: wheat flour, salt, water, and which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, ''kansui'' was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with ''kansui'' lends them a yellowish hue as well as a firm texture. For a brief time after World War II, low-quality ''kansui'' that was tainted was sold, though ''kansui'' is now manufactured according to standards. Eggs may also be substituted for ''kansui''. Some ramen is made with neither eggs nor ''kansui'' and should only be used for yakisoba. The packages containing the noodles and the mixture are typically popular for children.

Ramen comes in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled.

Soup

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu , katsuobushi , niboshi , beef bones, shiitake, and onions, and then flavored with the likes of salt, miso, or soy sauce.

The resulting combination is generally divided into four categories :

* Shio ramen is probably the oldest of the four and, like the ''maotang'' . It is the lightest ramen, a pale, clear, yellowish broth made from plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Shio is generally the healthiest kind of ramen; fat content tends to be low, and fresh vegetables like cabbage, leeks, onions, and bamboo shoots typically adorn the simple soup and curly noodles. Chāshū is sometimes swapped out for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.

* Tonkotsu ramen has usually a cloudy white colored broth. It is similar to the Chinese ''baitang'' and is a thick broth made by boiling pork bones, fat, and collagen over high heat for hours on end, suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy . Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. Currently the latest trend in tonkotsu toppings is ''māyu'' , a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. The noodles are thin and straight. It is a specialty of Kyūshū and is often served with beni shoga .

*Shōyu ramen has typically a brown and clear color broth, based on a chicken and vegetable stock with plenty of soy sauce added for a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or ''menma'' , green onions, ''kamaboko'' , ''nori'' , boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.

* Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines copious amounts of miso and blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety flavorful toppings: spicy bean paste or ''tōbanjan'' , butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. Noodles are typically thick, curly, and slightly chewy. It is often topped with sweetcorn and butter.

Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.

Some restaurants also offer a system known as ''kae-dama'' , where customers who have finished their noodles can request a "refill" to be put into their remaining soup.

Regional variations

While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

Sapporo, from the capital of Hokkaidō, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich ''miso'' ramen which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, beansprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab.

Kitakata in northern Honshū is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word ''soba'' usually refers to ramen, and not to actual soba which is referred to as ''nihon soba'' .

What is known as Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top of chopped scallion, menma, and sliced pork are kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Ie-kei ramen is from Yokohama and consists of thick, straight-ish noodles served in a soy-pork broth.


ramen originates from Hakata district of city. It has a rich, milky, pork-bone ''tonkotsu'' broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as beni shoga , sesame seeds, and picked greens are left on tables for customers to serve themselves. Ramen s in Hakata and Tenjin are well-known within Japan. Recent ramen trends have made Hakata ramen one of the most popular types of ramen in Japan, and these days several chain restaurants specializing in Hakata ramen can be found all over the country. and Gyoza are popular side orders.

Related dishes

There are a number of related, noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.

* champon. Champon is topped with a variety of ingredients, mostly seafood, and covered in a starchy sauce.
* ''Abura soba'' . Essentially ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
* ''Tsuke-men'' . The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled.
* ''Tantan-men'' . Japanese version of dan dan noodles. Ramen in a reddish, spicy chilli and sesame soup, usually containing minced pork, garnished with chopped scallion and and occasionally topped with the likes of spinach.
* ''Hiyashi-chūka'' . Also known as ''reimen'', esp. in western Japan. A summer dish of chilled ''ramen'' on a plate with various toppings and served with a vinegary soy dressing and ''karashi'' . It was produced in a Chinese restaurant the Ryutei in Sendai.

Ramen restaurants in Japan

Varieties of restaurants like ''izakayas'', karaoke halls and amusement parks offer ramen, but then the best quality ramen are only available in ''ramen-ya'' restaurants. These restaurants generally boast of 10 to 20 seats at a bar and three or four tables. The menus in these restaurants do not have much variety as most of the ''ramen-ya'' restaurants mainly offer ramen dishes. Some of the dishes available in a ramen-ya restaurant are ramen, fried rice that includes ''chahan'', ''yakimeshi'', ''gyoza'' or Chinese dumplings and beer.

Ramen outside Japan

Ramen has become popular in China in recent years where it is known as ''rì shì lā miàn'' . Popular Japanese ramen chains serve ramen alongside distinctly such as tempura and yakitori, something which would be seen as odd in Japan.

Wagamama, a successful pan-Asian chain with establishments mainly in European cities, is known for its noodle soups marketed as ramen .

''Ramyon'' is the Korean version of ramen. Ramyon in Korea is a popular instant meal. Korean ramyon is known to be hot and spicy, as its soup is usually flavored with chilly peppers. There are many varieties of Korean ramyon, such as kimchi-flavored, seafood-flavored and beef-flavored. Some restaurants serve variations of ramyon with different flavors. It is usually served with vegetables, such as carrots and green onions, and eggs on top.

In Central Asia the dish has thicker noodles, is significantly spicier, and is known as ''laghman''.

In North America, Japanese noodles were imported starting in the 1970s bearing the name "ramen" and today it most commonly refers to instant noodles, although many restaurants that specialize in Japanese-style ramen exist, especially in California, and also in other urban centres with large demand for ramen such as Vancouver, Toronto, New York or Seattle. It gained popularity as a Japanese dish of noodle soup which sold so well in the United States in the late 1970s that imports from Japan were supplanted by manufacturers by the mid-1980s as a popular food item for tight income buyers. Today, due to its very low cost, ramen has become characterized in the United States as a very cheap food eaten by people such as students or teenagers. A packet of instant ramen in a U.S. supermarket often costs as little as 20 . Some generic brands often cost as little as 8 cents per packet, or are sold in bulk. In America, ramen is becoming increasingly popular, especially among teenagers and college students.

Ramen is also widely sold in Mexico, usually in a disposable cup in which it can be cooked in a microwave oven. The ubiquitous stock flavors, sold by several companies, are chicken, beef, "oriental" and shrimp. An even more specialized local variation is cheese-flavored ramen, which contains classic instant ramen in an instant sauce similar to the cheese sauce in instant mac and cheese. A streetcart with ramen cups in all these flavors and a microwave is a common sight in Mexico City, and one of the cheapest prepared meals to be found there. Ramen is available in other Latin American countries but not nearly as popular.

Health concerns

A serving of ramen noodle is high in carbohydrates and low in vitamins and minerals. Ramen soup tends to be high in sodium. Ramen noodles themselves contain very little sodium so one can avoid drinking the soup if a low-sodium diet is recommended for health reasons.

Many Japanese people also believe that ramen soup contains a high amount of fat and also that pre-fried fat from the noodles seeps into the soup. However, a typical serving of ramen, even when drinking all of the soup, has less food energy than a fast-food menu consisting of a hamburger, soda, and fries.

Ramen Museum

The "Shin-Yokohama Raumen Museum" is a unique museum about ramen. In a gallery on the first floor, the museum presents the history of ramen in Japan, including the big success of instant ramen. It displays the variety of noodles, soups, toppings and bowls used across Japan, and shows how the noodles are made. On the two basement floors, visitors can explore a 1:1 replica of some streets and houses of Shitamachi, the old town of Tokyo, of around the year 1958, when the popularity of ramen was rapidly increasing. Nine ramen restaurants can be found there, each featuring a ramen dish from a different region of Japan. For visitors who wish to try multiple ramen dishes, the restaurants offer "mini ramen" small portions. Tickets for the meals are purchased at vending machines in front of each restaurant before entering.

Canned ramen

In Akihabara, vending machines distribute warm ramen in an aluminum can. Known as らーめん缶 , it is gaining public attention. It is produced by a popular Ramen restaurant and contains noodles, soup, menma, and pork. It is intended as a quick snack, and includes a small folded plastic fork. There are few kinds of flavor such as tonkotsu and curry.

As an emergency ration

On October 23 2004, a big earthquake occurred in Niigata prefecture, northwest Japan. Many people suffered as a result of the devastating earthquake, many people lost their homes and provisions were in short supply. After watching news of the quake on television, the owner of Mennya Musashi, a ramen restaurant in Tokyo, took his staff to Niigata and offered his ramen to the people there. Ramen has since been considered as an emergency food source for disasters such as this.

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