Dumplings and noodles are a match made in heaven! We’ve compiled a list of the most popular chinese noodles. All of these noodles can mostly be found in your local supermarket, and if not, try a local oriental supermarket.
Probably the most standard and utilised noodles, egg noodles are often used in chinese takeaway cooking. Also, egg noodles and European pasta noodles are quite similar, the difference being that egg noodles are made with a higher proportion of egg to flour. They can come and any shape or thickness, much like traditional European pasta noodles.
Ho Fun Noodles
Ho Fun Noodles are flat white noodles which will turn brown from soy sauce when cooking. are Ho fun noodles, like the egg noodles mentioned before vary in width, so you can find really wide flat noodles as well as thinner ones. They can be fried as well as boiled as a noodle soup. They are perfect for wonton noodle soups.
These noodles are extremely thin, and when uncooked almost look like straw. When cooking, you need to ensure you are mixing underneath the noodles (between the noodles and the pot) as they have a tendency to stick! Vermicelli noodles can be compared to angel hair pasta in Italy.
Udon is a thick noodle made of wheat flour and is used often in Japanese, as well as Chinese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions, coriander, but can be enjoyed with really anything the chef chooses
Ramen noodles are our classic instant noodle, and have become extremely popular in young western culture. It is most commonly served with a meat or fish-based broth, flavoured with soy or miso and topped with pork, nori, menma, scallions, and often a hard boiled egg.