These are very thin, snow-white noodles with a delicate appearance and texture. They are used in many dishes (such as stir fries) to intermingle with other ingredients, or in soups and fresh spring rolls. Also called: Mi fén, bun, sen mae, mai fun, bee hoon.
“I would rather have no house than no noodles to eat,” This adage from the Chinese language captures the love of noodles among Chinese people.
Noodles originated in China, where the earliest records indicate that they have been consumed there for at least 4,000 years. Chinese people now consume noodles as a staple food, a snack, or a delectable dish at a feast.
Chengdu Dandan Noodles (Dandanmianæé½æ æ é¢)
The spicier noodles on this list, Chengdu dandan noodles, are undoubtedly worth trying. People often find that the spicy noodles are addictive. Given that Chengdu is the capital of Sichuan Province, where Sichuan cuisine originated, this comes as no surprise.
Dandan noodles are long, thin noodles covered in a sauce made of minced pork, scallions, Sichuan peppercorns, chili oil, fresh chili, and preserved vegetables (typically lower or upper mustard stems). Sometimes there is also sesame paste in the mixture.
Noodles, gravy, fried peanuts or soybeans, scallions, and thin slices of various meats are the main ingredients in Guilin rice noodles. More condiments are added to this delicious dish as well, including spring onions, chili, pickled beans, and pickled white radishes in chili sauce.
One of the most popular dishes consumed for a typical Guilin breakfast is rice noodles, which are available for purchase on almost every street. When visiting Guilin, it is one of the foods you absolutely must try.
Xi’an Sliced Noodles (Daoxiaomian 西å®ååé¢)
Popularity of Xian sliced noodles extends beyond Shaanxi Province to the entire nation. They taste best when consumed with other well-liked Shaanxi snacks in Xi’s Muslim Quarter or at one of the city’s numerous bustling night markets.
If you prefer, the noodles can be served with either meat or vegetables. Additionally, each restaurant has a specialty, which is typically lamb and some vegetables. Because the chewy noodles used in Xian sliced noodles are all different sizes, both in breadth and length, you can tell that they weren’t made by machines.
Read more about other Xian specialty foods.
Wide Wonton Noodles
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Use in hearty braises, noodle soups, and other dishes with stronger, oilier flavors.
Similar to thin wonton noodles but. thicker. I use these noodles in dishes that feature braised beef and heavier, oilier flavors, like this Taiwanese beef noodle soup.
FAQ
What is the white noodles called?
Because of their transparent, cellophane- or glass-like appearance after cooking, they are also known as “glass noodles” or “cellophane noodles.” Rice vermicelli, which is made from rice and is white rather than clear (after cooking in water), should not be confused with cellophane noodles.
What are the white crunchy Chinese noodles called?
This dish is known as Crispy Chow Mein Noodles at my local Chinese restaurant. There are many variations of this Hong Kong/Cantonese dish, but at its heart is a bed of crunchy, deep-fried noodles that is topped with a saucy stir-fry.
What are the white sticks in Chinese food?
You probably already know a few things about water chestnuts, but they’re surprisingly healthy. They are white and crunchy, and you can find them in a lot of stir-fry dishes with an Asian influence.
What are the white noodles at Chinese buffets?
Long, gelatinous noodles known as glass noodles or cellophane noodles are used in soups, stir-fries, and hot pot dishes throughout China and Southeast Asia. The majority of this food isn’t transparent, despite the fact that most people refer to this ingredient as a glass noodle.
