Wide Rice Noodle (河粉)
If you’ve ever eaten Chinese noodles, it’s most likely the wide rice variety, which the Cantonese call “hor fun.” It enhances any dish with a smoky flavor that permeates the noodle itself when cooked to the proper wok temperature and technique.
Hor fun is delivered fresh to the Asian supermarket. It is located in the noodle section among the other freshly prepared noodles. Furthermore, it will be hot when it is placed on the shelves!
- The most famous Cantonese noodle stir fry is beef stir fry with rice noodles. Make sure your wok is really hot in order to get that perfect char.
- The saucier cousin of beef stir-fried with rice noodles is silky egg and prawn. Another family noodle favourite!.
These delicate bean thread noodles, made from mung beans, cook to a slightly chewy texture. They absorb all the rich goodness, which makes them perfect with saucy dishes with complex flavor profiles.
These can be found in the dry section of your Asian grocery store, just like the Chinese may fun. Just bear in mind that, when raw, bean thread noodles resemble Chinese rice vermicelli quite a bit. However, they are typically sold in smaller bundles.
- Buddha’s Delight (Lo Han Jai 罗汉斋): An essential item for the Chinese New Year This vegetarian stew is incredible due to a number of ingredients, including the cellophane noodles.
- When we eat at Chinese restaurants, we never pass up the claypot crab with cellophane noodles (粉絲蟹煲). The noodles absorb all of the flavor from the seafood and sauce.
- When you’re in the mood for something quick and easy, try the Vietnamese version of chicken noodle soup, called Miến Gà.
The majority of my memories of longevity or e-fu noodles—pronounced “yi mein”—are joyous. Yi mein is typically served during Chinese holidays and is a symbol of long life. Its delightfully chewy texture when cooked results from frying it before drying it.
Although yi mein is a popular option, I was able to find it in my local supermarket. You can find it in Asian supermarkets where the dry noodles are kept.
- Roast duck and E-Fu Noodles are the ideal combination to use up any leftover duck. It is frequently served as the second course following Peking Duck.
- We love serving Lobster with Longevity Noodles (上湯龍蝦伊麵) at New Year’s banquets as a celebratory dish made with ginger scallop lobster.
These light, silky noodles are a broth’s best friend. Rice vermicelli will enhance the flavors of any dish, whether you’re going for a bold or subtle palate.
Easily found in the dry ingredients section of your neighborhood Asian grocery store is dried bún. Depending on the dish or your taste, you can purchase them thicker or thinner.
How to use this guide
I have divided the categories into Chinese and Vietnamese so that it will be simpler to match the suggested noodle with the recipe. Additionally, depending on the cuisine, there are some variations with the same English name that are actually quite different. Remember that noodles can be used interchangeably in Chinese and Vietnamese recipes and are not restricted to either cuisine’s specific recipes. Therefore, I say go ahead and use whichever one you’d rather than the suggested type!
Hands down, these are one of my favorites. When al dente, egg noodles have a “crunch” that no other noodle can match, and they have a mildly eggy flavor—hence the name. Wider egg noodles work well in soupless meals because they absorb all of the flavorful sauce, while thinner egg noodles are excellent with simpler broths.
Depending on your preference, you can find them thin or wide in the refrigerator of your neighborhood Asian supermaket.
- Wonton Egg Noodle Soup: This traditional Cantonese noodle soup really highlights the egg noodles. You can discover restaurant trade secrets for the tastiest noodles.
- A quick and easy family favorite is the easy BBQ pork lo mein. Learn the distinction between “lo mein” and “chow mein” in Chinese.
- Seafood with Crispy Egg Noodles (海鲜炒흢): The bed of mein is covered with a delectable mixture of seafood and fries until crispy.
Hokkien noodles originated from the Fujian province in China. They’re a popular option now for people who enjoy stir-fried noodles. Where they shine are in their size and texture. Compared to other noodles, hokkien noodles have a pleasant chew and are typically thicker, resembling the consistency of cooked spaghetti in Italy or Japanese udon.
Asian supermarkets usually have hokkien noodles in the refrigerator section. They are typically sealed airtight with some moisture in the bag.
- Hokkien Mee is a staple in the Singaporean and Malaysian hawker centres.
Chinese rice vermicelli, known as “may fun” in Cantonese, is superior to other types of noodles. It keeps its springiness even when stir-fried over high wok heat. Recipes involving mayonnaise, such as Singapore Noodles, typically prioritize texture over flavor and have a more straightforward flavor profile.
They’re quite easy to get from your local Asian supermarket. Just check the storage area for the dry noodles, and you should be able to locate some.
- Crispy rice noodles (XO 蜆煎米底) are served with fresh pipis stir-fried in a fragrant homemade XO sauce. The noodles are left on the pan to fry until crisp.
- Chinese Roast Duck Noodle Soup (雪菜洨絲湯米) – This recipe’s ease of preparation is to die for. We have canned veggies and store-bought roast duck for a hearty dinner.
Numerous Asian noodle varieties exist, along with numerous applications. A successful dish can make all the difference between a forgettable meal and one that people will talk about for years to come.
A favorite among college students worldwide is the inexpensive, simple-to-make ramen noodles. These yellow noodles, which have a chewy bite and are typically long and thin, are made from a mixture of wheat flour and egg. Ramen noodles are great in soups and stir-fried veggies and pork. They are available in fresh and dried varieties.
The Japanese word for the flour used to make soba noodles is “buckwheat flour,” hence the name. With their chewy texture and nutty flavor, the thin, grey-brown strands are a great addition to salads when served cold. They can also be heated and topped with any kind of protein in flavorful broths and soups.
So whether you’re making a spectacular stir-fry, adding more substance to your winter soups, or spicing up summer salads, knowing how to use these common types of noodles will have you producing incredibly impressive meals.
Rice noodles are those medium-to-thick white strands you recognize from your traditional pad Thai, and they are made from rice flour. When cooked, they become soft and chewy. They also work well in hot, aromatic soups and other stir-fries.
