From Chow Mein to Lo Mein, noodles are a staple part of many Chinese dishes. Whether stir-fried or added to soups, there are several different types of noodles used in Chinese cuisine, and each dish often calls for a specific kind. We take a look at the different kinds of noodles available in China, and how they are most commonly enjoyed.
While the exact origins of the noodle remain unknown, they have been appearing on plates in China for around 2000 years, having first appeared during the Han dynasty between 206 BC and 220 AD.
As the names of dishes Chow Mein and Lo Mein may suggest, Chinese noodles are collectively known as ‘mein’. However, there are a wide variety of noodle types; both in the ingredients with which they are made, and the width of the noodle itself.
Types of Chinese Noodles
While noodles can be as thin as a toothpick, or as thick as Italian fettuccine, the length will very rarely vary. This is because, in Chinese traditions, long noodles represent long life, so noodles will be made to be longer and won’t be served cut up.
When it comes to what noodles are made of, there are three main types; wheat, rice and glass.
Chinese Wheat Noodles
Wheat noodles are made from wheat flour and originated in Northern China, where wheat crops are most common.
Some varieties of wheat noodles will also contain eggs, and thus can be referred to as egg noodles. Wheat noodles are one of the more diverse noodle types as, depending on other ingredients included, they can be yellow or white, stiff or elastic, and thick or thin.
How to Cook Wheat Noodles
Wheat noodles made using eggs can be found either fresh or dried. Thinner egg wheat noodles will be used in soups, whereas thicker noodles will be added to stir-fry dishes. The noodles used in instant Ramen are also a kind of egg wheat noodles. They will need to be boiled before they are used.
Chinese Rice Noodles
Rice noodles, made from rice flour, water and salt, can also be thick or thin. Thin rice noodles and flatter thick noodles can also be referred to as rice sticks.
How to Cook Rice Noodles
Rice noodles can be both thick and thin. Thicker, flatter rice noodles tend to be used in stir-fries and to bulk out soups. Thin noodles, also known as rice vermicelli, are also used in stir-fry and soup, as well as in salads and as a spring roll filling. Before cooking, all types of rice noodles need to be soaked for around 20 minutes in warm water.
Chinese Glass Noodles
Glass noodles, also known as cellophane noodles, are a transparent noodle type made using ground mung bean paste.
How to Cook Glass Noodles
Glass noodles are predominantly used in soups and stir-fries as they are great for picking up the flavours of the other ingredients they are cooked in. Like rice noodles, these will also need to be soaked in warm water before preparation to soften them up. They can also be deep-fried, creating a puffed and crispy noodle.
To find out which noodles to eat on a gluten-free diet, see our guide on which noodles are gluten-free.
How are Noodles Cooked and Eaten?
Noodles can be cooked and enjoyed in a number of ways. Most commonly, they are stir-fried and mixed in with some delicious vegetables or meat slices or served as part of a soup. Alternatively, some noodles are deep-fried, steamed or boiled as you would cook pasta. Noodles can be served hot immediately after cooking, but are just as enjoyable cool the next day.
For some of the more popular dishes, such as Chow Mein, the exact type of noodle used doesn’t tend to matter – the dish often relies more on the cooking style. While egg noodles are most commonly used for such a dish, it is not unusual for them to be replaced with rice noodles in some recipes.
Noodle types can also differ depending on location. In the West, for example, Chow Mein will be made using noodles that are fried, so they are crispy, whereas, in China, it is typically served with softer noodles.
Grab some oriental noodles and try your hand at making a delicious Chinese-inspired noodle dish!
Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes.
