@chillcrisp: Ep. 10 of Chinese Pantry Talk: Store-Bought Wheat Noodles My rule of thumb is to look at the ingredient list so you know if it’s pure wheat noodles, or with added alkaline solution and egg, or even food coloring. •Thin dried wheat noodles (挂面 gua mian, plain, Shanghai, Yangchun noodles, somen): best for simple noodle soups and scallion oil noodles. • Broad dried wheat noodles (刀削面 daoxiaomian, knife-cut or sliced noodles): great for Northern Chinese–style dishes like hot oil–drizzled noodles (you po mian), or with hearty, saucy toppings like beef and stir-fried eggs. •Semi-fresh noodles (from the refrigerated section): available in different thicknesses. My favorites are alkaline noodles for Sichuan dan dan noodles, zhajiang noodles, and Yibin burning noodles; and Lanzhou noodles with added gluten for Lanzhou-style beef noodles. •Dried alkaline noodles (碱水面 jianshui mian): wheat noodles made with alkaline solution. These are the closest to the noodles used in many southern Chinese noodles like Sichuan dry-tossed noodles, cold noodles, or Wuhan hot and dry noodles. • Egg noodles (鸡蛋面 jidan mian): wheat noodles made with egg, best for Cantonese dishes. The thin egg noodles are great for stir-fried noodles (chow mein) and thicker varieties for lo mein •Wonton noodles (云吞面): a special type of egg noodle made with alkaline and pressed for extra springiness. I prefer the frozen version over dried. I don’t limit my noodle choices to just Chinese products — I also use frozen Korean jjajangmyeon noodles, or buckwheat noodles for cold dishes (buckwheat noodles are also eaten in China). #chinesefood #noodles

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Friday 29 August 2025 12:43:52 GMT