Chinese Noodles

Also known as Chinese vermicelli and glass noodles, these thin noodles are made from water and starch extracted from mung beans, yams, cassava, or potato. They are characterized by their translucent appearance and extremely mild ... READ MORE

Rice vermicelli are thin noodles made from rice flour and water. They are often used in stir-fries, salads, or soups. The noodles are represented in a variety of notable dishes throughout various countries such as China, Hong Kong, India,... READ MORE

Hand-pulled lamian noodles are one of the cornerstones of traditional Chinese cuisine, and they probably originated in Northern China where wheat has known to be a staple crop for thousands of years. However, the earliest written record describing... READ MORE

Misua are extremely thin wheat noodles originating from Fujian in China. The noodles cook very quickly, so they are sometimes added to the soup that has already been removed from the heat source. Misua noodles are a highly versatile ingre... READ MORE

Mung bean sheets are Chinese noodles produced with the starchy flour of the mung bean legume. Even though their transparent and gelatinous texture resembles that of cellophane noodles, they are formed into wide, flat and thin she... READ MORE

Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flou... READ MORE

Dao xiao mian are traditional Chinese noodles originating from the province of Shanxi. In order to prepare the noodles, a large block of hearty wheat dough is held downwards and shaved with a sharp knife directly into a pot of boiling water. As a ... READ MORE

Mixian are traditional rice noodles from the Chinese Yunnan province. They are characterized by their round shape, medium thickness, silky texture, and a subtle, almost nutty flavor. The noodles are usually used fresh, and they are tradit... READ MORE

Cumian are thick Chinese wheat noodles similar to the famous Japanese udon. Prepared with wheat flour and water, they are characterized by their springy texture and a thick, round form. Usually associated with Shanghai, they are ... READ MORE

Saang mein is a Hongkongese noodle variety consisting of wheat flour, tapioca flour, water, and salt. The noodles are often likened to ramen noodles, but have a somewhat smoother texture. Saang mein can be consumed on its own or ... READ MORE

Shahe fen or he fen or hor fun or guotiao are traditional Chinese noodles originating from Shahe in Guangzhou. In order to make the noodles, rice is soaked, ground into a paste, steamed, and cut into long and thin strips... READ MORE

Migan is a traditional type of noodle originating from Yunnan Province and the Dai people. These noodles are made from standard non-glutinous rice flour and they're exclusively sold fresh. The noodles are broad and flat in shape. Migan is usually ... READ MORE

Silver needle is a traditional type of noodle originating from Meizhou. The noodles are short, white, and semi-transparent. They're usually made from a mixture of ground rice flour (glutinous or not) and water, along with cornstarch that's often a... READ MORE

Lai fun is a traditional type of noodle originating from Guangdong and the Pearl River Delta region. The noodles are thick and short, similar to silver needle noodles. It's easy to distinguish one from another – lai fun are cut straight down... READ MORE

Henan braised noodles are traditional Chinese hand-pulled noodles originating from Henan. This style of wheat flour noodles dates back more than 800 years. The noodles are served in three types of broth – based on beef, mutton, or seafood. T... READ MORE

Longkou cellophane noodles are translucent, odourless and colourless noodles made from green beans and peas in the cities of Longkou, Zhaoyuan, Penglai, Laiyang and Laizhou in Northern Shandong Province in East China. The production of Longkou cel... READ MORE

Sōmen are the thinnest Japanese dried noodles made from wheat flour. They are usually served cold, especially during summer, when they are consumed as comfort food, with a dipping sauce called men-tsuyu on the side. Other side di... READ MORE