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Miàn | Local Noodles From China, East Asia | TasteAtlas
Miàn | Local Noodles From China, East Asia | TasteAtlas
Miàn | Local Noodles From China, East Asia | TasteAtlas
Miàn | Local Noodles From China, East Asia | TasteAtlas

Miàn

(Mein, Mien, 面, Lo Mein, Lao Miàn, Lo Mi, Yat Ca Mien, Yet Ca Mien, Yaka Mien, La Mian, Hand-pulled Noodles, Longevity Noodles, Yellow Mee, Hokkien Mee, La Mien, Misua, Mee Sua, Miàn Xiàn, Mein Sin, Gong Miàn, Jau Mein, Chu Miàn, Hong Kong-style Pan-fried Noodles, Chow Mein, Mee Pok, Miàn Bao, Yun-tun Mian, Tan-tan Min, Wonton Mee, Yi Mien, Raengmyeon, Naengmyun, Mul Naengmyeon, Udon, Soba, Wheat Noodles)

Often spelled mein or mien, the term miàn refers to a broad range of wheat-based noodles. This category predominantly includes Chinese wheat noodles, but it can also apply to other types of noodle commonly eaten in other Asian countries.


Made with wheat flour, salt, water, and occasionally eggs, they are a basic staple of Asian cuisine. Both dry and fresh wheat noodles are usually bought in stores and supermarkets, but they can also be easily prepared at home. Since it is a large category, miàn can include noodles of different width, shape, thickness, and chewiness, and they often vary in color, length, texture, and cooking style.


The most famous wheat noodles are traditional Chinese chow mein and lo mein.  Read more

Chow mein are usually somewhat thinner, but both can be used interchangeably in numerous dishes. Traditionally, both varieties are boiled, but western practice favors fried chow mein, an original Hong Kong invention, which gained fame in the West as the main ingredient in the classic stir-fried dish that shares the same name as the noodles.


Other types include soft wonton noodles, most commonly used in soups, thick and chewy Japanese udon noodles, springy ramen noodles, and even buckwheat-based soba and Korean favorite naengmyeon noodles. Other common varieties include fragile misua noodles, long, thick la mien, and wide mee pok noodles.


The varieties of wheat based Asian noodles are overwhelming, and although they can often be used interchangeably, many guidelines should be followed when cooking with them. Some are more suitable for boiling and are best combined with soups and broths, some varieties pair better with thick Asian sauces, while others are best suited to stir-fry dishes.