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.
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.