Chinese Noodles VS Soba Noodles

Chinese noodles come in many shapes made from various grains.  They may be flat and thin or wispy like Italian angel hair pasta.  Other varieties are flat and stuffed with meat or vegetables. These are fried or put into soups.  Noodles are common throughout Asian cuisine.

• Overview.  Oriental wheat noodles are made with wheat, egg, salt, water and sometimes seasonings. Boil in water until at desired softness.  Some prefer al dente, while sometimes a little softer is needed. Rinse in cold water to stop cooking. Noodles are also made from rice, taro root, mung beans and other starches.


• Soba noodles.  These Japenese style noodles are the thin, made with wheat and buckwheat flour noodles rich in nutty flavor.  They can be purchased fresh or dried in packages.  They are used in stir fry, with dipping sauces and salads.


• Dan Mein.  These wheat and egg Chinese noodles are commonly fried into a pancake and served with chow mein.  When used for lo mein, they are served in long strips stir fried with vegetables and meat.  They can be purchased dried or fresh.


• Gan Mien.  Gan mein is also a wheat noodle, more delicate than dan mein.  They can be as thick as egg noodles or as thin as vermicelli.  They are typically used in soups.


• Chow Mien.  Chow mein can be boiled or fried into crispy add-ins for Chinese chicken salad.  They are made of wheat flour and eggs.


• Yi Mien.  Yi mein are flat rounds of egg and wheat noodles that are fried then dried. Boil, drain, then add to soups, salad and other Chinese dishes.


• Mi Xau.  Mi Xau or Shanghi noodles are used in soups and stir fry.
  


• Won Ton.  Won ton noodles are used in soups and are varying widths.  They are commonly stuffed with meat or vegetables and added to soups.