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Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an ...
There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China , as well as in Taiwan , Singapore , and other Southeast Asian nations with sizable overseas Chinese populations.
Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat. Chūka men (中華麺): Japanese for "Chinese noodles", used for ramen, champon, and yakisoba; Kesme: flat, yellow or reddish brown Central Asian wheat noodles
A bowl of kesme in broth Khow suey Jajangmyeon Yakisoba Uzbek lag'mon in Tashkent Mee bandung muar Mogok meeshay A bowl of Mì Quảng Mie ayam with mushroom, Chinese cabbage and chicken broth soup Rakhine mont di fish soup with garnish A bowl of nabeyaki ramen Pancit malabon (pancit luglug, pancit balabok), La Familia, Baliuag, Bulacan Saimin Singapore noodles Soto ayam Thukpa Yaka mein
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Chinese noodle dishes (1 C, 38 P) H. Hong Kong noodles (1 C) T. Tibetan noodles (1 C) Pages in category "Chinese noodles" The following 33 pages are in this category ...
It includes Chinese-style wheat noodles (中華麺, chūkamen) served in a broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. [1]
Silver needle noodles – a variety of Chinese noodles. It is short, about 5 cm long and 5 mm in diameter. Similar to Lai Fun but has a tapering end resembling a rat's tail. More commonly known as silver needle noodle in Hong Kong and Taiwan, and rat noodle or "mouse tail noodles" in Malaysia and Singapore and Locupan in Indonesia.