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Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
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 essential ingredient and staple in Chinese cuisine .
Similar to cellophane noodles, mung bean sheets are made of mung beans, except they are different in shape. The sheets are approximately 1 cm wide, like fettuccine noodles. They are produced in the Shandong province of eastern China (where cellophane noodles are also produced), as well as in the northern city of Tianjin , and have a springier ...
The world of Asian noodles is expansive—there are rice noodles and wheat noodles; flat, wide and round noodles; and noodles made from root vegetables, just to name a few. Whether you’re ...
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips
The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the town of Shahe in Guangzhou. It is a wide, flat noodle that is cut into shape . [2] The most common methods of cooking hor fun are in soup or stir fried.
Kalguksu (칼국수): knife-cut Korean noodles; Lamian (拉麵): hand-pulled Chinese noodles; Mee pok (麪薄): flat, yellow Chinese noodles, common in Southeast Asia; Long Pasta: Italian noodles typically made from durum wheat (semolina) Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian and Afghani cuisine
Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler.