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Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varieties made from sweet potato starch are called fentiao or hongshufen.
Thin noodles: 幼面 幼麵 yòu miàn: jau3min6: iù-mī Thin lye-water noodles; one of the most common Cantonese noodles Mee pok: 麵薄: miàn báo: min6bok6 mī-po̍k: Flat egg or lye-water noodles. Similar to tagliatelle: Yi mein: 伊麵 伊府麵: yī miàn; yī fǔ miàn ji1min6; ji1fu2 min6 i-mī i-hú-mī
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 or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or ...
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. ...
Thin noodles are generally made with eggs. A well-known variety of thin noodles is called cyun daan min [ yue ] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia , in regions with sizable Chinese populations.
Shirataki noodles (top) and other ingredients in a donabe. The word shirataki means "white waterfall", referring to the white appearance of the noodles. Shirataki is also called yam noodles or devil's tongue noodles, referring to the English names of the konjac plant. [2]: 157–12 .