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Dried – Fresh noodle strands are dried by sunlight or in a controlled chamber; Boiled – Fresh noodle strands are either parboiled or fully cooked. After parboiling, Chinese noodles are rinsed in cold water, drained and covered with 1–2% vegetable oil to prevent sticking;
Hot dry noodles (right), doupi (left), and jiuniang (sweet rice wine). Wuhan breakfast. Hot dry noodles (simplified Chinese: 热干面; traditional Chinese: 熱乾麵; pinyin: règānmiàn), known in Chinese as reganmian, [1] is a traditional dish of Wuhan, the capital of Hubei province in central China. [2]
Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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.
As the Traditional Chinese culinary texts, such as shícì (Chinese: 食次), refer to rice noodles as "càn" (Chinese: 粲). They are commonly called "sour pulp rice noodles" (Chinese: 酸浆米线), "sour noodles" (Chinese: 酸粉), "dry rice noodles" (Chinese: 干米线), and "rice noodles"(Chinese: 米粉). Rich in carbohydrates, vitamins ...