Tainan Noodles Recipe (4-Ingredients Asian Noodles) (2024)

FAQs

What ingredients are Asian noodles usually made from? ›

Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.

Noodle Ingredients: Wheat Flour, Water, Salt. Sauce Packet Ingredients: Soy Sauce (Water, Sugar, Salt, Soybean, Wheat, Caramel Color, Yeast Extract, Malic Acid), White Sesame Oil (Soybean Oil, Sesame Oil).

Asian noodles can be made with rice, yam, and mung bean in addition to wheat flour, and even that wheat is a different variety than the durum wheat used in pasta. All of these differences in texture and flavor mean you usually can't substitute an Italian pasta for an Asian noodle.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.

Despite their differences, chow mein and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with egg added. While lo mein requires fresh egg noodles, chow mein can be made with either fresh or dried egg noodles.

Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used.

Ta-a mi (Chinese: 擔仔麵; pinyin: dànzǎimiàn; Pe̍h-ōe-jī: tàⁿ-á-mī; lit. 'shoulder pole noodle'), also known as Ta-a noodles or danzai noodles, is a type of snack found in Tainan, Taiwan. Also known as "Slack Season Ta-a Noodles", they originated in Tainan (in southern Taiwan), about 130 years ago.

Black vinegar is used like soy sauce in vast regions of China. It's used as a dipping sauce, to flavour stir fry, soup and stew. When consumed, vinegar helps to break down starchy food such as noodles, wheat buns and white rice.

Types of Japanese noodles. Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and kansui, a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period.

Vermicelli. While “vermicelli” is a term used to describe thin noodles across various global cuisines, rice vermicelli specifically (also called rice sticks) is a favorite in East and Southeast Asian cooking. The noodles are pale white, nearly translucent, and are most commonly sold dried in folded, crunchy bunches.

What is the difference between Chinese noodles and lo mein noodles? ›

Chow mein: thin, dried noodles that are parboiled for 5-6 minutes, and fried alongside veggies and meat. Lo mein: fat, chewy noodles that are boiled for a few minutes, then added to stir-fry after veggies and meat is cooked.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

Its main ingredients are typically flour, starch, water, salt, and/or a salt substitute known as kansui, a type of alkaline mineral water that contains sodium carbonate and usually potassium carbonate. Palm oil is also a common ingredient in instant noodles as instant noodles were originally produced by flash frying.

Types of Japanese noodles. Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and kansui, a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period.

Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses.

"thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter, used in Shanghai fried noodles. The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline.