Wheat Noodles

Chinese noodles, also known as mien, fall into three main categories.  The most common being wheat flour noodles, which can be made with or without eggs.  Although  today wheat flour noodles are eaten and enjoyed all over China, they originated in the north, where wheat is a staple crop.  Depending on the other  ingredients,  wheat noodles can be white or yellow, thin as spaghetti or thick as fettucine, stiff or extremely elasticicated.

 Rice Noodles

Rice Noodles are made from Rice Flour, water, and salt, rice noodles can also be thick or very thin, thin rice noodles almost resemble long strings of coconut.  The same goes for rice sticks. There are also rice paper wrappers which come in either circular or triangular shape.

Cellophane Noodles

Cellophane noodles are clear noodles made from ground mung bean paste.

In China, making "hand-pulled" noodles is an art form involving holding the stretched out paste in both hands and whirling it around several times. Afterwards the paste is laid out on a board and folded and refolded again and again.  Eventually the paste is transformed into long, thin, noodles.  Although In China it is still possible to watch the vendors make hand-pulled noodles, today most noodles are made by machine.

 Noodles are eaten hot or cold, steamed, stir-

fried, deep-fried, boiled, or served in a soup. For the nutritionally-inclined, noodles are an excellent source of protein. Besides being low in calories, they are extremely high in complex carbohydrates.

Ways of eating noodles

The difference between lo mein and chow mein noodles is not in the type of noodles but the way that are prepared. Chow mein noodles are stir fried and served over ingredients that have been prepared separately.

Lo Mein noodles are tossed together with the ingredients and cooked together, thus soaking up most of the flavor of the sauce.

Most of these dishes are served in the majority of Chinese Restaurants.

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