Thin noodles
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| Thin noodles | |||||||||||
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| Traditional Chinese: | 幼麵 | ||||||||||
| Simplified Chinese: | 幼面 | ||||||||||
| Literal meaning: | thin noodle | ||||||||||
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Thin noodles are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the cuisines of Shanghai, Malaysia, and Singapore. Among overseas Chinese communities, thin noodles are also used in some dishes.
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[edit] Production
Thin noodles are generally made of eggs.
[edit] Preparation
Depending on the cuisine style, thin noodles may be boiled with some type of broth or stir fried in a wok.
[edit] Dishes
[edit] Cantonese cuisine
- Wonton noodle
- Lo mein
- Beef ball noodle
- Fish ball noodle
- Fish slice noodle
- Hong Kong pan fried noodle (海鮮炒麵)
[edit] Shanghai cuisine
- Shanghai pan fried noodle
[edit] Varieties
One well known variety of thin noodles is called 全蛋麵 (Cantonese jyutping: cyun4 daan6 min6; Pinyin: quán dàn miàn; translating roughly as "national egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
