For many people, chow-mein is about as far as their knowledge goes of Asian noodles. Noodles are a major part of the Chinese diet, and is almost eaten as much as rice. They are always served seasoned and with accompaniments, unlike rice, which is commonly served simply steamed. Like pasta, they come in different sizes and types. They are usually either rice based or wheat based. When they are rice based, they are called Fun, and when they are wheat based, they are called Mein. Here are the most popular noodles in Chinese cuisine.
Ho Fun
In soups or in stir-fries, these thick rice noodles are very soft, and the quality is measured by their smoothness, or fine texture. This type of noodle is most commonly stir-fried in a black bean sauce with sliced beef. Another popular dish made with this type of noodle is in soup or broth with meatballs or fish balls. This is also the type of noodle that is used in Pho, or Vietnamese noodle soups.
Vermicelli
Vermicelli is a thin rice noodle that this even thinner than angel hair pasta. There are many uses for this noodle, the most popular being stir-fried Singapore style or in soup with duck meat and preserved vegetables.
Thick Noodle
This is a wheat based noodle that has the thickness similar to the Japanese udon, and is typically used in Shanghai style stir-fried noodles, cooked with soy sauce, onions, meat, and shrimp.
Won-ton Noodle or Thick Noodle
A common Cantonese noodle, that is a staple in Hong Kong street cuisine, it is typically paired with wontons in a simple chicken broth and scallions, although it can also be cooked with oyster sauce and scallions. These noodles are made with lye-water, and must be blanched sufficiently before preparing with other ingredients.
E-fu Noodle
Looks like a giant rice cake, this wheat noodle are fried and shaped into a thick disc before packaging. Because of the processing, they are quite oily and needs to be briefly blanched before adding other ingredients. They are usually stir-fried or cooked in a thick sauce.
Hand-pulled Noodles
These are fresh noodles that are made by kneading a wheat-based dough, and then pulled and folded repeatedly to create long thin strands. It is also the original form of Ramen, which is derived from the name Lamein, where La is the word for pull, and Mein means noodles. This type of noodle is almost always served in a soup, usually beef broth, with beef brisket and bok-choy on top.
