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Let’s take a look at different types of noodles used in Chinese cooking. We’re going to link to noodles on Amazon to purchase. We’ve tried to choose noodles you can also find in your local supermarket, otherwise you will be able to find them in an oriental supermarket.
EGG NOODLES
Egg Noodles are the ones most commonly cooked in takeaways, they are normally called ‘chow mein’. They’re pretty versatile to cook and there’s never much trouble with the noodles sticking to the pan. We have a chicken chow mein recipe which uses egg noodles.
Sharwood's Fine Egg Noodles, 375g
HO FUN NOODLES
Ho Fun Noodles are flat white noodles which normally turn brown from soy sauce when cooking. There are ho fun noodles which vary in the width, so you can get really wide flat noodles as well as thinner ones. Can be fried as well as boiled as a noodle soup. We have a beef ho fun recipe for you to try.
Amoy Straight To Wok Ribbon Rice Noodles, 2 x 150g
VERMICELLI NOODLES
Vermicelli Noodles are very thin white noodles, looking like straw. You have to be careful with vermicelli to constantly stir and get underneath the noodles as they like to stick. We think they are really tasty and underrated. Try our chicken vermicelli recipe and see what you think!
Longkou Vermicelli Noodles 50g (pack of 8)
UDON NOODLES
Udon are thick white noodles. Like chow mein they are really versatile and tend not to stick to the wok. They can be boiled in noodle soups or fried.
Amoy Straight to Wok Udon Thick Noodles, 2 x 150g
RAMEN NOODLES
Ramen noodles are generally your ‘instant noodle’ noodles. Tip: Don’t use the powder that comes with the packet as they contain goodness knows what, just make up your own stock with soy sauce, sesame oil, salt, oyster sauce etc. Try our Baked Chicken Ramen Noodle Soup recipe.
Nong Shim Shin Ramyun Noodle - 20 Packets
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