From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with.
If youre new to cooking with fresh Chinese egg noodles, the assortment of varieties can be a little overwhelming. Located in the refrigerated section at most Asian markets, fresh egg noodles are yellow and mainly made with wheat flour and eggs. But just because they look like egg noodles, doesnt mean they are! Some varieties of alkaline noodles have a yellow appearance, while some brands dye their noodles yellow to skimp on the eggs. Make sure you check the label for real eggs when purchasing any of the varieties listed below.
Just like all fresh pasta, fresh Chinese egg noodles should be kept in their original sealed package in the refrigerator until ready to cook, and once opened, will last only a couple of days. Unopened, they should be good for about a week, but remember to check the expiration date!
The most common varieties of fresh egg noodles youll find are wonton noodles, Hong Kong-style (chow mein) noodles, and lo mein noodles. Heres a closer look.
Making chow mein noodles involves using a small amount of oil in a very hot wok to lightly fry the ingredients while stirring briskly. For lo mein, the noodles are already cooked and are simply mixed and tossed with the rest of the ingredients instead of fried.
Wonton Noodles
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Use: In light and delicate broths or simple sauces where the noodle is the star.
This is the kind of thin, springy noodle you find in wonton noodle soup. Its perfect for dishes like this wonton noodle soup with chicken and shiitakes where the broth is light and delicate. Think chicken soups or wonton soups made with a mixture of pork and seafood. Theyre also great in very simple dishes cooked with ginger and scallions or oyster sauce; any dish where the noodle is really the star. Theyre often served by boiling, draining, then drizzling with sizzling oil and topping with a simple sauce.
Wide Wonton Noodles
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Use: In hearty noodle soups, braises, or dishes with heavier, oilier flavors.
Similar to thin wonton noodles but…thicker. I use these noodles for heartier noodle soups, like this Taiwanese beef noodle soup, or other dishes with braised beef and heavier, oilier flavors.
Lo Mein VS Chow Mein!
FAQ
What is the difference between lo mein and chow mein noodles?
What is another name for lo mein noodles?
What are the crunchy Chinese noodles called?
What are the skinny noodles in Chinese food?
How is lo mein different from pan fried noodles?
Different from Pan Fried noodles in history, Lo Mein was told to originate from Cantonese immigrants in the 1940s. Lo Mein noodles are made with wheat flour. In serving Lo Mein, vegetables and protein are allowed to add. The Lo Mein cooking method is different from Pan Fried noodles.
Are ramen noodles gluten free?
Ramen noodles are not gluten free as their main ingredient is wheat flour. The wheat based ramen noodles or refined wheat flour ramen noodles are cut into noodle strips from a dough of wheat. Wheat and its products contain gluten which are not suitable to ingest by individuals who have gluten intolerance. Gluten free ramen are now a days introduced into the market.
What is a lo mein noodle?
Lo mein: fat, chewy noodles that are boiled for a few minutes, then added to stir-fry after veggies and meat is cooked. Hungry For More?
What is the difference between Chow Mein and lo mein?
American Chinese lo mein is a stir fry noodle dish: thick noodles mixed with a soy sauce based sauce and toppings like beef, pork, chicken, or vegetables. Both are delicious! The main difference between lo mein and chow mein are the noodles used. Lo mein noodles are thicker and chewier and chow mein noodles are thinner and crisper.