Ingredient

Bookmark and Share

These delicate noodles are mostly used in soups. They're available fresh, dried, or frozen, and they come in various sizes, some as thin as vermicelli, others as thick and wide as fettuccine. Before using, the Chinese boil the noodles (about 3-4 minutes for fresh, 5-10 for dried) and then rinse them in cold water.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Chinese wheat noodles
  • Chinese wheat starch noodles

Substitutes

Chinese egg noodles (not as delicate) OR Japanese noodles (These usually cook faster than Chinese noodles. Don't stir-fry udon noodles--they're too soft.) OR crispy chow mein noodles (Americans often use these to make chow mein.) OR pasta rods (starchier) OR pasta ribbons (starchier) OR wonton noodles OR ramen OR rice
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate