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Egg noodles are made of a mixture of egg and flour. Youmian or thin noodles: Asian egg noodles common throughout China and Southeast Asia [27] Lokshen: wide egg noodles used in Eastern European Jewish cuisine [28] Kesme or erişte: Turkic egg noodles [29] Spätzle: Egg noodle generally associated with the southern German states of Baden ...
Spätzle ([ˈʃpɛtslə] ⓘ) or Knöpfle, called nokedli in Hungarian, are a type of Central European egg noodle typically served as a side for meat dishes with sauce. . Commonly associated with Swabia and Alsace, [1] it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South T
Flat egg or lye-water noodles. Similar to tagliatelle: Yi mein: 伊麵 伊府麵: yī miàn; yī fǔ miàn ji1min6; ji1fu2 min6 i-mī i-hú-mī Fried, chewy noodles made from wheat flour and egg or lye-water Shrimp roe noodles: 蝦子麵: xiā zǐ miàn: haa1zi2 min6: hê-tsí-mī Made of wheat flour, lye-water, and roe, which show up as black ...
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
Egg noodles and rice noodles Egg noodles or fat yellow noodles Fat yellow noodles No dark soy sauce used: Dark soy sauce is used Egg, prawn, squid, fish cake and pork, often with lard, limes and sambal on the side. Prawn is the main ingredient, with slices of chicken or pork, egg, kangkung and sambal added as well.
The history of noodles in China dates back many centuries, and there is evidence that a noodle that is boiled and then fried and served in a soup, similar to Yi noodle, dates to ancient China. [3] According to legend, during the Qing dynasty, a chef put already-cooked egg noodles in to boil.
Tarhonya (Hungarian: [ˈtɒrhoɲɒ]) [1] or tarhoňa (Slovak: [ˈtarɦɔɲa]) is an egg-based noodle, [2] often found in Hungary and Central Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from tarhana or of Persian origin, similar to the Persian tarkhane.