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North American Chinese style wheat noodles similar to spaghetti; sold in Canada and the United States Lo mein: 捞面 撈麵 lāo miàn: laau4min6; lou1 min6: lo mi Egg noodles that are stir fried with sliced vegetables, meats or other seasonings Misua: 面线 麵線 miàn xiàn: min6sin3: mī-sòaⁿ: Thin, salted wheat noodles (1 mm diameter).
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.
Bakmi: Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn.
Thin noodles are generally made with eggs.. A well-known variety of thin noodles is called cyun daan min [] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
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.
Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. [1] Wonton noodles were given their name, húntún ( Chinese : 餛飩 ; Jyutping : wan4 tan1 ), in the Tang Dynasty (618-907 CE). [ 2 ]
It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. [8] The lye-soaked noodles add a distinct aftertaste to the ...