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  2. Chinese noodles - Wikipedia

    en.wikipedia.org/wiki/Chinese_noodles

    Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn ( simplified Chinese : 面 ; traditional Chinese : 麵 ; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour , while fěn ( 粉 ) or "fun" refers to ...

  3. Noodle - Wikipedia

    en.wikipedia.org/wiki/Noodle

    Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine.

  4. Cellophane noodles - Wikipedia

    en.wikipedia.org/wiki/Cellophane_noodles

    They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin xìfěn (Chinese: 細 粉; lit. 'slender noodle', though the name fánsī (粉絲) is the term most often used in Cantonese. In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots.

  5. Vietnamese noodles - Wikipedia

    en.wikipedia.org/wiki/Vietnamese_noodles

    Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon; Miến – cellophane clear glass noodle. Slightly chewy, thin, and cylindrical

  6. Rice noodles - Wikipedia

    en.wikipedia.org/wiki/Rice_noodles

    Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available ...

  7. Sōmen - Wikipedia

    en.wikipedia.org/wiki/Sōmen

    The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut. In Japan, sōmen is usually served cold with a light dipping sauce called tsuyu.

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  9. Mie jawa - Wikipedia

    en.wikipedia.org/wiki/Mie_Jawa

    Bakmi jawa vendor, cooking the noodles using charcoal-fuelled earthenware stove. In Indonesia the term bakmi jawa or mie jawa is simply means "Javanese noodles", and there are multiple variants exist in the country. In Indonesia there are three major variants of Javanese noodles, which differ according to its moist content. Mie godhog jawa