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  2. Frozen noodles - Wikipedia

    en.wikipedia.org/wiki/Frozen_noodles

    Chilled or frozen applications are applied to udon and Chinese-style noodles. [1] For either type, the idea is that just 20–60 seconds of immersion in boiling water is necessary to reach a ready-to-eat state. Frozen noodles typically take less than two minutes to thaw and cook when placed in boiling water. [2]

  3. The Chinese Way to Make Fried Rice 10x Better - AOL

    www.aol.com/chinese-way-fried-rice-10x-230000166...

    To make it, you'll need rice, eggs, salt, sugar, oil, garlic, scallions, frozen peas, soy sauce, fish sauce, sesame oil, chicken bouillon powder and ground white pepper. Related: The Chef-Approved ...

  4. Narutomaki - Wikipedia

    en.wikipedia.org/wiki/Narutomaki

    Narutomaki has its own Unicode emoji: 🍥 (U+1F365) The word is also used as a slang term for the at sign "@". [2] See also. Food portal; References

  5. Chinese noodles - Wikipedia

    en.wikipedia.org/wiki/Chinese_noodles

    Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh. Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough, and therefore do not require the addition of salt to the liquid in which they are boiled.

  6. Rice flour - Wikipedia

    en.wikipedia.org/wiki/Rice_flour

    Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]

  7. 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 ...

  8. Liangpi - Wikipedia

    en.wikipedia.org/wiki/Liangpi

    Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. 'cold skin noodles') is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province , [ 1 ] but has now spread throughout China.

  9. Kamaboko - Wikipedia

    en.wikipedia.org/wiki/Kamaboko

    Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. [citation needed] A model of a 12th-century meal including the earliest known example of kamaboko.