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There are over 1,200 types of noodles commonly consumed in China today, [1] with tens of thousands of noodle dish varieties prepared using these types of noodles. [2] Chinese noodles have entered the cuisines of neighboring East Asian countries such as Korea, Japan, and Mongolia, as well as Southeast Asian countries such as Malaysia, Singapore ...
Mi krop (Thai: หมี่กรอบ, pronounced [mìː krɔ̀ːp]), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes from the peel of som sa, a Thai citrus fruit similar to citron. [2]
Chinese noodles are known by a variety of different names, while Italian "noodles" are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes.
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There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Biangbiang noodles
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.
Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. [ 2 ] Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg.
Lai fun – a short and thick variety of Chinese noodles, also referred to as bánh canh by Vietnamese; Nan gyi thoke – thick round rice noodles mixed with specially prepared chicken curry and chili oil. Nan lat – medium thick round rice noodles used in Burma [4] [5] Silver needle noodles – a variety of Chinese noodles. It is short, about ...