Info of Noodles

Rice Vermicelli

Thin Noodle made from rice and often called rice stick. It is made with a special process that ensures it is non-sticky. Whether you are going to stir fry or cook with soup, simmer with tab water for ~30 mins before cooking as it sold in dry form. However, it can be deep fried without soaking for crunchy addition to garnish some Chinese dishes. 

Cellophane Noodle

Thin translucent noodle made by starch. Known as bean threat noodle, glass noodle or mug bean noodle. Sold in dried form and usually in round shape. It turns transparent when it is cooked and acquire any sauce which added to them. Their absorbent quality can also soak up oil, so handle properly while cook them in the frying pan. Similar to rice vermicelli which have to simmer 20-30 mins before cooking. 

Misua

Misua is a salted noodle made from wheat flour. Slightly thinner than rice vermicelli. They soften easily in hot water. Hence, instead of heavily cook them in the boiling water, soften them in them within a dish. Slightly rinse with tab water or soak for ~1min before cooking. 

Wonton Noodle

Made from wheat flour and egg. It comes in bundle and need to loosen it up before adding into the boiling water. 

Ban Mian 

Noodle made of blend of egg, flour, salt and water that is kneaded and form into noodles. People cut the noodle into straight strands by using a wooden block as a ruler. However, in more commercial setting,it is mainly made by using pasta maker which usually cut into wide, rectangular shapes. 

Instant Noodle

Dry noodle fused with oil which often sold with packets of flavouring including seasoning oil which usually eaten after being cooked or soaked in boiling water. They are convenient to consume as they ease and greatly shorten the preparation time of cooking noodle. Moreover they are tasty easily stored.

Yellow Noodle

Made from mixing wheat with lye water. Often sold in quite a big pack and comes in precooked-state. It has the salty flavour and generally coated with oil. It is less elastic compared to majority of noodles.

Yee Mee

Deep fried noodle resembles instant noodle which made from egg and wheat flour. Come in dry form and known for their chewy characteristic and golden colour. Need to soften by boiling water and cook it accordingly then. Also known as yee fu mee or yi mein.




Silver Needle Noodle

Made from ground rice flour with cornstarch added to reduce breakage during frying. Known as in lou shu fan (rat noodle) as well due to resembles of rat tail. It is smooth, slippery ans transparent after cook.