TABLE OF CONTENTS
Best Eastern Chinese Noodles Types
Longkou cellophane noodles are translucent, odourless and colourless noodles made from green beans and peas in the cities of Longkou, Zhaoyuan, Penglai, Laiyang and Laizhou in Northern Shandong Province in East China. The production of Longkou cellophane noodles involves a process of extracting starch from mung beans, shaping the starch into noodles, and then drying them.
The noodles do not stick to each other when cooked and are characterised by their high starch content and high flexibility. Every noodle piece made from the bean threads is of the same thickness. Commonly used in stir-fries, they are slippery and almost weightless on the tongue, with just about two minutes needed to absorb the hearty flavours of soups and sauces.
Misua are extremely thin wheat noodles originating from Fujian in China. The noodles cook very quickly, so they are sometimes added to the soup that has already been removed from the heat source. Misua noodles are a highly versatile ingredient, so they can be served as a side dish, fried with mushrooms, tofu, and vegetables, or used in salads and soups.
Some of the most popular dishes with misua noodles include noodle and meatball soup and seafood noodle stew. These noodles are also very popular in Taiwan, Singapore, and the Philippines. Misua symbolizes long life, so the noodles are regarded as a traditional birthday food in China.
Mung bean sheets are Chinese noodles produced with the starchy flour of the mung bean legume. Even though their transparent and gelatinous texture resembles that of cellophane noodles, they are formed into wide, flat and thin sheets which are usually cut into strips and incorporated in numerous Asian dishes.
With their neutral taste, they are easily combined with an array of ingredients and are a perfect addition to various hot or cold stews, stir-fries, and salads.
Cumian are thick Chinese wheat noodles similar to the famous Japanese udon. Prepared with wheat flour and water, they are characterized by their springy texture and a thick, round form. Usually associated with Shanghai, they are the staple noodles used in many street food delicacies such as various stir-fry dishes prepared with sliced pork and vegetables.
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