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| Type | Chinese noodles |
|---|---|
| Place of origin | Hong Kong |
| Region or state | Hong Kong |
| Serving temperature | Hot |
| Main ingredients | Wheat flour, tapioca flour, salt, potassium carbonate, water |
| Saang mein | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 生麵 | ||||||||||||||
| Simplified Chinese | 生面 | ||||||||||||||
| Literal meaning | raw noodle | ||||||||||||||
| |||||||||||||||
Saang mein is a type of Chinese noodle found in Hong Kong. It is often available in overseas Chinatowns.
It is made of wheat flour,tapioca flour,salt,potassium carbonate,and water. [1]
Saang mein can be cooked quickly similarly to ramen noodles. It is known for a more smooth and soapy texture. It can be eaten plain or with additional sesame oil. Vegetables such as kai-lan can be added. The noodle does have a wheat taste. It is served hot.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs,and formed into sheets or other shapes,then cooked by boiling or baking. Pasta was traditionally only made with durum,although the definition has been expanded to include alternatives for a gluten-free diet,such as rice flour,or legumes such as beans or lentils. While Asian noodles are believed to have originated in China,pasta is believed to have independently originated in Italy and is a staple food of Italian cuisine,with evidence of Etruscans making pasta as early as 400 BCE in Italy.
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 either those derived from Chinese cuisine or Italian cuisine.
Chinese noodles vary widely according to the region of production,ingredients,shape or width,and manner of preparation. Noodles were invented in China,and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China,and other countries with sizable overseas Chinese populations.
Yakisoba,is a Japanese noodle stir-fried dish. Usually,soba noodles are made from buckwheat flour,but soba in yakisoba are Chinese-style noodles made from wheat flour,typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s.
Pancit,also spelled pansít,is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit,often named based on the noodles used,method of cooking,place of origin,equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi,which adds a citrusy flavor profile.
Banmian or pan mee is a popular Chinese noodle dish,consisting of handmade noodles served in soup. Other types of handmade noodles include youmian,or mee hoon kueh.
Lo mein 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.
Fried noodles are common throughout East Asia,Southeast Asia and South Asia. Many varieties,cooking styles,and ingredients exist.
Lamian is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting,stretching and folding the dough into strands,using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded.
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough,which is then fried and dried into flat patty-like dried bricks.
Shrimp roe noodles or shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.
Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine.
Korean noodles are noodles or noodle dishes in Korean cuisine,and are collectively referred to as guksu in native Korean or myeon in hanja character. Preparations with noodles are relatively simple and dates back to around 6000 BCE to 5000 BCE in Asia. In Korea,traditional noodle dishes are onmyeon,called guksu jangguk,naengmyeon,bibim guksu,kalguksu,kongguksu among others. In royal court,baekmyeon consisting of buckwheat noodles and pheasant broth,was regarded as the top quality noodle dish. Naengmyeon,with a cold soup mixed with dongchimi and beef brisk broth,was eaten in court during summer.
Ximian are a variety of Chinese noodle widely used in Southern China,especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the dishes of Shanghai,Malaysia,and Singapore. Youmian is also used in some dishes in overseas Chinese communities.
Cumian are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style,thick in diameter,used in Shanghai fried noodles. The other type is Hong Kong style,flat and wide,sometimes yellow-alkaline. The flat cumian is a popular option in Hong Kong's cart noodles.
Instant noodles,or instant ramen,is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles,and this is still the main method used in Asian countries;air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen,a Japanese adaptation of Chinese noodle soup,is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products.
Cart noodle is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts,using carts. Many street vendors have vanished but the name and style of noodle endures as a cultural icon.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name,húntún,in the Tang Dynasty. The dish is popular in Southern China,Hong Kong,Indonesia,Malaysia,Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth,garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan,also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns,chicken or pork,and spring onions,with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra,West Kalimantan and South Sulawesi,wonton noodles are called mie pangsit.
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