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Egg Noodles

Made from the same basic ingredients as pasta, egg noodles vary from region to region in flavor, texture, shape and use. The two most common uses of egg noodles are in stir-fries, such as chow mein, and soups, such as won ton mein. Egg noodles are available fresh, frozen and dried. Some noodles are boiled, fried and then dried in single-portion tangles which need to only briefly boiled before using.


Varieties of Noodles

Chow mein, chuck soba, dan mein
Various names for egg noodles. Thickness, consistency and color will vary by manufacturer and ingredients but it is the customer's preference that will dictate which one is the right one to use. Shrimp flavoring is sometimes added to soup noodles, especially for seafood soups, to add flavor.

Shanghai Noodles
These thick and round noodles are used in soups and stir-fries. Their thicker diameter makes them slightly chewy.

Won Ton Noodles
These noodles are made from the same ingredients as won ton wrappers and used primarily in soups. In a pinch, cooks may slice wonton wrappers for fresh noodles.

E-fu Noodles
These noodles come in single portion patties that have been deep-fried and then dried. E-fu noodles are slightly flat in shape and are used in braised dishes, soup and stir-fries.

Languages
  • Chinese
    mein, chow mein
  • Indonesian
    mee
  • Malaysian
    hokken mie
  • English
    won ton noodles
  • Japanese
    chuka soba, ramen

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