Chewy noodles are a popular staple in Chinese cuisine. They come in many different shapes and sizes, with unique textures that make them perfect for soaking up sauces and broths. Some of the most common types of chewy Chinese noodles include lo mein, chow mein, lamian, and ramen. But what exactly are these noodles called and what makes them so delightfully chewy? Keep reading to learn more about the names and characteristics of chewy Chinese noodle varieties.
Ramen
Ramen originally came from China, where it is called lamian (拉面). The word “lamian” literally means “pulled noodles”, which refers to the way the noodles are made. Fresh ramen noodles are pulled and stretched by hand to create their unique chewy texture.
When Chinese immigrants brought lamian to Japan in the 19th century, the Japanese began calling it “ramen”, their pronunciation of the Chinese characters 拉面. Over time, ramen evolved into its own distinctive Japanese noodle soup dish. But the chewy noodles used in ramen retain their Chinese lamian origins.
Both fresh and dried ramen noodles have a delightfully springy, chewy texture when cooked. This texture comes from the addition of alkalinizing agents like kansui (枧水) to the noodle dough. Kansui helps give the noodles their yellowish hue and firm bite. Ramen noodles are typically served in a meat or fish-based broth and often topped with ingredients like pork, egg, and scallions.
Lo Mein
The Chinese name for lo mein is 撈麵 (lāo miàn), meaning “stirred noodles.” Lo mein noodles are made from wheat flour and egg, giving them a supple, chewy texture and rich golden color.
After being boiled briefly, lo mein noodles are tossed in a wok while being stirred continuously. This stirring action, along with the noodles’ inherent elasticity, is what gives lo mein its signature chewiness. The cooked noodles are tossed with small amounts of oil, soy sauce, and other seasonings and ingredients like meat, seafood, or vegetables.
Common variations of lo mein include shrimp lo mein, chicken lo mein, beef lo mein, and vegetarian lo mein. The endless possibilities of ingredients make lo mein a very versatile noodle dish.
Chow Mein
Chow mein translates to “stir-fried noodles” in Chinese. The name is composed of two words:
– Chow (炒) – meaning “stir-fried” or “sautéed”
– Mein (麵) – meaning “noodles”
Like lo mein, chow mein uses boiled, chewy wheat flour noodles. But instead of just tossing the noodles in sauce and ingredients, chow mein noodles are stir-fried to create lightly crisped edges.
The high heat of a wok tosses and tumbles the noodles, coating them with oil and allowing small sections to crisp up. This contrast of tender, chewy interiors and crunchy, golden edges gives chow mein its distinctive texture. Chow mein often contains vegetables and protein sources like chicken, beef, shrimp, or tofu.
Lamian
Lamian (拉麵) are fresh hand-pulled noodles that are quintessentially Chinese. As mentioned, lamian is the Chinese name for ramen-style noodles. But in China, lamian refers specifically to fresh noodles rather than dried ones.
To make lamian, a dough of wheat flour, salt, and water is repeatedly stretched and folded by hand. This kneading action aligns the gluten strands in the dough, creating a smooth, elastic texture. Lamian noodles are then pulled into long strips that are boiled briefly before being served.
The hand-pulling technique gives fresh lamian noodles a deliciously chewy, springy quality that canned or dried noodles cannot replicate. Lamian noodles are served in soups, stir-fries, and noodle dishes across all regions of China. Some popular lamian dishes are beef lamian and knife-cut noodle soup.
Udon
While not Chinese in origin, thick, chewy udon noodles are used in some Chinese noodle dishes. Udon originated in Japan, but these wheat flour noodles have been incorporated into Chinese cuisine in regions like Hong Kong.
Fresh udon noodles are made using a process similar to lamian, kneading and pulling the dough to develop gluten. The dough typically contains a smaller ratio of water compared to lamian dough. This gives udon noodles an especially dense, chewy texture.
When boiled, fresh udon noodles have a delightfully soft, jelly-like bounce. The cooked noodles soak up broths and sauces deliciously. Udon noodles can be found in some wonton noodle soup recipes or Chinese noodle stir-fry dishes along with other usual Chinese noodles.
Rice Noodles
Though not technically “chewy”, soft, slippery rice noodles are another important noodle variety in Chinese cuisine. Known as fěn (粉), miàn (麵), or hé fěn (河粉) in Chinese, these transparent noodles provide a unique tender, smooth texture.
Rice noodles are made from rice flour and water. Versions like pad thai noodles may also contain tapioca flour. The noodles are either steamed or boiled briefly to cook them just enough to separate into strands. When fully cooked in dishes, rice noodles have a soft but slightly resilient bite.
Popular Chinese rice noodles dishes include beef ho fun (flat rice noodles), Singapore noodles, and ant salad (glass noodles). The noodles also absorb flavors readily but hold their shape well when mixed with sauces.
Characteristics of Chewy Chinese Noodles
From ramen to rice noodles, Chinese noodles come in all different sizes and textures. But many share some common characteristics and preparation methods that give them their satisfying mouthfeel and chew:
Ingredients: Wheat flour and water are the basic ingredients for chewy Chinese noodles. Some types also contain eggs or alkalizing agents to modify the texture and color. Rice noodles use a rice flour base instead.
Kneading method: Many chewy noodles are developed through extensive kneading, folding, and pulling. This strengthens gluten strands in the dough, creating a springy texture.
Boiling: Chewy Chinese noodles are typically boiled briefly before finishing cooking in other ways. This fully hydrates and cooks the noodles while retaining their elasticity.
Tossing/stir-frying: Lo mein, chow mein, and other stir-fried noodles are tossed vigorously to separate and coat the noodles, enhancing their chewiness.
Serving methods: Sauces, broths, and other ingredients allow the boiled noodles to absorb flavors while highlighting their enjoyable chewy quality.
The Ideal Chewiness of Chinese Noodles
When describing Chinese noodles, the Chinese word “Q” (Q弹) is used to depict the desirable, elastic chewiness and bounce of properly-made noodles. Good Q is essential to many Chinese noodle dishes.
The Q factor relates to how the noodles are made. Noodles with superior chewiness have been kneaded and developed to align the gluten strands and achieve the perfect firm yet springy texture. Proper cooking also enhances Q, boiling the noodles just long enough to achieve irresistible chewiness without getting mushy.
High-quality noodles enhance any dish, while low-quality noodles ruin the dining experience. That’s why choosing noodles with the right amount of Q is so important. The ideal level of chewiness should make the noodles enjoyable to eat while also allowing them to pair well with other ingredients and soak up sauces. Finding this perfect balance is the mark of great Chinese noodles.
Using Chinese Noodle Names
Understanding the Chinese names for popular noodles can help you purchase, order, and enjoy the right noodle texture for your dish. Here are some tips for using Chinese noodle names:
– When buying fresh noodles, look for the names “lamian” for wheat noodles or “udon” for thick, chewy noodles. “Rice noodles” indicates soft rice-flour noodles.
– At a restaurant, you can ask if a dish comes with lamian, lo mein, or other kinds of noodles to understand the texture.
– For recipes, check if specific noodles like chow mein or mei fun (rice vermicelli) are used, and purchase those for best results.
– Try browsing Chinese grocery aisles for new noodle varieties using their Chinese names and identify the texture.
– When making homemade noodles, use Chinese noodle names to search for and follow authentic recipes.
Knowing the Chinese names for popular noodles can unlock a whole new world of noodle textures and dishes!
Chewy Noodle Dish Recipes
To highlight the deliciousness of chewy Chinese noodles, here are some popular Chinese noodle dish recipes to try using different noodle types:
Beef Lamian Soup
Noodles: Fresh lamian wheat noodles
Other ingredients:
– Beef slices
– Chinese cabbage
– Scallions
– Fresh ginger
– Beef broth
– Soy sauce
– Chili oil
Instructions:
1. Boil lamian noodles for 1-2 minutes until chewy. Rinse in cold water and set aside.
2. Simmer beef slices 15 minutes in beef broth with ginger and soy sauce.
3. Add cabbage and scallions and cook 2 more minutes.
4. Divide noodles and beef between bowls. Ladle over broth.
5. Garnish with chili oil and extra scallions. Enjoy the chewy lamian noodles!
Shrimp Lo Mein
Noodles: Fresh or dried lo mein egg noodles
Other ingredients:
– Shrimp
– Carrots
– Cabbage
– Scallions
– Soy sauce
– Oyster sauce
– Shaoxing wine
– Toasted sesame oil
– Chicken broth
Instructions:
1. Boil lo mein noodles briefly to separate and cook. Rinse in cold water.
2. Stir-fry shrimp and vegetables in oil over high heat.
3. Add noodles back to wok and toss thoroughly with soy sauce, oyster sauce, and wine.
4. Add some broth and keep tossing noodles to evenly coat and absorb flavor.
5. Serve lo mein topped with extra scallions and sesame oil.
Singapore Noodles
Noodles: Rice vermicelli noodles
Other ingredients:
– Shrimp
– Pork
– Egg
– Bean sprouts
– Red bell pepper
– Fish sauce
– Soy sauce
– Oyster sauce
– Yellow curry powder
– Chili garlic sauce
Instructions:
1. Soak rice vermicelli noodles in hot water until softened. Drain.
2. Stir-fry shrimp, pork, vegetables and seasonings over high heat.
3. Mix in soaked noodles and continue to fry 2-3 minutes.
4. Push noodles to side of wok and scramble an egg. Mix everything together.
5. Plate singapore noodles garnished with chili garlic sauce. Enjoy the contrast of soft noodles and crunchy vegetables!
Key Takeaways on Chewy Chinese Noodles
– Many popular chewy Chinese noodles include lamian, lo mein, chow mein, and udon. Rice noodles provide a softer contrast.
– Noodle chewiness comes from gluten development through kneading and pulling, and how they’re boiled and tossed while cooking.
– Using the right Chinese noodle names can help you identify texture and order or purchase noodles.
– Trying classic noodle dishes at home highlights the delicious chewiness of lamian, mein, and rice noodles.
With this guide, you now have a better understanding of the different types of chewy and slippery Chinese noodles, what gives them their unique textures, and how to cook popular noodle dishes to enjoy that satisfying mouthfeel. So grab a pair of chopsticks and start slurping up some spectacularly chewy noodles!