What’s in a noodle?

Noodles are the soul of Chinese food, reflecting China’s beginnings, its history, and its people’s work ethic. Since the first recorded mention of them during the Eastern Han Dynasty (25-220 CE), noodles have evolved into an essential part of not only Chinese, but Asian cuisine.

However, as with all Chinese foods, noodles vary by region, made according to the ingredients available. This brief guide aims to help you distinguish among the various kinds of Chinese noodles.

Wheat

Wheat noodles originated in North China, where the Loess Plateau of the Yellow River has supported wheat agriculture for thousands of years. In fact, noodles have been made the same way in China for millennia: boiling water is added to flour; after five minutes, cool water is added to the mixture, allowing the dough to congeal and become more malleable. Regardless of the grain used, the dough is then either cut, extruded, peeled, pulled, or kneaded to form noodles.

There are nearly a dozen types of wheat noodles, but the most famous are cold noodles (冷面), la mian (拉面), dao xiao mian (刀削面), and thick noodles (棍棍面). As the name implies, cold noodles are served cold, and are usually accompanied by cucumbers and chili oil or peanut oil. La mian are the famous hand-pulled noodles often featured in documentaries about China; they are widespread across Asia and are often considered the noodle from which ramen was created. Dao xiao mian are short and flat noodles cut and peeled from a larger, firmer chunk of dough. Finally, thick noodles are exactly what the name implies; they were also the inspiration for the Japanese udon noodle.

Rice

Rice noodles (米粉) are more prevalent in South China, due to the south’s subtropical climate, conducive to rice agriculture. Unlike wheat noodles, rice noodles are somewhat complicated to make: first, they must be crafted into noodles from a rice paste consisting of rice and water; then, they must be steamed; after being steamed, they can finally be cut and sliced into long, thin strands.

The most popular rice noodles are chow fun (炒粉), mi xian (米线), and vermicelli (米粉). Wide and flat, Chow fun is widely used in southern cooking, particularly in stir fry and street food. Meanwhile, Mi xian, which originates from Yunnan province, is characterized by its white color and aromatic smell, caused by its unique fermentation process.

Miscellaneous

Noodles can also be made from other starches, including potatoes and mung beans (绿豆). Indeed, sweet potato starch is often used to make delicious clear noodles in North China, while Mung beans are used to make wide, clear noodles, as well as thin noodles commonly called Mung Bean noodles (绿豆粉). Moreover, one of the most famous dishes in northwest China, known locally as liang pi (凉皮), is made with noodles created from wheat starch leftover from gluten.

Throughout China, and all across Asia, noodles are consumed by the bowlful everyday. No matter the noodle, it is hard to find a noodle dish in China that doesn’t delight. Fortunately, Chinese noodles have become popular all over the world, and are widely available in nearly every country.