Wheat & Noodles

When I was young I thought only Westerners ate wheat (cereals etc). But a lot of noodles are actually made of refined wheat. Of course people will tell you that you are better of eating unrefined wheat bla!bla!bla!


Udon = Japanese thick noodles Udon noodles are white, Japanese wheat flour noodles, that are round or flat.


Chinese Wheat noodles= Chinese wheat starch noodles Made from strong plain wheat flour and water. These delicate noodles are mostly used in soups.


Chow mein noodles These egg and wheat flour noodles are used to make chow mein, in which the cooked noodles are formed in to a pancake and fried on both side.



Miswa = misua These wheat noodles are very slender. The dried noodles can be deep-fried to make a crunchy nest, or boiled for 2-3 minutes to make a salad, or added directly to soup.

Pancit Canton = flour sticks = pancit mian These dried yellow noodles are used to make a dish called pancit. They're made with wheat flour, coconut oil, and yellow food coloring.

Shanghai noodles Shanghai noodles are fresh, white wheat flour noodles that need to be cooked in boiling water before use.



Hokkien noodles Hokkien noodles are egg and wheat-flour noodles that have been cooked and lightly oiled before before packaging. They need no preparation before use - simply stir-fry or add to soup or salads.

Of course there are other noodles like wanton mee that is made from eggs etc, etc.