All About Chinese Noodles
INSTRUCTIONS
Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak in hot water first before using, but not before frying. Do not boil. Good in soups and stir-fries.
Rice flour noodles: Aka Mai fun (like angel hair pasta). Good for stir-frying.
Chow fun: lg noodles; toss with vegetables and meat.
Dried noodles: Aka Rice sticks. Don't boil before using.
Thin- soak in warm water to soften; thick- cover with boiling water, let stand to soften. In hot oil these are the noodles that will puff up.
Wheat Noodles: Fresh-- Cantonese style, aka regular mein or lo mein noodles (will say so on package), can be thick or thin. Cook to taste, 4 minutes or so in boiling water to soften.
Do not cook Chinese noodles al dente; they must be soft.
Contributor: TASTE, TVFN