Cellophane noodles are made from powdered mung beans. They are dry, hard, white, very fine noodles that look transparent when steamed. Also called bean threads, these Chinese noodles are used in preparing many soups and stir-fried dishes.
Chinese rice noodles are made of rice flour and water. They are tough noodles and must be soaked in hot water before using. This makes this type of Chinese noodle an excellent choice for hearty soups and more substantial stir-fried dishes.
Egg noodles are actually thin, yellow Chinese pasta made with flour, egg, water and salt. Also called "mein", they come in a variety of shapes and can be purchased fresh, frozen or dry. Egg noodles are multipurpose and can be boiled, stir-fried or deep-fried.
As the name suggests, these Chinese noodles are made with wheat flour, water and salt, and should be boiled before using in a recipe. Wheat flour noodles are available in a variety of shapes and can be used in making light soups as well as in many stir-fry dishes.
Although not normally considered a type of Chinese noodle, linguine noodles are frequently used in Chinese cuisine. You can find these long, narrow, flat pasta noodles in many of your favorite Chinese stir-fry recipes.
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