Ken Hom

Wheat-Flour Noodles

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
Many types of Chinese pasta are available, both fresh and dried, in a great range of sizes and thicknesses. Their variety is comparable to that of Italian pasta.

There are also a multiple of noodles made from rice flour. Rice sticks which come dry are treated in the same manner as transparent noodles and fresh rice noodles which are often found in Chinese markets and in tea houses. Rice flour is also commonly used to make desserts; it is flour ground from raw rice.

Cooked noodles can be used simply as a garnish for broth. Boiled or crisped by pan-frying, they serve as a bed for other dishes or sauces. They can also be stir-fried with poultry, meat, seafood, and/or vegetables to become part of a main dish themselves.