Published 1982
(新鮮蛋麵 mandarin: hseen-hsyen-don-myen; Cantonese: san-seen-dan-meen) Fresh Chinese egg noodles are a wheat and egg-based noodle typically dusted with cornstarch as opposed to flour during processing, giving them a lightness and a silken texture as well as a certain “bounce.” Packaged in 1-pound plastic bags or wax-paper wrappers, they are usually kept in the refrigerator or freezer case of an Oriental grocery, where you will find them oftentimes in 3 or 4 different thicknesses. In all of the recipes in this book, I call for noodles which are 1/16 inch thin, on the thin end of the Chinese noodle spectrum but still not the very thinnest.
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