Pervmom Noodle (2024)

FAQs

What is Ban Mian noodle called? ›

Banmian (traditional Chinese: 板麵; simplified Chinese: 板面; pinyin: bǎnmiàn) or pan mee (Min Nan Chinese: pán-mī) is a popular Chinese noodle dish, consisting of handmade noodles served in soup.

While both are quintessentially Taiwanese noodles, ta-a-mi and tshik-a-mi are two distinct dishes with unique broths and side ingredients, enjoyed in very different ways.

"E" is another way of writing "Yi", from Yi Bingshou, and "fu" is a word meaning household. So "E-fu noodles" means "noodles from the house of Yi".

Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough.

Health Risks: While nutritious, Ban Mian can be high in sodium, particularly due to the broth and added condiments. For those monitoring their sodium intake, it's advisable to consume this dish in moderation and consider requesting less salt or soy sauce when preparing or ordering.

Our thoughts: On its own, the dry ban mian (S$5.80) noodles didn't impress. However, the combination of runny egg yolk, chilli, ikan billis (fried anchovies), minced pork, crispy garlic, and fried shallots makes for a very rich and savoury mouthful.

Lo mein: These are thick, wheat-based noodles that are commonly used in stir-fry dishes. They have a chewy texture and can be served with a variety of meats, vegetables, and sauces. Chow mein: These are also wheat-based noodles, but they are thinner and have a more delicate texture.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

The country has a wide variety of noodles but what pho is to Vietnam, khao poon is to Laos. Found throughout, from the outer reaches of the mountainous north to the very southern tip, sen khao poon (sometimes spelled kao pun or kapoon) is fermented rice vermicelli.

In Hawaii's contemporary pidgin language, saimin has become a hyponym or blanket term for noodle soups, particularly instant ramen (e.g., "And one day, I come home from school and Blu and Maisie are eating dry saimin sprinkled with the soup stock").

Why do Chinese eat so much noodles? ›

In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese diet. It is the main source of energy for Chinese people and the most economical energy food.

From the jocular likening of the long, thin, tubular shape of a snake to a noodle, with the "danger" referencing the threats posed by venomous and constricting species.

Laghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi (Chinese: 拉条子) or bànmiàn (Chinese: 拌面).

Bakmi goreng, fried bakmi noodles. Bihun goreng, fried thin rice noodle with spices, fried shallots and chili darkened with sweet soy sauce. Char kway teow, stir-fried noodle with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. This noodle dish almost similar to kwetiau goreng.

In China, ramen is called rìshì lāmiàn (日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains.

La Mian ( 拉面) (Hand-Pulled Noodles)

Hand-pulled noodles (la mian) are formed by pulling dough by hand into long, elastic strips. They are made from wheat flour, salt, and water, and sometimes alkaline is added to make the noodles springier.

The Kan Mian dried steamed noodles is amazing noodle variety with a unique characteristic. It is firm and is ideal for soup or stif fry dishes. When cooking stir fried noodles, adding your favorite meat and vegetables will complete the delicious dish.

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).