The Complete Guide to Chinese Noodles

Noodles have sustained Chinese civilisation for over four thousand years, evolving into an astonishing diversity of shapes, textures, and preparations. From the hand-pulled strands of Lanzhou beef noodle soup to the slippery rice noodles of Cantonese chow fun, the noodle traditions of China could occupy a lifetime of exploration. For Australian home cooks, understanding the major noodle categories unlocks a world of quick, satisfying meals. This guide demystifies Chinese noodles, helping you choose the right variety for each dish and cook it perfectly.

Wheat Noodles: The Northern Tradition

Northern China's wheat-growing regions developed an extraordinary tradition of wheat noodles. These range from thin strands resembling angel hair pasta to thick, chewy ribbons that dominate noodle soups. The most famous wheat noodles are la mian, hand-pulled noodles stretched dramatically by skilled cooks in restaurants serving Lanzhou beef noodle soup. While true hand-pulled technique requires years of practice, dried and fresh wheat noodles provide accessible alternatives.

Fresh wheat noodles from Asian grocery refrigerator sections offer superior texture to dried versions. They cook in just two to three minutes and have a springy, chewy quality that dried noodles cannot match. Look for varieties labelled "Shanghai noodles" for thick, round strands perfect for lo mein and stir-fries. Thinner fresh noodles work beautifully in soups, where they absorb broth flavours while maintaining pleasant resistance. Store fresh noodles refrigerated and use within several days.

Egg Noodles: Rich and Versatile

Adding egg to wheat dough creates noodles with richer flavour and more tender texture. Cantonese egg noodles, used for classics like wonton noodle soup and dry-tossed noodles with oyster sauce, feature a distinctive golden colour and slight chewiness. The egg content also helps noodles hold shape during stir-frying, making them excellent for chow mein where some charring adds flavour complexity.

Dried egg noodles in flat cakes require boiling until tender, then refreshing in cold water before stir-frying. This step prevents mushiness and allows noodles to develop crispy edges when fried. Fresh egg noodles cook faster and offer better texture but require immediate use. Either form benefits from tossing with a small amount of oil after cooking to prevent clumping during the seconds before they meet your wok.

Rice Noodles: Southern Specialties

Southern China and Southeast Asia built noodle traditions around rice rather than wheat. Rice noodles come in widths from hair-thin vermicelli to wide ribbons used in beef chow fun. Unlike wheat noodles, rice noodles contain no gluten, making them naturally gluten-free. Their neutral flavour and slippery texture make them vehicles for bold sauces and wok-charred proteins.

Dried rice noodles require soaking rather than boiling. Cover them with room temperature water for thirty minutes to an hour until pliable but not soft. Boiling dried rice noodles results in mushy, broken strands that stick together hopelessly. After soaking, drain thoroughly and add directly to stir-fries or hot soups, where they finish cooking in seconds. Fresh rice noodles from Asian groceries need only brief exposure to heat, as they are already cooked and simply require warming.

The famous beef chow fun uses wide, fresh rice noodles tossed in blazing hot woks with sliced beef, bean sprouts, and spring onions. Success requires extremely high heat, minimal sauciness, and quick cooking that chars the noodles slightly without breaking them. This dish challenges home cooks but rewards practice with restaurant-quality results once technique develops.

Glass Noodles and Bean Thread

Made from mung bean starch, glass noodles become transparent when cooked, hence their name. These slippery, neutral-flavoured noodles absorb surrounding flavours enthusiastically, making them perfect for braised dishes and hot pots. They also appear in cold salads, refreshing summer preparations, and Korean-influenced japchae. Unlike wheat or rice noodles, glass noodles never become mushy regardless of cooking time.

Soak glass noodles briefly in hot water until pliable, then cut with scissors into manageable lengths. Their tendency to slide around makes long strands difficult to eat gracefully. Add them toward the end of braising or simmering, as they cook very quickly. In hot pot, glass noodles rank among the most popular ingredients, absorbing the complex broth while providing textural contrast to proteins and vegetables.

Cooking Techniques for Perfect Noodles

Regardless of noodle type, proper cooking technique prevents the sticky, clumped results that discourage beginners. Use abundant water for boiling, at least four litres per portion. Salting the water is unnecessary for Asian noodles. Stir immediately after adding noodles to prevent sticking, then stir occasionally throughout cooking. Test for doneness early, as overcooked noodles cannot be rescued.

For stir-fried preparations, drain cooked noodles thoroughly and toss with a small amount of oil. Cold noodles prevent the wok from reaching proper temperature, so work in batches if needed. Spread noodles in a thin layer and allow them to sear without stirring initially, developing delicious charred spots before tossing. This technique produces the texturally interesting, slightly crispy results that define restaurant-quality noodle dishes.

Choosing Noodles for Your Dishes

Match noodle choice to cooking method and sauce. Robust wheat noodles stand up to heavy braising and bold sauces. Delicate rice vermicelli suits light broths and fresh preparations. Egg noodles bridge these extremes, working in both soups and stir-fries. Consider texture preferences as well: some cooks favour the chew of thick wheat noodles, while others prefer the slippery glide of rice varieties.

Building a basic noodle pantry takes minimal investment. Stock dried egg noodles, rice vermicelli, and wide rice stick noodles for versatility. Supplement with fresh noodles from Asian groceries when planning specific dishes. Explore our curated noodle selection to find authentic varieties available for delivery across Australia, with reviews from home cooks who have tested each product.