Let’s Have Some Noodles: 7 Famous Types Of Noodles With Recipes

There are different type of Noodles. Noddle’s are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. There are many patterns and varieties.

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1.  Sliced Noodles

Ingredients:
Flour, Tomato, Potato, Egg, Green Onion, Green Vegetable, Minced Meat, Salt, Vinegar, Soy Sauce.

Recipe:

1. Take an appropriate amount of flour and mix it with water.
2. The noodles are almost ready, cover them with a damp cloth and set them aside for ten to twenty minutes.
3. When the noodles are almost awake, start to prepare the soup. Cut the tomatoes into cubes, slice the potatoes, and cook them together in a pot under cold water.
4. Take out the woken noodles and continue kneading, then put them in the microwave oven to heat for 10-20s. Remember to heat both sides.
5. After the soup is boiled, slice the noodles inside. Knead the dough into a ridged shape, and you must form a sheet quickly.
6. Season the soup with salt, vinegar, and soy sauce. You can add eggs, green vegetables, minced meat, and chopped green onion.

2. Old Beijing Fried Noodles

Ingredients:
Ginger, minced meat, soy sauce, cooking wine, chili sauce, noodle sauce, chopped green onion, garlic, noodles.

Recipe:

1. Put oil (a lot) into the pot, add minced ginger and stir fry after the oil is hot.
2. Add minced meat, soy sauce, cooking wine, and stir fry.
3. Add chili, noodles, and a little water, and stir fry.
4. Add chopped green onion and garlic slices before serving.
5. When the noodles are cooked, pour the fried sauce on it.

Note to Reminder: No salt is needed because the chili sauce is salty.

3. Lanzhou Beef Ramen

Ingredients:
500g beef, 500g beef bone, 500g flour, chicken essence, salt, pepper, onion, ginger, star anise, cinnamon, nutmeg, grass fruit, clove, cumin, bay leaf, pepper, pepper, red oil, coriander.

Recipe:

1. Prepare beef and beef bones.
2. Soak in water for four hours.
3. Wrap star anise, cinnamon bark, bay leaf, pepper, chili, grass fruit, nutmeg, cumin, cloves, green onion, and ginger with gauze to form a seasoning packet.
4. Put the beef and bones into the warm water pot, and skim off the foam when it is about to open.
5. Put in the seasoning bag and bring to a boil over high heat, then turn to low heat and cook for 5 hours.
6. Take out the beef and let it cool, then cut it into small slices for later use.
7. Wash the parsley and cut it into sections.
8. Stir the flour with water until there is no dry surface.
9. Knead again and evenly.
10. Knead into a smooth and non-sticky dough. Cook for 20 minutes.
11. Take a piece of dough and knead it into strips.
12. Fully elongated.
13. Fold both ends in half, and repeat several times.
14. Roll into slices and cut into strips.
15. Pull one by one into noodles.
16. Cook in a pot of boiling water.
17. Fish in a large bowl.
18. Pour the beef broth.
19. Add beef slices and coriander.
20. Add red oil according to your preference.

4. Shaanxi oil-splashed noodles

Ingredients:
Flour, vegetables, salt, soy sauce, vinegar, chili powder

Recipe:

1. Knead face. Add some salt for extra kick.
2. Separate the dough by making dumplings, knead the dough into sticks, and brush with a thin layer of oil.
3. Let the face wake up for at least a few hours.
4. Use a chopstick to make a mark in the middle of the noodle stick, and roll the noodle stick into a long dough piece. Pull the two ends of the dough, and then smash it like a master chef in a noodle shop, and you can smash it into shape with a few strokes.
5. Pull the dough sheet apart from the chopsticks mark, and don’t tear off the two sides.
6. Boil water and cook below.
7. Take out the noodles, add cooked vegetables, mix slightly, and sprinkle with chili noodles.
8. Heat the oil and pour it on the chili noodles.
9. Stir in seasoning: salt, soy sauce, vinegar.

5. Sichuan Lo Mein

Ingredients:
1 piece of ginger, 1 section of scallion leaf, 2 balls of Guangdong shrimp roe noodles, 2 tablespoons (30ml) of soy sauce, 1 tablespoon (15ml) of oyster sauce, 1 tablespoon (15ml) of oil, 1 teaspoon (5g) of peppercorns, 2 peppers.

Recipe:

1. Peel the skin of the ginger and cut it into thin strips. Wash the scallion leaves and cut them into thin strips. Wash the Chaotian pepper and cut it into rings.
2. Put the Chinese prickly ash into the pot, bake it on low heat for coloring, and then grind it into powder. Boil half a pot of water in the pot, add a little salt, and then add shrimp noodles to cook.
3. When the noodles are turned and floated in the pot, take them out and put them in cold boiled water for a while, shake off the excess water, sprinkle a little oil on the noodles, and mix well to prevent sticking.
4. 4. Put the cooked noodles on a plate, spread with shredded ginger and green onion, then sprinkle with minced peppercorns, chili rings, soy sauce, and oyster sauce, and mix well.

6. Henan Stewed Beef Noodles with Tomato Sauce

Ingredients:
300 grams of beef, noodles, soy sauce, garlic, sugar, green onions, cooking wine, cornstarch, salt, chicken essence, ginger

Recipe:

1. Wash and slice the beef, add a little oil, light soy sauce, sugar, cooking wine, and cornstarch, mix and marinate for half an hour.
2. Boil the noodle cakes until soft, soak them in cold water and dry them for later use. Stir-fry the beef until they are seven or eight mature and set aside for later use.
3. Put the noodles into the pot and add a little cooking wine to stir-fry for a while, then add butter, the appropriate amount of tomato juice, a little sugar, salt, chicken, and fine seasoning.

7. Shanghai Yangchun noodles

Ingredients:
150 grams of thick Yangchun noodles, 35 grams of Chinese cabbage, chopped green onion, crispy fried shallot, 350ml of broth, 1/4 teaspoon of salt, a little chicken powder.

Recipe:

1. Wash the cabbage, cut it into sections, and set aside.
2. Put the Yangchun noodles in boiling water and stir them up, wait for the water to boil, and cook for about 1 minute. Put in the cabbage section and blanch it. Remove it immediately, drain the water, and put it in a bowl.
3. Bring the broth to a boil, add all the seasonings and mix well. Add the broth to the noodle bowl, and add chopped green onion and fried shallot.

Conclusion:

The phrase “noodles in the north, rice in the south” summarizes the characteristics of the local staple food in ancient China. Due to the poor food sanitation conditions in ancient China, compared to other foods, boiled noodles are the cleanest.

They can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China. Due to the difference in bar making, seasoning, and thickness, thousands of noodle varieties have appeared all over China and spread all over the country.

Famous noodles are:

• Xinjiang’s noodles
• Beijing’s fried noodles
• Shanxi’s sliced ​​noodles, stewed noodles
• Baoding’s Daci Pavilion Plain Noodles
• Fish soup noodles, shrimp oil noodles
• Small boiled noodles in Nanjing, Jiangsu
• Noodle jumping in Nantong, Jiangsu