Wheat noodle is a special form of the Chinese staple that is prepared by mixing wheat flour with water and salt. The noodles come in a variety of shapes and can also contain lye or eggs which give it the desired texture. Yellow coloring is often used to enhance the visual appeal of the noodles.
The noodles are softer and take only about five minutes to be cooked properly. The shape and size of the wheat noodle depends on its place of origin; with the Chinese, Japanese and Korean noodles varying considerably. Noodles made of wheat are considered to be a traditional food in Northern China.
They are low in calories and contain a lesser amount of carbohydrates than the traditional noodles. The ideal method of cooking the wheat based noodles is boiling, although the uncooked noodles can also be deep-fried directly. It is also used to prepare low calorie desserts by cooking them with milk and sugar.
The noodles can also be stored in airtight containers to be used later. The dried form keeps for as long as a year while the wet noodles need to be refrigerated and consumed within a couple of days.
Wheat Noodles Recipe: Ingredients and Preparation Overview
Noodles made of wheat are traditionally cooked with vegetables and mushrooms, with tofu being added to the dishes occasionally. Seafood, pork, ground beef and eggs serve as the primary ingredients while cooking the wheat noodles. The noodles are frequently used as :-
Wheat Noodle Types
Wheat Noodles Recipe Variations
Trivia
Jook-sing is a special type of Cantonese wheat noodle where the dough is softened with the aid of a large bamboo log.