Chinese noodles

noodles sold in a precooked and dried block with flavoring

transparent noodle made from starch

Shaanxi dish of thick, broad, hand-made noodles

, somyeon (), or sùmiàn () or Soomin (Okinawan:) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.

Noodles in Chinese cuisine

Lamian (; "pulled noodles") is a type of soft wheat flour handmade 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. The length and thickness of the strands depends on the number of times the dough is folded.

Misua (also spelled miswa) is an extremely thin type of noodle made from wheat flour. It is common in East and Southeast Asia, especially in China, Philippines, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, and Thailand.

thin dried noodles made of rice originating from Asia

type of noodle packaged and prepared in a paper cup

Chinese noodle

type of rice noodle from Yunnan Province, China

type of noodles used in Cantonese cuisine

type of Chinese noodles

variety of Chinese noodles

Chinese noodle variety

Shanxi noodles

Type of Chinese egg noodle

variety of Chinese noodles

liquid alkaline used in making Chinese noodles

spicy noodle dish from Chongqing, China

Cumian (; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai-style, thick in diameter, used in Shanghai fried noodles.

type of Chinese noodle

Food

Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong. It is a hot stew of minced steamed leavened flatbread, known regionally as mo (), cooked and served with lamb or beef.

Youmian () are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. Youmian is also used in some dishes in overseas Chinese communities.