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All About Chinese Noodles

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      Title: ALL ABOUT CHINESE NOODLES
 Categories: Pasta, Chinese, Information
      Yield: 1 Good idea
 
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  * Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak
  in hot water first before using, but not before frying. Do not boil.
  Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like
  angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss
  with vegetables and meat. Dried noodles: Aka Rice sticks. Don't boil
  before using. Thin- soak in warm water to soften; thick- cover with
  boiling water, let stand to soften. In hot oil these are the noodles
  that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka
  regular mein or lo mein noodles (will say so on pkg), can be thick or
  thin. Cook to taste, 4 mins or so in boiling water to soften. Do not
  cook Chinese noodles al dente; they must be soft. Typed by Sherilyn
  Schamber
 
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