rinshinomori wrote:
Can anyone recommend brand of chow mein noodle for stir frying and
another for soupy dish such as tan tan or dan dan mein? Also, is
fresh better than dried for chow mein? I have some major Asian
markets nearby I can shop and if not available locally, I can order
online. If using dried, how long do you recommend cooking noodle for
stir frying?
Nona
My Profile: http://www.recipezaar.com/member/61569


prior to visiting China for the first time this
spring i actually never tasted 'chow mein'... i
remember the noodles were yellow.

i'm curious as to why you have an impression dian
dian mian is 'soupy'. having spent 8 days in
Chengdu where this dish is Sichuan's most famous
snack i can confidentally say that it's not soupy.
it's so good and cheap i ate it several times during
my stay [dian dian mian: --
http://bonvivantnl.fotopic.net/p32396409.html] i
personally like dried noodles as they retain their
'al dente-ness' however, other dishes with
*handpulled noodles* being made before my eyes, were
also excellent so i can't really say which is best
to use.

i prefer the kind that only needs soaking in hot
water to loosen up [i think sometimes i use Amoy
with success]. if dried i don't cook them long else
they go mushy. experiment until you find something
you like best.

cheers