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

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

On Sun, 19 Nov 2006 14:57:23 +0100, "Saudades (FG)"
wrote:



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]

Wow, this picture is very different from what I call dan dan men in
Japan. The picture above shows quite a thick noodle? Almost medium
udon size and distinctly white noodle? The reason I called soupy is
because this is what I'm most familiar with coming from Japan:

http://neusync.jugem.jp/?eid=3
http://ramen.gnavi.co.jp/shop/jp/g525400n.htm

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.

We have a place nearby that does some handpulled noodle and it is very
tasty. I see you and Steve mentioned soaking dried in hot water
instead of boiling and that may be the trick as I'm not happy with the
texture of Chinese style noodle I make. But, I usually boil first and
stir fry. I always seem to have certain gumminess that I dislike.



Nona
My Profile: http://www.recipezaar.com/member/61569

On Sun, 19 Nov 2006 18:56:20 GMT, Steve Wertz
wrote:



For both types, the fresh noodles need to be cooked hot and fast.
Dried are a little more forgiving. Just soak the dried noodles
in warm water first - do not try and boil/sinner them first.

Ok, soaking instead of boiling. That may be the trick. I'm very
unhappy with the gumminess of noodle I make. I see the picture posted
above for dan dan men shows very white wheat based noodle. Am I wrong
in thinking that stir frying noodle requires egg noodles (yellow color
based)? In Japan, it's mostly egg noodle that has springiness to
them.


Nona
My Profile: http://www.recipezaar.com/member/61569

rinshinomori wrote:


Wow, this picture is very different from what I call dan dan men in
Japan. The picture above shows quite a thick noodle? Almost medium
udon size and distinctly white noodle? The reason I called soupy is
because this is what I'm most familiar with coming from Japan:

http://neusync.jugem.jp/?eid=3
http://ramen.gnavi.co.jp/shop/jp/g525400n.htm

omg, this is a complete blunder! the 2 photos i've
just looked at look nothing like dian dian mian.
they just look like noodle soup. here's another
dian dian mian i had in Tibet. still not soupy
http://bonvivantnl.fotopic.net/p34448570.html it's
slightly different everytime that's because the cook
uses whatever [pickled] vegs are in season, and/or
what (s)he fancies. it's delicious everytime.

i'd say medium udon would work great. i'm a fan of
udon, and white thick noodles in general. sometimes
i'm lazy i just use Amoy's 'straight to wok' type,
which despite the packaging's advice i still loosen
the noodles first in warm water.

We have a place nearby that does some handpulled noodle and it is very
tasty. I see you and Steve mentioned soaking dried in hot water
instead of boiling and that may be the trick as I'm not happy with the
texture of Chinese style noodle I make. But, I usually boil first and
stir fry. I always seem to have certain gumminess that I dislike.



Nona
My Profile: http://www.recipezaar.com/member/61569

the noodles release too much starch if over cooked.
that probably explains the gumminess?

well i just got a pack of Amoy white noodles.
making my own dian dian mian soon now that you've
brought it to my attention

kampai!

live to eat, drink, and travel. [to eat and
drink...mostly.]

I don't know the answer to your question but since you are talking about
noodles---
I made a great recipe called 2 sides brown noodles which calls for egg
noodles first cooked then mixed with some soy sauce and put into a frying
pan to be fried until almost burned on both sides using a fair bit of oil.
The main dish was placed on top the noodle cake in a tray. The crunchiness
and flavour of the noodles is great. I think this noodle cake could be used
in almost any recipe.
Wayne in Ottawa