10 Most Popular and Tasty Chinese Noodles Recipes
1. Shaanxi Biangbiang Noodles
Biangbiang noodles are called so because it produces the sound “biang biang” when making noodles on a panel. The noodles are 3-cm wide and as long as a belt. So, usually, one bowl of biangbiang noodle has only one noodle. It can be served with various seasonings and toppings. The most popular eating way is to add vinegar, salt, other seasonings and the most important red pepper powder on the top; and then drizzle hot oil. Stir them and the noodles will have a strong fragrance of both cooking oil and red pepper.
2. Old Beijing Noodles with Soybean Paste
Originated in Beijing and popular in the north China, this type of Chinese noodles are made from handmade noodles, soy bean paste and rich vegetables. Fried soy bean paste can be regarded as the soul of the noodles. The recipe is like this: minced streaky pork is fried with ginger, garlic, scallion, soybean paste, light soy sauce, cooking wine and other seasonings first, then add water and stew for about 10 minutes. Combine the boiled noodles with the fried sauce and sliced cucumber and carrots, then you can enjoy them.
Read More: Recipe – How to Make Noodles with Soybean Paste
3. Sichuan Dandan Noodles
|Sichuan Dandan Noodles|
In ancient time, porters sold noodles with bearers along the streets, hence the name, literally bearing noodles. The Dandan noodles are long and thin in shape. They have chewy and spicy taste and the yummy flavor mainly from the various seasonings including chili oil, minced meat, chopped garlic and peas.
4. Shanxi Sliced Noodles
Shanxi province is known as the hometown of Chinese noodles, among which the most famous is sliced noodles. Shanxi sliced noodles are named so as they are all sliced with knives. The noodles look like willow leaves, thick in the middle and thin at the edges. They are slippery and chewy.
5. Lanzhou Hand-Pulled Noodles with Beef (Beef Lo Mein)
|A chef is making Lanzhou Hand-Pulled Noodles|
Also known as “Lanzhou beef noodles”, restaurants selling Lanzhou Beef Lo Mein are perhaps the most frequently seen noodle restaurants all over China. The dough is pulled several times to form long and thin noodles. According to the guest's preferences, the noodles can be pulled into 9 different thicknesses, and the thinnest noodles could be the same as the human hair.
After being boiled, they are added with umami soup, topped with fragrant beef slices, radish shreds and chopped scallion. As it is very fast to pull the noodles, Lanzhou beef noodles are reputed as one of the Chinese fast food.
6. Wuhan Hot Dry Noodles
Hot dry noodles are popular breakfast for Wuhan people. Knead dough with water containing soda and make them into thin and long noodles, then boil them. Later, add vinegar, chili oil, sesame oil, sesame sauce, salty carrots, diced mustard and green onions. Stir noodles with those seasoning and vegetables, and a fragrant bowl of hot dry noodle is completed. It is yellow and oily, and tastes spicy and delicious.
7. Chongqing Spicy Noodles
Chongqing spicy noodles are spicy vegetarian noodles, and as popular as hot pot in Chongqing area. This Chinese noodles recipe is like this: the thin and long noodles are boiled first, then put into a bowl with the following ingredients: chopped welsh onion, minced garlic, ginger powder, pepper powder, chopped peanuts, soy sauce, vinegar, chili oil, and sesame oil. Then add the soup simmering for at least an hour with pork bone and scatter chopped coriander on top. A bowl of delicious Chongqing spicy noodles is ready to be enjoyed. Customers can decide the quantity of condiment according to their preferences. Due to their special flavor especially the aromatic spicy taste, they are famous all over the country in recent years.
8. Henan Stewed Noodles with Mutton
This type of Chinese noodles can be found in every city of Henan province. The noodles are broad and hard and boiled with mutton, soup and various vegetables such as kelp shreds, beancurd shreds, vermicelli, chopped coriander and quail eggs. The noodles are served with soup together. Boiling with the best parts of fresh mutton and sheep bones, the soup is high in nutrition and delicious.
9. Cantonese Wonton Noodles
Cantonese wonton noodles were introduced from Hunan province to Canton during the reign of emperor Tongzhi (1862-1874). A bowl of Cantonese wonton noodles includes bamboo-pressed noodles, wontons and soup. The noodles are totally made with duck eggs and flour, needing no water, which taste very chewy. Wanton skins should be as thin as possible, and basic filling contains fresh shrimp, pork, and chives. The soup is umami from the long stewing time with animal bones. If you are interested in eating mild and fresh noodles, a bowl of wonton noodles is a great choice.
10. Xinjiang Hand-pulled Noodles
Main ingredients are the north wheat flour noodles, which are directly pulled by hand. Other ingredients include mutton and various vegetables that are available in the market.