Chinese noodles

Chinese noodles are a type of thin, elongated pasta, traditionally made from wheat flour and water, which is a fundamental part of Asian cuisine, especially in China. There are various varieties, from egg noodles to those made with rice or soybean starch, although the most common in Chinese gastronomy are wheat noodles. Their texture is usually soft and slightly elastic, making them ideal for stir-fries, soups, and broth-based dishes.

The origin of Chinese noodles dates back more than 4,000 years in China, where they were one of the first foods made from wheat flour in an elongated shape. Today, they are a popular ingredient in many regions of the world, adapting to different recipes and culinary styles.

Among their properties, Chinese noodles mainly provide carbohydrates, which are an important source of energy. Depending on the variety, they can also contain proteins and have a low-fat content. They are easy to digest and combine well with a wide variety of vegetables, sauces, and meats, making them a versatile and nutritious ingredient in the kitchen.

In different Latin American countries, Chinese noodles are also known as wheat flour noodles, Chinese wheat noodles, or simply noodles when the Asian context is clear. In some regions, they may be referred to as oriental noodles or stir-fry noodles, given their frequent use in wok dishes.