Fresh Chinese noodles

Fresh Chinese noodles are a type of pasta originating from Asian cuisine, particularly popular in China. They are made primarily from wheat flour and water, which gives them a soft and flexible texture ideal for stir-fries, soups, and fried dishes. Unlike dried noodles, fresh Chinese noodles retain a moisture that gives them a more delicate flavor and a more tender consistency.

Their origin dates back thousands of years in traditional Chinese cooking, where they are used in multiple emblematic recipes such as chow mein or noodle soups. Currently, their use has spread throughout Latin America and the world due to the popularity of Asian cuisine.

Properties: Fresh Chinese noodles are a quick source of energy thanks to their carbohydrate content. They are usually low in fat and have a neutral flavor that makes them easy to combine with a wide variety of ingredients such as vegetables, meats, and sauces. Being fresh, they cook in a few minutes and absorb the flavors of seasonings very well.

Synonyms in Latin American Spanish: Fresh Chinese noodles are also commonly known as tallarines frescos, fideos de trigo frescos, or simply fideos frescos. In some regions, they are called tallarines chinos or láminas de pasta fresca, always referring to their main characteristic of being fresh and not dried.