Hokkien noodles

Hokkien Noodles are a type of thick, yellow Asian pasta, made primarily from wheat flour and water. Originating from the Fujian region (also called Hokkien) in China, these noodles are known for their elastic and slightly chewy texture, making them ideal for stir-fries, soups, and fried dishes.

In cooking, Hokkien noodles stand out for their ability to absorb the flavors of sauces and broths well, adding a substantial body to recipes. They are especially popular in Southeast Asian cuisine, such as in Malaysia, Singapore, and the Philippines, where they are used in iconic dishes like Hokkien Mee.

Properties: While they primarily provide carbohydrates as an energy source, Hokkien noodles have a moderate protein content and are low in fat. Being a product made from wheat flour, they contain gluten and are therefore not suitable for people with celiac disease or sensitivity to this protein.

Synonyms in Spanish in Latin America: Although there is no exact synonym in all countries, in some regions they are simply known as thick Chinese noodles or Hokkien-style noodles. In some places, they may be confused with udon noodles, but the difference lies in their texture and method of preparation.