Oil noodles
type of Chinese noodles
Oil noodles or cooked noodles are a type of Chinese noodles. They are sometimes used in Cantonese cuisine.
Production
Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate. In Hong Kong, United States and Canada, this is called yow mein if it is cylindrical in shape, and has a circular, or roundish cross-section. If it has a squarish cross-section, it is called mein. In Singapore, this is called mee. Used in Malay and Indonesian dishes, it is called mee after the Hokkien pronunciation of the word. It is also a popular dish in Burma, where it is called sigyet khauk swè, and was introduced by the Sino-Burmese community. In Southeast Asia, this type of noodle is often served with seafood or poultry and pork, while in Hong Kong and in China, it is often served In street food and street carts called "cart noodles". It is never served with chicken in Hong Kong.
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This entry incorporates text from “Oil noodles” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.