10 Different Types of Chinese Noodles

Different Types of Chinese Noodles
Photo by digitalphotolinds

Today, there are wide varieties of Chinese noodles. They come in different sizes and shapes, and their method of preparation and the component of their seasoning differs, albeit they are all similar in certain ways.

Nevertheless, most types of Chinese noodles are known to be long and are uncut. According to Chinese tradition, long noodles are a symbol of long life. Perhaps, that is why they usually serve long noodles during birthday celebrations.

In this article, we will be examining ten different types of Chinese noodles. Keep reading as we take a worded walk through China.

1. Biangbiang Noodles

The Chinese widely consume this noodle. Biangbiang noodle is made from flour, salt, and water, and it is famous because of their delicious flavor and how they got their name.

This type of Chinese noodle is also called a belt noodle because of its width and length. The origin of its name stems from when noodles were handmade.

At that time, during production, when the noodles are pulled and moved back and forth, it produces the sound “biang biang,” and from that onomatopoeia, the name was born.

An exciting tale, right? When next you are slurping down the “biang biang” noodle, remember that story and take an onomatopoeic trip to history.

The noodles can be seasoned with any spice of your choice, consumed with vegetable toppings, or poured into the soup and eaten with soy sauce toppings.

2. Egg Noodles

Egg noodles are made from egg, water, and wheat flour. They are long and thin, have a chewy texture, and are sometimes round or flat.

Among the different types of Chinese noodles, the egg noodle is loved by many because it has a springy, chewy consistency.

They can be prepared easily and hardly sticks to the pan because of the egg component. They are popularly called chow mein.

The noodles can be stir-fried with vegetables and meat or served with sauce toppings. It is worth noting here that this noodle has imitation in the markets.

The replica is usually coated with coloring to tint the noodles instead of the egg. Hence, it is advisable to assess the ingredient tags and brand to ascertain that you are getting the real deal.

3. Wonton Noodles

Among the different types of Chinese noodles is the wonton noodles. Its origin is traced to the Cantonese people.

Also made from egg and flour, this type of Chinese noodle is carefully cooked with little water as it gets slippery quickly.

Unlike most Chinese noodles, the wonton noodle is prepared with less spice and oil, reflecting the Cantonese people’s eating style, who prefer a mild flavor.

Considering that the wonton soup originates from this part of China, it is only normal that the sauce is known as a less spicy one.

Consequently, it could be a refreshing choice for individuals who don’t want something spicy. Usually, a bowl of wonton noodles contains noodles and soup.

Wonton is one of the different types of Chinese noodles with a hilarious translation. Wonton, when translated, means swallowing a cloud.

Hilarious right? The next time you are so hungry and craving something filling, try out “swallowing a cloud” (wonton) noodle.

4. Udon Noodles

Udon noodle is one of the many types of Chinese noodles, it comes in different shapes and sizes, but two things about it never change: one, it is thick, and two, it has a signature white color.

The Udon noodle has a dense, chewy texture and little flavor. The noodle is commonly served in hot broth and is considered satisfying. Notwithstanding, udon noodles can also be served cold or incorporated in noodle salads.

5. Dandan Noodles

Like some of the different types of Chinese noodles examined so far, the dandan noodles are also long. But, unlike the thick udon noodle, dandan noodles are thin.

The noodle is generally spicy, and some people find the spicy taste addictive. Little wonder, lots of people consume the dandan noodles.

There is a juicy story here concerning the origin of the noodles’ name. Years ago, street hawkers sold the dish to passersby from two baskets carrying noodles and soup.

These two baskets were attached to a pole at either end, and the street vendors would hold the pole over the shoulder.

As time went on, the local people began calling the noodles “dandan” noodles, in respect of the dramatics employed by the street vendors.

The name translates directly as “noodles carried on a pole” but may be better translated as “peddler’s noodles.”

As time went on, the noodle became a favorite of the local people as they were inexpensive and tasty. When next you take a slurry slosh of Dandan Noodles, think about the pole-carrying vendors.

One can top dandan noodles with a sauce made of preserved vegetables, chili oil, fresh chili, Sichuan peppercorns, minced pork, and scallions.

6. Vermicelli Noodles

Just like the Udon noodles, the vermicelli Noodles are also white. It is thin like dandan noodles, and the vermicelli noodles look like straw. They are also called rice noodles or rice sticks.

Vermicelli noodles are made from rice grains. These noodles are light and chewy and are considered very popular among the different types of Chinese noodles.

The noodles can be eaten in soups, topped with a sauce, or stir-fried. Vermicelli noodles have a sticky nature and can easily get stuck to the pan. Hence, you should constantly stir, so they don’t stick to the pan when cooking.

7. Ramen Noodles

Ramen noodles are among the different types of Chinese noodle, and it is made of wheat flour, salt, water, and mineral water called Kansui.

This mineral water is the component that distinguishes Ramen from other noodles by giving it a peculiar yellow hue and a curly shape.

It also stiffens the noodle, which slows moisture absorption and prevents the noodle from becoming soggy in soups.

Ramen noodles are considered very popular noodles in China. As a matter of fact, the noodle is recognized as an instant noodle among the different types of Chinese noodles.

The texture and chewing feel of the noodle rely heavily on how long you boil it. So, go ahead and fix the noodle just the way you want to savor it.

8. Ho fun Noodle

The Ho Fun noodles are pretty famous and considered to be among the best noodles in China, made by mixing rice flour with water, salt, and cooking oil. The stretchy and chewy feel of the noodle adds remarkability to the dish.

Unlike the egg noodles, the ho fun noodles are flat shaped. They come in different variety, either wet or dry, and quickly absorbs the flavor of whatever they are cooked in.

Wet Ho Fun noodles could be fried straight away, while dried noodles need to be boiled before preparing them just the way you desire.

The noodles usually break apart easily when cooking, so they don’t retain the lengthy nature of the different types of Chinese noodles explored so far.

If you are not comfortable with chopsticks, this is one noodle you don’t really need a chopstick. A spoon will work just fine.

9. Lou Shi Fun Noodles

The Lou Shi Fun noodles are also called Silver Needle Noodles, made from flour and corn flour. This noodle is white and semi-transparent. They are relatively inexpensive and have a smooth and shiny texture. 

Like the different types of Chinese noodles we’ve seen so far, this noodle can also be stir-fried with meat and vegetables, eaten with soup, or with a choice sauce topping.

10. Crossing the Bridge Noodles

The name of this noodle brings to mind the dramatic nature of food. Yes! Eating is dramatic. How else would you explain the passage of food from the point where you pick it up from the plate? When the food gets to your mouth, it sure needs to cross a bridge before reaching the final destination.

Among the stories attached to the different types of Chinese noodles we’ve seen so far, there’s one that stands out, which I even consider my favorite. The story brings creativity and love to mind.

The story here is about a scholar who would go up to the mountains to study for his imperial exams because of the quiet.

His wife would always bring food for him but discovered that the food gets cold before she crosses the bridge to the mountain.

His wife devised a clever way of retaining the freshness of the meal. She would add a layer of fat to the broth to insulate and keep it warm.

She would separate the noodles and other ingredients individually in different containers. When she gets to the island, the young scholar’s wife would then mixes everything.

At that point, the broth, which is still hot, will warm the noodles and the other ingredients, ensuring that the meal remains fresh and delicious when her husband consumes it. This story is one of love and creativity. 

Today, when one orders crossing the bridge noodle, the broth will be in a separate bowl, and the vegetables, raw meat, and ingredients will be by the side.

Once inside the bowl, the ingredients, vegetables, and meat will cook, and the finished soup will be served in little bowls.


They are different types of Chinese noodles in the world, and they all come with their unique taste, shape, size, and flavor. Noodles form a significant part of the Chinese diet. I would say noodles are to Chinese what pasta is to Italians.

One can consume these different types of Chinese noodles we’ve explored in a number of ways; they could be eaten alone, served with a sauce, or put in a soup.

You can get many different combinations of Chinese noodles ranging in price, and, of course, there is the perfect order that includes all the ingredients.

Whatever your choice may be, now you know the different types of Chinese noodles, go ahead and explore your hearts’ palate.

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