Oil noodles
From Infogalactic: the planetary knowledge core
Shanghai oil noodle
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| Origin | |
|---|---|
| Alternative name(s) | Cooked noodles |
| Place of origin | China |
| Details | |
| Type | Chinese noodles |
| Main ingredient(s) | Wheat flour, eggs, egg whites, salt, corn oil, sodium benzoate |
| Oil noodles | |||||||||||
| Chinese name | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 油麵 | ||||||||||
| Simplified Chinese | 油面 | ||||||||||
| Literal meaning | oil noodle | ||||||||||
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| Filipino name | |||||||||||
| Tagalog | pancit lutong | ||||||||||
Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine.
Contents
Production
Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate.
Variety
Most oil noodles require boiling or cooking. Some come ready in a pre-cooked state. They can be served hot or cold. Sauce, meat, broth or vegetables can be added.
See also
References
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