Chinese Egg Noodles

Also known as dan mein, these long noodles are made from wheat flour and eggs. The egg adds flavour, texture and a golden yellow colour. They are sold both fresh and dried, in a variety of thicknesses, either as long strands or a coiled nest.

Chinese egg noodles are usually used to make lo mein, where they are stir-fried along with the other ingredients, or chow mein, where they are formed into a flat pancake and fried on both sides. Lo mein noodles are usually cut a bit thicker than chow mein noodles, although the two can be used for either dish.

See also Cantonese noodles (lo mein) and chow mein noodles.

Cooking Information

Cook dried noodles for about 5 minutes in boiling water and fresh noodles for about 3 minutes.