Tainan Noodles Recipe (4-Ingredients Asian Noodles) (2024)

FAQs

What is the secret ingredient in Chinese noodles? ›

Sometimes additives like fat, alkalis, or other ingredients are incorporated into the dough to improve texture or to facilitate extensibility. The most common and traditional additive is a mysterious powder called penghui, which is derived from a desert plant called penghuicao (halogeton).

Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.

Noodle Ingredients: Wheat Flour, Water, Salt. Sauce Packet Ingredients: Soy Sauce (Water, Sugar, Salt, Soybean, Wheat, Caramel Color, Yeast Extract, Malic Acid), White Sesame Oil (Soybean Oil, Sesame Oil).

While A-Sha noodles are delicious on their own, nothing beats dressing them up with a perfectly boiled egg paired with your favorite proteins and veggies.

Asian noodles can be made with rice, yam, and mung bean in addition to wheat flour, and even that wheat is a different variety than the durum wheat used in pasta. All of these differences in texture and flavor mean you usually can't substitute an Italian pasta for an Asian noodle.

In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese diet. It is the main source of energy for Chinese people and the most economical energy food.

Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used.

The broadest category of Japanese noodles are made with wheat flour, water, salt, or other additives, such as lye-water (alkaline). The following noodles are a few different types of wheat noodles.

Ramen is the strongest example of how Chinese cuisine made its way into Japan. These noodles are typically made from flour, salt, water, and alkaline mineral water called “kansui”, which gives the noodles their distinctive chewy texture and flavor.

Ta-a mi (Chinese: 擔仔麵; pinyin: dànzǎimiàn; Pe̍h-ōe-jī: tàⁿ-á-mī; lit. 'shoulder pole noodle'), also known as Ta-a noodles or danzai noodles, is a type of snack found in Tainan, Taiwan. Also known as "Slack Season Ta-a Noodles", they originated in Tainan (in southern Taiwan), about 130 years ago.

What does a sha tainan noodles taste like? ›

Tastes simple. The noodles are just wheat flour, salt and water. The sauce is just shoyu and sesame oil.

Mitaimu is Taiwanese Rice Noodles. They are made with rice flour and tapioca flour.

Top reviews from Canada. This is the basic A-sha noodle experience, featuring the chewy, thin Tainan noodles and the house sauce packet, which is a straightforward blend of soy sauce and sesame oil. This sauce can also be used to create a soup base, by blending it into 2 cups of low sodium broth or stock.

Not cooking the noodles to at least the recommended cooking time typically yields a slimy, doughy consistency of under-cooked noodle similar to when a pasta is not cooked all the way through. The cooking time varies per noodle; Tainan 2 mins, Mandarin 3 mins, Hakka 4 mins, Knife cut 5 mins.

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

First, the main difference between the two is the type of wheat used to make them. Lo mein noodles are typically made from wheat flour, eggs, and water, whereas regular noodles can be made from a variety of grains, including wheat, rice, or mung beans. Second, the texture of the noodles is different.