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 Shanghai oil noodles | |
| Alternative names | Cooked noodles |
|---|---|
| Type | Chinese noodles |
| Place of origin | China |
| Main ingredients | Wheat flour,eggs,corn oil,sodium benzoate |
| Oil noodles | |||||||||||||||
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| Traditional Chinese | 油麵 | ||||||||||||||
| Simplified Chinese | 油面 | ||||||||||||||
| Literal meaning | oil noodle | ||||||||||||||
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Oil noodles orcooked noodles are a type ofChinese noodles. They are sometimes used inCantonese cuisine.
Oil noodles are made ofwheat flour,[1][circular reference]eggs,egg whites,salt,corn oil, andsodium benzoate. InHong Kong,United States andCanada, this is calledyow mein if it is cylindrical in shape, and has a circular, or roundish cross-section. If it has a squarish cross-section, it is calledmein. InSingapore, this is calledmee. Used inMalay andIndonesian dishes, it is calledmee after theHokkien pronunciation of the word. It is also a popular dish in Burma, where it is calledsigyet khauk swè, and was introduced by theSino-Burmese community. InSoutheast Asia, this type of noodle is often served withseafood orpoultry andpork, while inHong Kong and inChina, it is often served In street food and street carts called "cart noodles". It is never served withchicken in Hong Kong. InTaiwan, as in Mandarin-speaking China, it is known asmian. In native Taiwanese Hoklo, it is known asmi, as opposed tobee which means "rice grains" that is uncooked.
Oil noodles requires 15 minutes to cook and are relatively easy to make. First, some noodles and seasonal vegetables should be boiled in the samepot; then, they should be transferred to abowl with someseasonings. As a final step, a couple oftablespoons of hotoil should be poured over everything, and then the contents of the bowl mixed.
The noodles used in for oil noodles are hand-refined with high-quality flour,tea oil,potato powder, salt, and a variety of other materials. It is as thin as ahairspring and has the characteristics of refreshing but not greasy, slippery but not sticky, non-sticky in the mouth, and easy to digest.
There are two versions of the history of oil noodles. The first version is that the oil noodle was seen in the market in the lateMing Dynasty. Then it was selected as court food in theQing Dynasty, so they are called "Longxu tribute noodles". "Longxu" means "thebeard of thedragon", and the dragon is a symbol of theChinese emperor.
The second version is that a long time ago, a farmer's family walked and died to avoid the war. Only the grandfather and grandson remained dependent on each other. Due to years ofdrought and wars,crops had not been harvested. In order to survive thefamine, Grandpa went hunting in the mountains every day. In a cold winter, Grandpa went out for half a day to hunt back a fat wildgoat. Both grandma and grandpa enjoyed it until afterthe Spring Festival. Due to the heat, most of the leftovermutton could not be eaten. For storage, Grandpa thought of a way to cut the remaining mutton into chunks and store it after the oil exploded. When cooking, each time the oiled mutton and driedvegetables were fried into a dish, and it was mixed with potato noodles, corn noodles, and wheat noodles. The noodles made not only solved the food for the two people to survive the famine, but also made the little grandson shouted after eating.[clarification needed] Later, the little grandson started a business and never forgets his grandfather's noodles with oil and meat. In order to commemorate his late grandfather, he opened a restaurant called "Fried Pork Noodles" in Qitai Lihuajian. When the guests ate, they all praised it. From then on, "Gao You Po Noodles" became famous, and it continues to this day.[citation needed]
Most oil noodles require boiling or cooking; however, some varieties can be purchased already cooked. The noodles can be served hot or cold; additionally, sauce, meat,broth orvegetables can be added.
In Shanghai, a popular preparation is scallion oil noodles (cōng yóu bàn miàn, 葱油拌面), which consists of thin noodles tossed in a sauce of reduced soy sauce and sugar and topped with scallion oil and the remaining deep-fried scallions used in its production.[2]
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