While wheat is grown in north China, noodles are a staple throughout be country for steamed breads, pancakes (Peking doilies) and a variety of noodle dishes. The Chinese invented noodles, which were not known in the west until Marco Polo discovered them on his travels in the 14th century. They have a good wheat flavor, absorb high quantities of broth and sauces, and cook much more quickly than Italian type noodles.

Wheat Flour, Salt And Water.

Master Recipe: Drop 10 oz. Chinese Noodles into 5 quarts unsalted, rapidly boiling water and cook for 3 minutes, all the while separating as many strands as possible with a fork or chopstick. Pour into colander, wash off extra starch by running under cold water and drain. Cool noodle pot with cold water, dry and add 1 tb. peanut or sesame oil, which prevents sticking. Noodles are now ready for one of the recipes below, or storage in the refrigerator for up to a few days until you're ready to use them.