However, dry chow fun is the most common method for chow fun nowadays, although it is a little less flavorful when compared with the wet version. The popular name for wet chow fun is Hong Kong-style chow fun, and this type is often slightly sweeter with a more complex flavor profile. Two main types are the wet and dry varieties.
I have to say that the term “chow fun” is not only reserved for the noodles themselves, but also for the dishes that incorporate those noodles, alongside other ingredients like protein, vegetables, and sauces.
Some noodles can even be used as a side for sandwiches. It is also known as “hor fun” or “shahe fen”.Ĭhow fun actually translates to “stir-fried noodles” in English, which says a lot about them.Īs you can easily conclude from the name itself, they are mostly stir-fried, but they are not limited to that cooking method only, as you can also incorporate chow-fun noodles into soups. It is a wide rice noodle (an inch wide or more, depending on the type) with a yellowish color and its origin can be traced back to southern China, particularly to the Cantonese region. Incorporates heartier meats like beef and porkĬan withstand higher heat and require longer cooking timeīefore I head to the main differences between chow fun and mei fun, I will briefly explain the most important facts about these two Chinese classics. Thin rice vermicelli noodles that are more delicate Wide, flat rice noodles that are substantial and chewy These two types of noodles/noodle dishes have so much in common, but they are still two different things.Īppearance, flavor, and ingredients are one of the most important differences between these two and it is essential to get to know them. I mostly heard about Chow Mein, but I was surprised when I discovered many other noodle dishes that are also very delicious and nutritious.Ĭhow fun and mei fun both have these characteristics. When you think about Asian cuisine, you will realize that there are many dishes that incorporate noodles.
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