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

FAQs

What are the ingredients in a sha tainan style noodles? ›

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).

Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.

A lot of Chinese restaurants use rice vinegar to impart a unique flavor. However I love using Apple Cider vinegar here for a slightly tart and sweet flavor. Which oil to use? A lot of Chinese noodles recipes use peanut oil.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Original Flavor is just what it says... the original flavor! Soy Sauce (Water, Sugar, Salt, Soybean, Wheat, Caramel Color, Yeast Extract, Malic Acid), White Sesame Oil (Soybean Oil, Sesame Oil).

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.

Rice noodles come in different shapes, and the most common one is the round, spaghetti-like noodles called Yunnan rice noodles or mi xian. Originating from Yunnan province in southwest China, the noodles are often made fresh from a mixture of non-glutinous rice and water.

This largely depends on the type of noodle and how it's prepared. Some types of Asian noodles, such as soba and udon noodles made from whole grains, can provide a good source of fibre and nutrients. However, other types of noodles, like ramen and rice noodles, may be less nutritious and higher in carbohydrates.

The most common varieties of fresh egg noodles you'll find are wonton noodles, Hong Kong-style (chow mein) noodles, and lo mein noodles.

Why do you put baking soda in noodles? ›

If you don't have a package of ramen on-hand, “ramenize” your spaghetti by adding baking soda to a pot of water. It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue.

“Shanxi vinegar is good on noodles. Zhenjiang vinegar is good on salads,” Lin advises. In Taiwan, vinegar is used sparingly—a drop or two on a finished soup. And in China, it's most often used in conjunction with soy sauce.

In the case of cooking, vinegar is used to add the most-needed acidity. If you don't have vinegar, substitute it with lemon juice. If the recipe calls for one tablespoon vinegar, add two tablespoons of lemon juice for the same flavour.

Product FAQ. 1. Are A-Sha noodles vegan? Yes!

RAMEN NOODLE INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA, COTTONSEED, PALM) PRESERVED BY TBHQ, CONTAINS LESS THAN 1% OF: SALT, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), POTASSIUM ...

Our ramen noodles originate from a small noodle factory in Tainan, Taiwan with a 100-year-old family recipe. Different from traditional fried ramen noodles, Asha uses a secret air-drying process, which takes 18+ hours!

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