Wheat noodles
Ubiquitous in northern China, where wheat thrives. Dried wheat noodles (near left) come wrapped or tied in neat little bundles.
Boil them until al dente (as you would Italian pasta); good in soups or stir-fries.
Fresh wheat noodles (far left) come in a range of thicknesses. Add directly to soups, stews, and braised dishes.
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