What are the canton noodles?

canton noodles are Chinese noodles that cook and then dry, so it is very fast cooking when the chefs need to use them. They are popular in food throughout Asia, especially in the Philippines, and can be found in many Asian markets. Many fries call for these noodles because they can be quickly added and do not make breakage fried damp or wavy, like freshly cooked noodles. They are usually found in the dried noodle part of the Asian markets or in special stores.

Usually, long egg noodles are used to make canton noodles. The egg noodles are cooked and then curled up to dry and create neat packets. They can be flat or round and change wide. After drying, the noodles are packed in plastic and closed for sale. They keep in a cold dry place for four months or more, depending on the addition to the noodle body. If the noodles are damp, they should be discarded because they can develop molds.

noodles Filling use using it quickly soak in horete or boiling water to change them. They can also be added directly to the mixing frying. If frying is dry, a small amount of supplies can be added to soften the noodles up. The very popular Philippine bowl, Pancita Canton, is made of fried fried canton noodles and simple sauce. Many families have their own versions of this dish with different levels of spices and ingredients.

Fast cooking noodles can also be added to soups and similar Asian dishes that may require noodles. For chefs who forget to cook their noodles in creating complicated Asian noodles, they can be very useful. Although they are Asian noodles, it may not be used exclusively with Asian cuisine. Some may be flavored with flavors that would not be well involved with western foods, but others can be used just like conventional egg noodles in things like casserole and chicken nood soup.

Some companies produce canton noodles with accessories such as squash and seaweed. In addition to creating the desired taste, these additions can also make noodles much more nutritious. The taste can shorten the life of the noodles, so the chefs should always read the packaging and expiration data while working with them.