From Wikipedia, the free encyclopedia
- Beef chow fun - Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions.
- Chow Chow - Nepali-style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat).
- Char kway teow - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausage.
- Chow mein - Dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese.
- Drunken noodles - Thai dish of stir-fried wide rice noodles.
- Hokkien mee - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
- Japchae - Korean dish made with cellophane noodles.
- Lo mein - American Chinese-style stir-fried wheat noodles.
- Mee goreng - Spicy stir-fried noodles of Malay origin. Common in Malaysia, Singapore, and Indonesia.
- Mee krob - Thai dish consisting of stir-fried rice noodles
- Mee siam - Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
- Pad kee mao - Thai dish similar to pad see ew, but with more flavor.
- Pad see ew - Thai dish of stir-fried wide rice noodles.
- Pad Thai - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu.
- Pancit bihon - Filipino stir-fried rice vermicelli.
- Rad na - Thai dish of stir-fried wide rice noodles.
- Singapore chow fun - Not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables.
- Singapore chow mein - Same as above, but with wheat noodles.
- Yakisoba - Japanese-style fried wheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shoga. Often served at festival stalls or as a filling for sandwiches.
- Yaki udon - Japanese stir-fried thick wheat udon noodles.
- Hong Kong fried noodles - Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken, and/or seafood.
- Fried crunchy wonton noodles - deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
|This article does not cite any references or sources. (January 2008)|