Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate. In Hong Kong, United States and Canada, this is called yow mein if it is cylindrical in shape, and has a circular, or roundish cross-section. If it has a squarish cross-section, it is called mein. In Singapore, this is called mee. Used in Malay and Indonesian dishes, it is called mee after the Hokkien pronunciation of the word. In Southeast Asia, this type of noodle is often served with seafood or poultry and pork, while in Hong Kong and in China, it is often served In street food and street carts called chei zai main, or "cart noodles". It is never served with chicken in Hong Kong. In Taiwan, as in Mandarin-speaking China, it is known as mian. In native Taiwanese Hoklo, it is known as mi, as opposed to bee which means "rice grains" that is uncooked.
Variety
Most oil noodles require boiling or cooking. Some can be purchased already cooked. They can be served hot or cold. Sauce, meat, broth or vegetables can be added.
