641765 Mon Aug 03 16:46:24 -0700 2009 6 2 Los Angeles Area 0 4914565 I grew up in chicago and we used to get chow fun in Chinatown that was much thicker than most of the chow fun that i've had out here in the SGV. I was wondering if anyone knew of a good place to get a thicker chow fun. I know its a weird request but i remember the taste being so much better on the dry chow fun with the thicker noodle because it fried up better. Any suggestions would be greatly appreciated. Mon Aug 03 16:46:24 -0700 2009 1098945 rich91732 1 4914579 I'm curious whether the old style chow fun noodle is manufactured these days. In the old days a manufacturer named Bicycle Lee located on the western edge of Chinatown dominated the chow fun market with the type of noodle you refer to. Over the last 20 years the Vietnamese style noodle, thinner and with starch added as an ingredient that made the noodle chewier and springier, eclipsed the old style noodle. I havent seen the old noodle in quite a while. Mon Aug 03 16:50:37 -0700 2009 4914565 10131 Chandavkl 1 4914583 Quick look at all the markets and seems like they're all the same thickness, so I imagine that's the way it is out here. Seems like the same thing at all the restaurants. If you want large thick noodles, I can point you in the right direction. Mon Aug 03 16:52:38 -0700 2009 4914565 11914 monku 2 4914589 where would you recommend that i find the large thick noodles? Mon Aug 03 16:55:16 -0700 2009 4914583 1098945 rich91732 3 4914610 Canton Foods a cash and carry no membership required on Alameda and 7th Street. I call it the Chinese Costco. Open 7am-5pm Mon-Sat and 7am-2pm Sun. They're fresh noodles. A 10 pound box for $6.99 (Wing Hing Noodle) a 5 pound package $4 (Peking Noodle Co.). Look for the boxes marked "Large" (they have three sizes). Don't cook them anymore than 3 minutes. They freeze well too. They also have chow fun (not thick) and in smaller packages. Mon Aug 03 17:03:38 -0700 2009 4914589 11914 monku 1 4914619 I used to like that thicker kind of rice noodle now that you reminded me. If you're cooking it at home you can get that thick noodle effect by not separating the noodles. They come folded in many layers and I don't separate them, just stir fry them quickly without separating them. They're already cooked. Mon Aug 03 17:10:34 -0700 2009 4914565 11914 monku 1 4917361 There a place in Hacienda Heights called Malan and all their noodles are made in house. They have several noodle shape options for their dishes. I tried their wide, thick noodles with my house beef noodle soup and it was kind of like eating dumpling skins! Anyhow, perhaps you can go there to see if they have what you want. Tue Aug 04 14:46:15 -0700 2009 4914565 66937 crystaw