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Any noodle experts out there? Can you identify what kind of noodles these are?

crustaceanlover Aug 14, 2009 07:05 PM

Do these look like soba, chinese egg noodles, or something else?


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  1. c
    crustaceanlover RE: crustaceanlover Aug 14, 2009 07:07 PM

    Here are some more pictures!

    2 Replies
    1. re: crustaceanlover
      BamiaWruz RE: crustaceanlover Aug 14, 2009 07:46 PM

      or shanghai noodles?

      1. re: BamiaWruz
        feifei500 RE: BamiaWruz Aug 14, 2009 07:55 PM

        i think that is shanghai noodles.

    2. SaltyRaisins RE: crustaceanlover Aug 14, 2009 07:50 PM

      Possibly mung-bean flour noodles- commonly sold semi-dry in little "nests" in Taiwan like vermicelli...

      1. mrsleny RE: crustaceanlover Aug 14, 2009 08:02 PM

        Looks like shanghai noodles to me too. Or possibly e-Fu. Don't think it's mung bean (aka glass) . Those are thinner and translucent.

        1. h
          hsk RE: crustaceanlover Aug 14, 2009 08:12 PM

          I think shanghai noodles, too. Definitely not soba, wrong colour.

          1. The Professor RE: crustaceanlover Aug 14, 2009 08:52 PM

            My vote is for Shanghai. I eat them fairly regularly. These look just a touch thicker than ones I buy, but have the same pale color.

            1. j
              Jitterbug RE: crustaceanlover Aug 14, 2009 10:35 PM

              Oh! I buy those at the Asian grocery here, but I don't even know what they are called! They are sold refrigerated.... shoot I don't have any in my freezer either.

              1. ipsedixit RE: crustaceanlover Aug 14, 2009 11:36 PM

                Chinese thick noodles (粗麵), sometimes called "Shanghai noodles" as others have noted.

                Made from wheat and water (no eggs).

                1. Pata_Negra RE: crustaceanlover Aug 15, 2009 01:29 AM

                  i also have a question about this specific sort of noodle. it's fine, yellow and chewy. surely it must be Cantonese. the very same kind used in soups at Mak's noodles in Hong Kong. what it looks like:

                  in HK at Mak's: http://saudades.proboards.com/index.c...

                  in Macau: http://saudades.proboards.com/index.c...


                  4 Replies
                  1. re: Pata_Negra
                    soypower RE: Pata_Negra Aug 15, 2009 05:34 PM

                    Those are wonton noodles, no?

                    1. re: soypower
                      The Professor RE: soypower Aug 15, 2009 08:36 PM

                      Wonton noodles are usually much finer, rather like angel hair (only with much better texture).

                    2. re: Pata_Negra
                      SnackHappy RE: Pata_Negra Aug 16, 2009 10:42 AM

                      Those look like what this site calls Hong-Kong Style Noodles.


                      I've bought these fresh noodles in local Asian stores, but they labelled as Shanghai noodles even though they are cut much thinner.

                      1. re: SnackHappy
                        Pata_Negra RE: SnackHappy Aug 16, 2009 11:36 AM

                        omg, who would have thought identifying noodles would be so mind boggling lol. i'm always trying to find this kind of noodle [i live in food hell, mind!] and every time i'm disappointed. it comes down to the chewiness.

                        thanks everyone! [dreaming about Mak's beef brisket noodle soup...]

                    3. m
                      moh RE: crustaceanlover Aug 15, 2009 09:11 AM

                      Funny. I guess these are Shanghai noodles, but I must admit that most Shanghai noodles I have encountered are much thicker and less pliable than these noodles appear to be.

                      Could they be some variant of magic noodles, the noodles that are pulled by hand?

                      1 Reply
                      1. re: moh
                        moh RE: moh Aug 15, 2009 09:14 AM

                        like this:


                      2. f
                        fourunder RE: crustaceanlover Aug 15, 2009 09:45 AM

                        At first, I was going to suggest they were lo mein noodles, however, lo mein noodles around my parts tend to me more squarish than round......my answer is they are not Asian noodles at all, but spaghetti.

                        1 Reply
                        1. re: fourunder
                          moh RE: fourunder Aug 15, 2009 01:01 PM

                          Spaghetti is a reasonable thought. But looking at the noodles, they occasionally have a squarish edge. This goes against a machine made round spaghetti noodle.

                        2. limster RE: crustaceanlover Aug 15, 2009 05:22 PM

                          Shanghai style coarse noodles have a rectangular cross section. These look more square-ish in cross-section to me. It could be e-fu noodles or perhaps just regular egg and wheat noodles.

                          4 Replies
                          1. re: limster
                            The Professor RE: limster Aug 15, 2009 08:39 PM

                            Doubtful that they're egg noodles...they wouldn't be so white. I still think they look more like shanghai noodles. I've frequently seen (and have bought) Shanghai noodles and they come as pictured or in wider width. They don't have egg in them...just flour & water.

                            1. re: The Professor
                              limster RE: The Professor Aug 16, 2009 04:49 AM

                              I was wondering, as they look a little yellowish to me, but that could just be the colour settings on my monitor.

                              The slightly rectangular cross section is what is more distinctive in Shanghainese noodles and they can be a wider than pictured. Hard to judge the cross-section from the image, but if they're more spaghetti like I would rule out the traditional Shanghainese noodles.

                            2. re: limster
                              ipsedixit RE: limster Aug 16, 2009 12:16 AM

                              "Shanghai style coarse noodles have a rectangular cross section."


                              Sometimes, but not always.

                              1. re: ipsedixit
                                limster RE: ipsedixit Aug 16, 2009 04:49 AM

                                Nearly always, in my experience.

                            3. thew RE: crustaceanlover Aug 16, 2009 06:19 AM

                              what's the difference between shanghai noodles and udon?

                              3 Replies
                              1. re: thew
                                Pata_Negra RE: thew Aug 16, 2009 11:37 AM

                                i think udon is much thicker

                                1. re: thew
                                  cheeser RE: thew Aug 16, 2009 07:29 PM

                                  shanghai noodles have a much chewier, almost gummy texture compared to udon noodles, which are generally softer and more easily broken.

                                  1. re: cheeser
                                    thew RE: cheeser Aug 16, 2009 08:24 PM

                                    sounds good - anyone know who serves them best in nyc - manhattan?

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