Dao Xiao Mian Noodles, or knife ripped noodles, are
thick and wide noodles that easily soak up sauces
and toppings. Traditionally, these noodles are made
from slicing bits from a thick mound of dough and
throwing them into a boiling pot of water. If you’re
not making them from scratch, this packaged version
is the next best thing.
Biang Biang Noodles, or belt noodles, are from
Shaanxi Province in Northwest China and they too,
are wide noodles. Their shape is a little more
irregular than Dao Xiao Mian, but just as tasty!
Biang biang is thought to be an onomatopoeia for the
sound of noodle dough being smacked against the
table to form these iconic strands. These noodles
stand up well to sauces that contain spicy flavors,
like chili oil!
Sweet Potato Noodles are often found in Chinese and
Korean cuisines, in dishes like hot pot and japchae. Their texture is quite chewy and
they stand up nicely to sauces. They can be found in
thick or thin varieties. They’re not starchy, so
they work well in soups like sua la fen and
other hot dishes. Plus, unlike most noodles, they’re
gluten free and high in Vitamin A.