• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Mission
  • Privacy Policy
    • Disclaimer
    • Copyright
  • Contact
  • Malaysian Chinese Kitchen
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Malaysian Chinese Kitchen

Malaysian Chinese Kitchen

Food • Culture • Stories

  • Video Recipes
  • Web Stories
  • Recipe Index
    • Main Ingredient
      • Beef
      • Chicken
      • Pork
      • Fish
      • Shrimp
      • Shellfish
      • Eggs & Tofu
      • Rice
      • Noodles
      • Vegetables
  • Tutorials
  • Journal
    • Culture
    • Stories
    • Glossary
  • Ingredients
    • Beans and Seeds
    • Dips and Sauces
    • Dried Fruits
    • Dried Seafood
    • Eggs and Tofu
    • Herbs and Spices
    • Melons and Tubers
    • Noodles
    • Vegetables

Noodles

Noodles
Beehoon (rice vermicelli)

Beehoon (rice vermicelli) are thin rice noodles, sometimes referred to as rice sticks. They are a pantry staple used in noodle soups and stir fried noodles. They are white in color when soaked. Soaking time is approximately 30 minutes.

Ingredients Separator

Noodles
Bee tai bak / loh see fun / rice pin noodles / silver pin noodles

Bee tai bak (loh see fun/rice pin noodles/silver pin noodles) are short semi transparent noodles made from rice flour. About two inches long and tapered at the ends, they are a.k.a. “rat tail noodles” or “loh see fun” in the Cantonese dialect. In Hongkong and Taiwan, it is more commonly known as silver pin noodles while “rat tail noodles” is the norm in Malaysia and Singapore.

Bee tai bak are bland noodles that absorb flavors and sauces well. They are often stir fried, scalded and stirred in sauces, or cooked in soup. They clump together easily but once cooked, they can be very smooth and slippery.

Ingredients Separator

Noodles
Chor beehoon (thick rice noodles)

Chor beehoon (thick rice noodles) are essentially a thicker form of rice vermicelli. A longer period of soaking and cooking is required.

Ingredients Separator

Noodles
Flat yellow noodles

Flat yellow noodles are a type of dried wheat noodles conveniently formed into bundles. Each bundle is sufficient for one serving. Dried yellow noodles need to be boiled for several minutes before use. Unlike rice noodles, they are never soaked.

Ingredients Separator

Noodles
Tunghoon (glass vermicelli)

Tunghoon (glass vermicelli) are a type of transparent noodles made from green bean (mung bean) flour. It is used in soups and stir fries. Often packaged in a plastic bags wrapped in a red net. Tunghoon should be soaked for about 20 minutes before use.

Ingredients Separator

Primary Sidebar

I can do all things through Christ
who strengthens me.
Philippians 4:13

Linda and Paul

Linda and Paul inviting you to discover the world of Malaysian Chinese cuisine.
Read about us here →
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Malaysian Chinese Kitchen

Footer

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

I can do all things through Christ who strengthens me.

Philippians 4:13

  • Privacy Policy
  • Disclaimer
  • Copyright

© 2015–2023 · Malaysian Chinese Kitchen · All Rights Reserved