Homans' sign

Hokkien Noodles are a type of noodle originating from the Fujian (Hokkien) province in China. They are a staple in many different types of Asian cuisine, including Chinese cuisine, Malaysian cuisine, Singaporean cuisine, and Thai cuisine.

History

The history of Hokkien Noodles dates back to the Qing Dynasty, where they were a common staple in the diet of the people of the Fujian province. The noodles were traditionally handmade, using a process of kneading and rolling wheat flour dough, which was then cut into thin strips.

Preparation

Hokkien Noodles are typically made from wheat flour and egg, and are known for their thick, chewy texture. They are often used in stir-fry dishes, where they are combined with a variety of ingredients such as vegetables, meat, seafood, and sauces.

Variations

There are several variations of Hokkien Noodles, depending on the region. In Malaysia and Singapore, Hokkien Noodles are often used in a dish called Hokkien mee, which is a stir-fry noodle dish with prawns, pork, and a rich, savory sauce. In Thailand, a similar dish called Phat Thai is made with Hokkien Noodles.

Cultural Significance

Hokkien Noodles hold a significant place in many Asian cultures. They are often served at celebrations and festivals, and are seen as a symbol of longevity and good luck.

See Also

• Chinese noodles
• Ramen
• Udon
• Soba

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