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B u c k w h e a t N o o d l e s ( 蕎 麥 麵qiaomai mian):Buckwheat noodles are made froma mixture of buckwheat and wheatflour.CULINARY USESAll types of noodles can be cookedand served with a sauce topping ( 乾麵 gan mian) or with meat and/or vegetables in soup ( 湯 麵 tangmian) or stir-fried with meat and/orvegetables ( 炒 麵 chao mian). Mostare served hot, while some types ofnoodles are served cold with a sauceor dressing ( 涼 麵 liang mian).細 陽 春 麵 (xi yangchun mian) 寬陽 春 麵 (kuan yangchun mian): Alltypes can be fried, or in soups andstir-fries.刀 削 麵 (daoxiao mian): This type ofnoodle is best used in soups (e.g. 牛 肉麵 niurou mian/beef noodles soup).家 常 麵 (jiachang mian): This type ofnoodle is best fried, in soup and stirfries.拉 麵 (la mian): This type of noodleis suitable for zhajiang la mian ( 炸醬 拉 麵 , dried pulling noodle withzhajiang), and in soups and stir-fries.麵 疙 瘩 (mian geda):This type ofnoodle is best used in soups.貓 耳 朵 (mao erduo):This type ofnoodle is best used dry and in soups.白 麵 線 (bai mianxian) 紅 麵 線(hong mianxian): White threadnoodles are best fried and in soupssuch as white noodle thread withpig’s trotters ( 豬 腳 麵 線 (zhujiaomianxian). Red thread noodles arebest for thickened soups (for instancered noodle thread with oyster ( 蚵 仔 麵線 ; kezai mianxian).水 餃 皮 (shuijiao pi): This is used fordumplings ( 餃 子 jiaozi) cooked inwater and served dried with a sauceor dressing (boiled dumplings withred oil; 紅 油 水 餃 hongyou shuijiao/)or in soups.燒 賣 皮 ( shaomai pi) 餛 飩 皮(hundun/wonton pi): 燒 賣 (shaomai)are stuffed with meat or shrimpfillings, then steamed and served witha dip. Hundun or wonton are filledwith minced pork or shrimp, and canbe boiled or served deep-fried, withsauce, or in soups.油 麵 (you mian): This noodle is eatencold (cold noodle with sesame sauce;麻 醬 涼 麵 ; majiang liangmian), stirfriedand in soup.意 麵 (yi mian): This is best servedwith braised minced pork or in soups.雞 蛋 麵 (jidan mian): This type is beststir-fried with a thick sauce and meat/vegetables, or in soups.Buckwheat Noodle ( 蕎 麥 麵 qiaomaimian):This type of noodle is eaten dryor in soups.PREPARATIONTo cook spaghetti-shaped wheatflour noodles, bring a large potof water to a boil and place thefresh noodles into it. Bring to theboil again, add one cup of waterand bring to the boil for a thirdtime. Remove and drain noodleswell for further cooking with otheringredients. If cooking thickershapes or dried or frozen wheatnoodles, this process may need to berepeated more times.MAKE YOUR OWN WHEAT FLOURNOODLESTo cook spaghetti-shaped wheatflour noodles, bring a large potof water to a boil and place thefresh noodles into it. Bring to theboil again, add one cup of waterand bring to the boil for a thirdtime. Remove and drain noodleswell for further cooking with otheringredients. If cooking thickershapes or dried or frozen wheatnoodles, this process may need to berepeated more times.Ingredients:300g plain wheat flour1/2 cup water, more if needed1t saltDirections:1.Dissolve salt in water, mix withflour. Knead the dough until it failsto stick to the hands or table (whichis known as 三 光 san guang).2.Cover the dough with a dampcloth or plastic film. Put the doughin a warm place and allow it to restfor at least thirty minutes.3.Sprinkle flour on working table.Roll the dough with a rolling pinover and over. Sprinkle flour ifdough sticks. Roll the dough to adesired thickness.4.Fold the dough sheet over in aback and forth pattern. Cut it witha sharp knife into desired shapes.Tips:1.Salt adds strength when stretchingthe dough.2 . Wa t e r c a n b e p a r t i a l l y o rcompletely replaced with egg.www.communitycenter.org.tw october 201129