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A free video about wok-fried noodles in Singapore. This free video was created for you by https://epsos.de and can be re-used for free, under the creative commons license, with the attribution of epSos.de as the original author of this video about wok-fried noodles in Singapore.

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The fried noodles are the noodles that are very common in Asia. There are countless numbers of varieties, cooking styles, and ingredients, but they all have one common ingredient. The Chinese cuisine uses different types of noodles. Chinese noodles refer to the noodles that are made ​​from flour of wheat or rice. They are very different from the traditional Italian pasta. Chinese noodles are made ​​from dough with salt, therefore there is no need to add more salt into the boiling water. The Chinese noodles do cook faster, usually in less than 5 minutes. Some Chinese noodles reach this stage in less than a minute, and are ready to be eaten.

The process of wok-fried Chinese noodles is very difficult to categorize, because there are many different versions of the Chinese noodles. Each noodle version can have a different name. Fried noodles are very popular in Hong Kong, Indonesia, Taiwan, Malaysia, Singapore and other regions and communities where Chinese people work. The wok-fried noodles can also be prepared with a fired egg. Good Chinese restaurants prepare fresh noodles ​​by hand. The Chinese Muslims from western China also eat fired noodles.

Wheat noodles are typically prepared from flour, salt and water with addition of eggs or alkaline water. Rice and starch noodles made from rice flour, starch and water. The Chinese noodles can be made ​​from rice flour or starch. Wheat noodles are more common in the north of China. Rice noodles are more popular the south of China. Wheat noodles are often made with eggs, alkaline water, arrowhead or tapioca.

Wok-fried Noodles taste better, if they are made ​​from fresh noodles. Usually the Chines noodles are boiled in water, and the cook fry them in the Chinese wok. The fried noodles are eaten with very hot sauces, gravy,meat, egg, or soup. Some varieties of rice noodles are made from rice slurry. Unlike western noodles, the Chinese noodles are made fresh and are eaten fresh.

In Singapore, the wok-fried noodles are eaten with curry powder, bean sprouts, soy sauce and very hot pepper. They are eaten with a vegetarian mix of plans or accompanied by chicken meat, beef and shrimp. The friend noodles appear on the menu of almost all Chinese restaurants in Hong Kong, Singapore, Malaysia and Taiwan.

The fried noodles with beef meat are called “Ho Fun”. The most common method of cooking “Ho Fun” is in soup before the wok. The main advantage of the wok, is the very round shape of the wok. This form provides a small region of intense heat at the bottom of the wok. A relatively small amount of fuel is needed for this point. The shape of the Chinese wok also helps to move the food without any danger of overflow or spills. Traditional Chinese woks have two opposing grips. The modern Chines woks have only one grip and are easier to use.

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