Thin, long strands of dough made from wheat flour or rice flour that are commonly used in Chinese cuisine. They can be boiled, stir-fried, or added to soups.
拉面 (lā miàn): A type of Chinese noodle made by stretching and pulling the dough until it becomes thin.
炒面 (chǎo miàn): Stir-fried noodles that are cooked with various ingredients such as vegetables, meat, and sauces.
米粉 (mǐ fěn): Rice noodles that are translucent and often used in soups or stir-fries.
AP Chinese - 2.3 Chinese Dining Etiquette and Chinese Cuisine
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