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C
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Cellophane
Noodles
These dried thin, glass noodles are also known as bean thread.
They are prepared from mung bean flour. They are called cellophane
because they become transparent when braised. They are light
and slippery in texture and bland in flavor. They become very
crisp when deep-fried.
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E
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Egg
Noodles
 Chinese
call this "mein". Fresh egg noodles or dried noodles
are made from wheat flour, eggs and water. The width of these
noodles can vary considerably, but typically they are 6mm
wide. They are available like loosely tangled balls of wool.
Incorporated with meat and vegetables, they feature in "chow
mein" or fried noodles dishes. Fresh egg noodles can
be refrigerated for two days or frozen up to three weeks.
Egg Roll
Wrappers
These
are large square sheets of fresh egg noodle dough, found in
the refrigerated section of Chinese grocery stores. They can
be refrigerated for two days or frozen for three weeks.
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R
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Rice
 Chinese
prefer long grain rice and cooked plain either boiled or
steamed. It is the staple of the southern Chinese diet and
is served with every meal, while in the north, because of
the cold climate and shorter growing season, wheat is used
more than rice. Fried Rice is made with leftover rice. There
are several varieties of rice.
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Converted Rice: unlike other
white rice varieties, this rice parboiled to remove its
surface starch, thus leaving most of the nutrients and
vitamins in the grains. Converted rice offers the best
of all possible options, as it has the nutritional value
of brown rice, without the latter's chewy texture and
longer cooking method.
- Italian Rice: a large round-grained type of rice.
Its texture makes it ideal for the classic Italian rice
dish, risotto.
- Brown Rice: the whole natural grain of the rice
before it has been processed. It needs more water and longer
cooking than white rice.
- Pudding Rice: a short-grain strain of polished
rice that becomes soft and mushy when cooked. It is usually
reserved for creamy puddings.
- Glutinous Rice: this rice, which is widely used
in Chinese cooking, is completely gluten-free despite its
name. When boiled, it becomes sweet and gummy and is thus
used mainly in baking and confectionery and also for making
beer. There are black and white varieties. Hulls of the
white variety will be removed in processing.
- Carolina Rice: grown all over the world, it is
the most versatile and popular of all. The grains, which
are hulled and polished, remain firm, fluffy and separate
when cooked.
Rice Noodles
Thin,
dried rice noodles are made from rice flour. These noodles
come in two thickness: one is the size of cellophane noodles
and the other even thinner. Rice noodles should be soaked
in cold water, then quickly boiled or stir-fried. They are
available in Asian groceries.
Rice Noodle
Sheets
Fresh
or dried rice noodles are made from ground rice and water
spread on a flat surface and steamed into sheets. Rice noodle
sheets are found in Chinese grocery stores and they must be
kept refrigerated.
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S
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Semolina
Semolina is coarsely ground durum wheat, highly glutinous
(hard) wheat. When other grains, such as rice or corn, are
similarly ground, they are referred to as "semolina,"
i.e., "corn semolina" or "rice semolina."
Spring Roll
Wrappers
 These
are thin wheat crepes found in the refrigerated section
of Chinese grocery stores. They are much thinner than egg
roll wrappers and can be refrigerated for two days or frozen
for three weeks.
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W
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Wonton
Wrappers
 Wonton
wrappers are small squares of fresh egg noodle dough found
in the refrigerated section of Chinese grocery stores or in
supermarkets. They must be refrigerated or frozen.
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