Saang mein
 | |
| Type | Chinese noodles |
|---|---|
| Place of origin | Hong Kong |
| Region or state | Hong Kong |
| Serving temperature | Hot |
| Main ingredients | Wheat flour, tapioca flour, salt, potassium carbonate, water |
 Cookbook: Saang mein  Media: Saang mein | |
| Saang mein | |||||||||||||||
| Traditional Chinese | 生麵 | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 生面 | ||||||||||||||
| Literal meaning | raw noodle | ||||||||||||||
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Saang mein is a type of Chinese noodle found in Hong Kong. It is often available in overseas Chinatowns.
Production
It is made of wheat flour, tapioca flour, salt, potassium carbonate, and water.[1]
Variety
Saang mein can be cooked quickly similarly to ramen noodles. It is known for a more smooth and soapy texture. It can be eaten plain or with additional sesame oil. Vegetables such as kai-lan can be added. The noodle does have a wheat taste. It is served hot.
See also
References
- ↑ Saang mein noodle packaging from Hong Kong.
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