Sarah Wang

I remember all of the times my parents made me rousimian, or shredded pork noodles, on every birthday. ‘The noodles are a sign of longevity,’ my parents would say, ‘The longer the noodle strands are, the longer your life will be.’

When I think back to my childhood, I remember all of the times my parents made me rousimian, or shredded pork noodles, on every birthday. ‘The noodles are a sign of longevity,’ my parents would say, ‘The longer the noodle strands are, the longer your life will be.’ Having grown up eating a wide variety of noodles, I’ve put together a list of my top five favorite noodles, focusing on Chinese cuisine.

5. Liangpi

Hot summers in Xi’an, where my mother’s family is from, are always made better by the refreshing taste of liangpi. Directly translating to “cold skin noodles”, liangpi is a popular street food noodle made of wheat flour and drenched in spicy sauce. It’s a dish that I crave during my visits back––Xi’an’s liangpi is packed with savory notes and just the right amount of spice. Restaurants in the US, though, can never get it completely right, often dousing the noodles in too much MSG.

4. Liangfen

I tried liangfen for the first time in my childhood favorite restaurant, Yue Yang Lou. Although the restaurant has since shut down, their liangfen has made the dish a personal favorite. Unlike other noodles, liangfen is made of mung bean starch and water, creating a uniquely jelly-like texture. Dipped in chili oil and soy sauce, the dish provides a satisfying slurp and serves as an effective appetizer in many Chinese meals. However, since the texture of liangfen limits its sauces and variations, liangfen comes in fourth on my list.

3. Fensi

A key staple in many Asian dishes, glass noodles, or fensi, have a slippery texture that pairs excellently with soups or hot pot. Also known as cellophane noodles, glass noodles are made from starches like mung bean or sweet potato, giving whatever dish they are in a unique flavor. The variety of shapes also reveals the versatility of glass noodles; I love these noodles whether they are stir fried or a filling in spring rolls. For me, any dish with glass noodles is the perfect light and flavorful meal. Their ability to maintain a firm yet tender texture, even when soaked or cooked, is truly special. Since glass noodles often need a complement to bring out their best flavor, their bland taste on their own is why they remain third on this list.

2. Chongqing Xiao Mian

I never knew how well chickpeas could serve as a noodle topping until I tried Chongqing Xiao Mian. Known for its aroma and satisfying noodle texture, Chongqing Xiao Mian is a popular street food originating from Chongqing, China. The noodles are typically served with minimal broth except for the dollop of chili oil, preserved vegetables, minced pork and roasted peanuts. Although Chongqing Xiao Mian is not as well-known as some of the other noodle dishes on this list, it definitely deserves its spot as second due to its fragrance and cohesive flavor.

1. Mixian

With an entertainingly tender yet bouncy and firm texture, mixian, made from rice flour and water, is always memorable. I love it when restaurants provide you with the base broth and an array of toppings that line the tray, and you get to put them in as you please, guo qiao mixian style. Making noodles with this specific texture can be hard to master, but, when done well, they are simply irresistible. Mixian can be prepared in numerous ways: in hot and spicy soups or stir-fried … the possibilities are endless. Plus, they’re a great gluten-free option to substitute for other noodles. What’s not to love?